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.