Diva Tasting: Insta-Pot Mushroom-Leek Soup…

Insta Pot Mushroom Leek Soup


3 Tablespoons Butter

1 Large Package Sliced Cremini Mushrooms

1 Cup Chopped Leeks, White Part Only

1 Teaspoon Kosher Salt

4 Large Russet Potatoes, Cubed

4 Cups Chicken Broth

1 Cups Half-And-Half

1 Tablespoon Seasoned Salt Blend Or Greek Season


Step 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, mushrooms and salt and saute until tender, 3 to 5 minutes.

Step 2 Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.

Step 3 Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.

Step 4 Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.

Step 5 Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately. 4 Servings. Serve with Garlic Toast and beverage.


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