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

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 tablespoon 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

Method

1. Press Sauté and add the knob of butter, add the leeks once the butter has melted and stir to mix them 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). You can of course skip these first two steps altogether, bung it all in and go straight to step 3.

3. Stir in the rest of the ingredients and 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) or a natural pressure release, expect more steam to come out if it's a quick pressure release.

Add salt and pepper to taste.

Serve, enjoy!

📖 Recipe

Instant Pot Leek, Potato and Paprika Soup

Maria Bravo

4 from 1 vote

Print Recipe Pin Recipe Save Recipe Recipe Saved!

Cook ModePrevent your screen from going dark

Course Soup

Servings 2 people

Equipment

• 1 Pressure Cooker stove-top or electric

Ingredients

  

1x2x3x

• 1 knob butter mine was salted butter but unsalted will do too
• 3 leeks washed and sliced thickly (probably 1-1.5 cm thick)
• 8 Charlotte potatoes sliced thickly (probably 1-1.5 cm thick)
• 600 ml vegetable stock I used a Knorr vegetable stock pot but usually would use 1 tablespoon 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 smoked paprika
• Salt and pepper to taste

Instructions

 

• Press Sauté and add the knob of butter, add the leeks once the butter has melted and stir to mix them well with the butter. Add lots of freshly ground black pepper.
• 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). You can of course skip these first two steps altogether, bung it all in and go straight to step 3.
• 3. Stir in the rest of the ingredients and 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) or a natural pressure release, expect more steam to come out if it's a quick pressure release so you may as well do a natural pressure release and keep your feet up.
• Add salt and pepper to taste. Serve and enjoy!

Keyword Instant Pot

Tried this recipe?Mention @feistytapas or tag #feistytapas!

Share on Facebook