Instant Pot® Potato, Leek, and Carrot Soup

This lovely soup is simple, satisfying, and nutritious!

Step: 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

Step: 2

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.

Step: 3

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.

Per Serving: 267 calories; protein 5.6g; carbohydrates 31.6g; fat 13.9g; cholesterol 33mg; sodium 712.8mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.