Potato Leek Instant Pot Soup With Cheddar
Potato Leek Instant Pot Soup With Cheddar is ready in less than an hour, and is a satisfying family dinner for those chilly nights. Creamy potatoes, savory leeks, and spices topped with shredded cheese and green onions. This will make it into your weekly routine!
Potato Leek Instant Pot Soup With Cheddar
It sure is good to be back in Florida now and leave the cold NYC weather behind. I had a great visit, said goodbye to my childhood home, and came back craving comfort food. Potato Leek Instant Pot Soup is the perfect comfort food when you need something warm and savory. Sprinkle a little cheddar cheese on top and you’ve got a dinner that warms the bones and soothes the soul.
My Instant Pot is quickly becoming one of my favorite ways to get dinner done quickly. It’s a set and forget way to have a hot and wholesome meal for the whole family in record time. These new Instant Pots are not your mama’s pressure cooker. With a whole slew of controls you can use to create a number of great dishes from breakfast all the way to dinner.
My Dad told me about a time when he was a kid and Grandma was using her old pressure on the stove. She left the kitchen and suddenly heard a bang! Everyone ran into the kitchen to find stew everywhere. It was dripping from the ceiling and coating the cabinets. Luckily there was no one in the kitchen when the lid blew off. Maybe she didn’t latch it down all the way?
Luckily, that’s not something you’ll really need to worry about with the instant pot. It has a lot of safety features built-in, which is part of what I love about it. And making really simple recipes, like this potato leek instant pot soup, makes me love it even more!
Potato Leek Instant Pot Soup With Cheddar
Ingredients
- 4 large Yukon gold potatoes, cut into 1-inch pieces
- 3 large leeks, chopped
- 1 medium yellow onion, chopped
- 4 1/2 cups vegetable broth
- 1/2 cup shredded cheddar cheese
- 1/4 cup half and half
- 3 tbsp unsalted butter
- 2 tbsp chives, chopped
- 2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne, (optional)
Equipment
- Instant Pot
Instructions
- Set instant pot to sauté mode. Add butter, onion, and leeks. Cook, stirring occasionally, until softened (about 5 minutes).
- Add garlic, salt, pepper, cayenne, potatoes, and broth. Put lid back on pot and close steam valve. Manually set instant pot to 7 minutes. When done, let pot naturally release (don't do anything until pot releases pressure naturally, about 10 minutes).
- When pot has depressurized, remove lid and stir in cream and cheddar cheese. Top with chives and serve.
Notes
Nutrition
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So good! Question, can you double this recipe in the instant pot?
I’m glad you liked it! I haven’t tried doubling it, but as long as your instant pot is big enough it should be ok.
This recipe fits my 6 quart instant pot. For a larger instant pot, I would try doing a 1 1/2 batch first to make sure you don’t go over the fill line on the pot.