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Instant Pot Potato & Leek Soup

Instant Pot potato and leek soup is one of my favorite winter warmers. Warm, comforting and healthy too.

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Instant Pot Potato and Leek Soup in a black bowl with crusty bread
Instant Pot Potato Leek Soup

How to make Potato and Leek Soup in an Instant Pot

Potato and leek soup makes a great winter lunch or dinner. There is just something so comforting about it, it is like a big hug in a bowl.

Pack full of vegetables it is healthy too! Serve it with a big hunk of crusty bread for a satisfying meal.

I love soup at this time of year, and freshly made soup is so easy when you have an Instant Pot. This recipe is also pretty easy to cook on the stove if you don’t have a pressure cooker, but I love set and forget cooking, so always make this one in my Instant Pot.

A stick blender also helps if you like your soups blended. This soup has such a love creamy texture I would definitely recommend blending it, though you can skip that step if you prefer.

Instant Pot Potato and Leek Soup in a black bowl with crusty bread
Yield: 6 Servings

Instant Pot Potato & Leek Soup

Prep Time: 20 minutes
Cook Time: 6 minutes
Additional Time: 10 minutes
Total Time: 36 minutes

How to cook potato and leek soup in an Instant Pot.


  • 2 tablespoon olive oil
  • 3 tablespoon butter
  • 4-5 large leeks, sliced
  • 3 cloves garlic, pressed or minced
  • 5 cups chicken or vegetable stock
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lb potatoes, cubed
  • 6 ounces sour cream


    1. Prepare the leeks potatoes and garlic.
    2. Press the Sauté button on the Instant Pot. When the display reads 'Hot', add the olive oil and the butter.
    3. When the butter is melted, add the leeks and cook until softened, stirring occasionally.
    4. Add garlic and cook, stirring frequently, for about 30 seconds until fragrant.
    5. Add the stock and stir. Scrape down the bottom of the Instant Pot to remove any cooked on 'goodness' (this will also prevent a 'burn' error when pressure cooking).
    6. Add the bay leaf, salt, pepper, and the potatoes. Stir together.
    7. Press cancel to end the saute program.
    8. Put the lid on the pot and set the steam release knob to 'Sealing'.
    9. Press the 'Pressure Cook' (or 'Manual') button, and the + or - button to choose 7 minutes.
    10. When the Instant Pot finishes pressure cooking, allow it to naturally release the pressure for 10 minutes. Then manually release the remaining steam.
    11. When the pin in the lid drops, open it and stir the soup. Remove the bay leaf.
    12. Use a stick blender to puree it to your desired texture.
    13. Stir through the sour cream.
    14. Season with salt and pepper to taste.

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 501Total Fat: 31gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 138mgSodium: 616mgCarbohydrates: 26gFiber: 3gSugar: 4gProtein: 31g

Nutrition information is an estimate and provided for informational purposes only.

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I’m Eliza, busy mom, home cook, and blogger. My goal is to help everyone cook good food. Whether you are short on time, skills, or motivation, there is something here for you! We have dozens of quick and easy recipes for dinner, lunch, side dishes, and more. Our recipes use everyday ingredients, for quick delicious meals your family will love! Read more…

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