| Servings | Prep Time | Cook Time | Passive Time |
| 6people | 10minutes | 10minutes | 6minutes |
| Servings | Prep Time |
| 6people | 10minutes |
| Cook Time | Passive Time |
| 10minutes | 6minutes |
Ingredients
- 1 cup onion, coursely chopped about 1/2 medium-sized yellow onion
- 1/2 cup carrots chopped
- 1 cup Celery chopped leftover roast or canned
- 1 lb Leeks about 2 cups chopped
- 1 qt chicken broth
- 1 tsp thyme
- salt & pepper to taste
- 1 tsp oil
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Prepare the leeks by trimming off the dark green portions. Keep only the white and very light green parts.
- Slice the leeks. Place them in a colander then rinse them well by submerging the colander in a bowl of cold water. Leeks have a lot of gritty dirt in between the layers, and it is important to rinse it off.
- Preheat the InstantPot on Sauté - High/Hot. Add the oil and a dash of salt.
- Stir in the onion and seasonings. Sauté for a few minutes, until the onion begins to brown.
- Add the remaining vegetables and stir for a minute to heat the mixture.
- Pour in the broth. Cover and set the pot to Pressure, High, for 6 minutes.
- Use the valve to de-pressurize quickly. Taste and add salt-pepper if needed.
- Smooth the soup with a stick blender.