Trim the fibrous green tops and the bottom roots from the leeks. Chop the leeks, then rinse them well to remove soil. Let them drain in a colander while you prepare the other vegetables.
Clean, trim, then dice the carrots.
Mince the garlic. If using dried herbs, stir them into the garlic.
Add the carrots, broth, (fresh herbs), and salt/pepper to taste. Change the cooker setting to Pressure-High, setting the timer for 7 minutes. Cover and cook until the timer is done.
De-pressurize the cooker quickly. Use a stick blender to smooth the soup. Taste for salt/pepper and adjust as needed. The soup should be thick, smooth, and carrot-colored.