Instant Pot Potato, Leek, and Carrot Soup
This chicken broth-based vegetable soup is easy to make, filling, and healthy.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.
Add butter and oil and heat until butter is melted.
Stir in onion and leeks.
Saute until onions are very soft and translucent about 5 minutes.
Add carrots and potatoes.
Sprinkle curry powder over vegetables and stir to combine well.
Pour in chicken broth.
Close and lock the lid and set vent to sealing.
Select Soup mode according to manufacturer’s instructions and set timer for 12 minutes.
Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions about 15 minutes.
Unlock and remove lid.
Stir in half-and-half and season with salt and pepper.