Instant Pot Potato Leek Soup

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Light, satisfying, and full of nutrients, Instant Pot potato leek soup is so comforting. It's quick, easy, and delicious!

Prep: 15

Cook: 10

Total: 25

Recipe makes approximately 4 servings

2 pounds Yukon gold potatoes (peeled if desired, diced)
3 cups thinly sliced leeks (white and tender green parts only)
6 cups vegetable stock
1 tablespoon whipping cream (at room temperature, or 2-3 tablespoons softened butter)
1 ½ teaspoons salt (more or less to taste)
2-3 tablespoons minced fresh chives (optional)

Get Recipe Ingredients

Add 2 pounds Yukon gold potatoes, 3 cups thinly sliced leeks, and 6 cups vegetable stock to Instant Pot. Stir to incorporate ingredients, then secure lid on Instant Pot and close with vent in Sealing position.
Set Instant Pot to Manual High Pressure for 6 minutes. Instant Pot will pressurize, then cook time will begin.
When 6-minute cook time ends, immediately Quick Release internal pressure. Use caution as escaping steam will be very hot. Carefully remove lid and set aside.
Turn Instant Pot to Sauté mode. Mash potatoes and leeks until smooth, or until desired consistency is achieved.
Add 1 tablespoon whipping cream and 1 ½ teaspoons salt and stir until incorporated, then heat mixture 1 to 2 minutes.
When mixture is warmed through, ladle soup into serving bowls and garnish with 2-3 tablespoons minced fresh chives if desired. Serve warm.

Make it Dairy Free: Replace the whipping cream with 1 tablespoon unsweetened almond milk or unsweetened coconut milk (from a can). Alternately, use 2-3 tablespoons of softened, dairy-free butter.