Recipe of the Day
Instant Pot® Potato, Leek, And Carrot Soup
Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 medium leeks, washed well and chopped
3 medium carrots, sliced
3/4 pound small golden potatoes, scrubbed and quartered
1 teaspoon curry powder
2 cups chicken broth
1 cup half-and-half
salt and ground black pepper to taste
Instructions
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
Notice anything missing?
This is what every recipe page looks like on No Nonsense Recipes. We don't show ads or spam you with photos or long-winded stories to try and boost our search engine rankings. We just show you the recipe, because that's what you came for, isn't it?
Enjoy the full features of No Nonsense Recipes free for 30 days, then it's only $19 per year for unlimited access.
