- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium leeks, washed well and chopped
- 3 medium carrots, sliced
- 3/4 pound small golden potatoes, scrubbed and quartered
- 1 teaspoon curry powder
- 2 cups chicken broth
- 1 cup half-and-half
- salt and ground black pepper to taste
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
06/07/2019
recipepes.com
nstant pot® potato, leek, and carrot soup, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
