Thursday, 1 November 2018

Instant Pot Leek, Potato and Paprika Soup

Instant Pot Leek, Potato and Paprika Soup recipe by Feisty Tapas

This Instant Pot Leek, Potato and Paprika Soup was an improvisation for a quick Saturday lunch. I've been in a paprika sort of mood lately.

It turned out really well! So I am sharing the recipe so that you can try it too.

Ready for the recipe?




Instant Pot Leek, Potato and Paprika Soup

Instant Pot Leek, Potato and Paprika Soup

Ingredients

Knob of butter (mine was salted butter but unsalted will do too)

3 leeks, washed and sliced thickly (probably 1-1.5 cm thick)

8 or so Charlotte potatoes, sliced thickly (probably 1-1.5 cm thick)

About 600 ml vegetable stock (I used a Knorr vegetable stock pot but usually would use 1 tbsp or so of my Vegetable Stock Paste, I've run out so need to make more, recipe here). Next time I'd probably add more liquid

1 tablespoon sweet paprika

1 teaspoon of smoked paprika

Salt and pepper

Instant Pot Leek, Potato and Paprika Soup served on a deep white plate with the Instant Pot's stainless steel inner pot in the background. A quick and delicious pressure cooked soup

Method

1. Press Sauté and add the knob of butter, add the leeks once the butter has melted and stir to mix the well with the butter. Add lots of freshly ground black pepper.

2. Sauté for about 5 minutes. If you're feeling brave add just a bit of water and pressure cook for 0 minutes instead. You might get a Burn error but it won't have burnt too bad and you will have deliciously caramelised leeks. Just make sure you deglaze before the next step (remember those Golden Rules).

Press the Manual or Pressure Cook button then use the - and + buttons to programme 4 minutes. Do a quick pressure release at the end (this video tells you how).

Add salt and pepper to taste.

Serve, enjoy!


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