Instant Pot Potato Leek Soup is light, healthy and full of luscious flavor. It’s perfect for a quick weeknight meal.

It’s easy to get a flavorful meal on the table fast when you make this rich and creamy Instant Pot potato leek soup in the pressure cooker.

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If you are a fan of potato soup, you will love this easy potato leek soup recipe! It cooks quickly in your Instant Pot, so it’s a breeze to make a healthy dinner.

If you’ve never cooked with leeks before, this is a great recipe to start with. They add a delicate flavor to this soup and puree silky smooth for a delicious and cozy meal that’s healthy to boot!

Making this Instant Pot Leek Soup is easy. Everything is cooked directly in the insert of the Instant Pot, so you will have minimal cleanup. You can serve this soup on its own for a light lunch or pair it with a sandwich or a salad to make it a full meal.

More Cozy Soups to Try:

• Instant Pot Potato Soup
• Instant Pot Cheesy Cauliflower Soup
• Instant Pot Broccoli Soup
• Best Instant Pot Soup Recipes
• Creamy Instant Pot Broccoli Potato Soup

What Are Leeks?

Leeks are a long green vegetable with a mild, sweet onion flavor. They look like a giant green onion and are related to both onions and garlic.

Leeks are mild and earthy and can be used in place of (on in addition to) onions in most recipes. When sliced, they cook up very similarly to onions.

The tricky part of using leeks is getting them clean. As they grow, dirt can become trapped between their tight layers, and you want to remove any dirt before cooking with them.

The best way to cut and clean leeks is to cut off the dark green parts, then cut them in half longways. Next, you’ll slice the leeks into half-moons.

Swirl them around in a bowl of water, then toss everything into a colander and give them a good rinse to remove any dirt.

Dry the leeks well with a towel, in a colander, or in a salad spinner to remove excess moisture before proceeding with the recipe.

How Do You Make Potato Leek Soup in the Pressure Cooker?

It’s really easy to make this rich and creamy pressure cooker potato leek soup.

Ingredients You’ll Need:

• Unsalted Butter (or olive oil for dairy-free)
• Leeks
• Onion
• Garlic
• Russet potatoes
• Chicken or vegetable broth
• Better than Bouillon Chicken Base
• Dried thyme
• Bay leaf
• Salt
• Black pepper
• Ground nutmeg

How to Make It:

(Full printable recipe is available below)

Saute the veggies. First, you’ll melt butter in the instant pot using the saute function. Add in the leeks and diced onions and cook until soft, about 5 minutes. Add in the garlic and stir until fragrant.

Cook the soup. Next, you’ll turn off the saute function and add the diced potatoes, broth, chicken base (if using), thyme, bay leaf, salt, pepper, and nutmeg.

Close and seal the lid and set it to 7 minutes at high pressure.

Puree and serve. Last, you’ll allow for a 10-minute natural release of pressure followed by a quick release of any remaining pressure.

Remove the bay leaf and use an immersion blender to puree the soup to desired consistency.

Notes and Adaptations:

• When pureeing the soup, you can leave this soup chunky or make it as smooth as you like. Both ways are delicious.
• Feel free to top with sliced green onions, a swirl of sour cream, or bacon crumbles if desired.
• You can make this potato leek soup in the Instant Pot with no cream, and it’s so silky and smooth. If you want a creamier soup, stir in one cup of cream or coconut milk before pureeing.
• For a vegan or dairy-free version, you can use olive oil or coconut oil instead of butter, vegetable broth instead of chicken broth, and omit the chicken base.