Knob of buttermine was salted butter but unsalted will do too
3leekswashed and sliced thickly (probably 1-1.5 cm thick)
8or so Charlotte potatoessliced thickly (probably 1-1.5 cm thick)
About 600 ml vegetable stockI 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
1teaspoonof smoked paprika
Salt and pepper
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.