This easy Instant Pot potato and leek soup recipe is healthy, simple to make, and filling. 

Instant Pot Potato Leek Soup

This Instant Pot potato leek soup recipe is comforting, healthy, and delicious. You will love this flavorful and silky soup!

Course Soup
Cuisine American, French
Keyword electric pressure cooker potato leek soup, Instant Pot potato leek soup
Prep Time 15 minutes
Cook Time 17 minutes
Inactive time 10 minutes
Total Time 32 minutes
Servings 6
Author Natasha Bull


  • 3-4 medium-to-large leeks (use the white parts) sliced
  • 4 large Russet potatoes peeled & diced
  • 2 tablespoons butter
  • 1/2 medium onion chopped
  • 1 large clove garlic minced
  • 4 cups chicken broth or stock (or use veg broth)
  • 1 cup water
  • 1/4 teaspoon dried thyme
  • Salt & pepper to taste
  • Fresh chives chopped (optional, for garnish)


  1. Prep your leeks and peel and chop your potatoes. Be sure to wash the leeks thoroughly - dirt tends to hide. Here's a handy guide on how to clean leeks.

  2. Add the butter to the Instant Pot and press the sauté button. Add the onion and sauté, stirring occasionally, for 3-4 minutes. 

  3. Add the garlic to the Instant Pot and cook for 30 seconds.

  4. Add the broth, water, leeks, potatoes, and thyme to the Instant Pot. Give it a stir and then close the lid and set the valve on "sealing". Cook on high pressure for 10 minutes. 

  5. Once the countdown has finished, carefully do a quick pressure release. 

  6. Using an immersion blender, puree the soup until smooth. You could also blend it in batches using a regular blender (I suggest letting the soup cool a bit first). Season soup with salt & pepper as needed. Garnish with chives if desired.

Recipe Notes