Recipe Details
Ingredients
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1tablespoonbutter
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1tablespoonolive oil
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1mediumonion, chopped
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2mediumleeks, washed well and chopped
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3mediumcarrots, sliced
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¾poundsmall golden potatoes, scrubbed and quartered
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1teaspooncurry powder
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2cupschicken broth
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1cuphalf-and-half
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salt and ground black pepper to taste
Cooking Directions
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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.
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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.
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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.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories267 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 7g |
34% |
| Cholesterol 33mg |
11% |
| Sodium 713mg |
31% |
| Total Carbohydrate 32g |
11% |
| Dietary Fiber 5g |
16% |
| Total Sugars 7g |
|
| Protein 6g |
11% |
| Vitamin C 27mg |
30% |
| Calcium 125mg |
10% |
| Iron 2mg |
11% |
| Potassium 712mg |
15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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