Instant Pot Irish Leek and Potato Soup

Ingredients

• 5 TBSP butter
• 1 onion diced
• 3 large leeks trimmed then sliced
• 2 russet potatoes peeled and quartered
• 3 1/2 cups chicken stock
• 1/2 cup frozen peas
• ½ Tsp Salt
• ¼ Tsp Fresh Cracked Black Pepper
• 3 TBSP Milk (Garnish)
• 2 TBSP Sour Cream (Garnish)

Directions

1. Turn on Sauté function, set heat to normal and melt the butter.
2. Add the onion and leeks then cook for 3 minutes.
3. Add the potatoes and stock.
4. Place lid on the pot and Pressure Cook on high for 8 minutes, then perform a quick release.
5. Remove the lid then add the peas, leave them in there for 2 minutes so they can defrost.
6. Blend the soup until smooth.  Use an immersion blender or process in batches with a blender or food processor.
7. For garnish mix sour cream and milk then drizzle on soup and sprinkle with chopped chives.