Potato Carrot Soup With Leeks And Kale Instant Pot Recipes

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Steps:

• Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
• Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
• Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.
• 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.
• Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• 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.

Steps:

• Melt butter. Saute leek and carrot until leek is soft, about 10 minutes.
• Add flour; stir until smooth.
• Add stock and potatoes. Simmer for 25 minutes.
• Remove from stove. Add instant potato flakes. Stir until smooth. Let sit, covered, 5 minutes.
• Add half-and-half.