Name: Instant Pot Potato Leek Soup
Prep time: 7 min
Cook time: 18 min
Total time: 26 min
Yield: 5 servings
Ingredients: 2 tablespoons grapeseed oil (or preferred oil (vegan butter works too)); 1 small onion (, diced); 3 medium leeks (, cleaned well & sliced (white & light green part only) *See note); 3 cloves garlic (, minced); 0.75 teaspoon dried thyme; 0.5 teaspoon dried rosemary; 0.5 teaspoon ground coriander; 5 small (2 pounds) russet potatoes (, peeled and chopped); 4 cups vegetable broth (, low sodium); 2 null bay leaves; 1 teaspoon salt (, more to taste); null null black pepper (, to taste); 1 cup canned coconut milk (, shaken well (or any unsweetened non-dairy milk))

Instructions

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1

Heat the grapeseed oil (2 tbsp) in your Instant Pot using the sauté feature. Add onion (1 small) and leeks (3 medium), sautéing for 4-6 minutes until softened.
2

Stir in [3-4 cloves garlic], dried thyme (0.75 tsp), dried rosemary (0.5 tsp), and ground coriander (0.5 tsp). Sauté for 30-60 seconds until fragrant.
3

Cancel sauté. Add (2 pounds) russet potatoes (5 small), vegetable broth (4 cups), leaves (2 bay), salt (1 tsp), and [fresh ground pepper]. Secure lid, set to high pressure for 6 minutes.
4

Once cooked, carefully turn the steam release handle to the Venting position for a quick release. Open the lid once the float valve goes down.
5

Remove the leaves (2 bay). Stir in canned coconut milk (1 cup). Use an immersion blender (or regular blender) to blend until creamy and smooth. Adjust [salt] and [fresh ground pepper] to taste. Serve hot.