I adapted my recipe from this one https://veganhuggs.com/instant-pot-potato-leek-soup/
Differences:
I used one leek, a whole onion, Avocado oil, coconut creme, and a lot more garlic. I did not peel my potatoes since a lot of the healthy parts (fiber) are in the skins.
Ingredients:
2 tablespoons Avocado oil
1 medium onion, diced
1 large leek
1 Whole garlic bulb, minced
¾ teaspoon dried thyme
½ teaspoon dried rosemary
½ teaspoon ground coriander
3 pounds Yukon Gold potatoes, chopped
4 cups vegetable broth
2 bay leaves
1 teaspoon Rosemary salt
1 teaspoon white pepper
1 cup canned coconut creme
Steps
Prep everything first.
Sauté the onions and leeks for ~ 6 mins.
While that's cooking, mix the garlic and spices together.
At the 6 min mark, add the spices and cook for a min.
Turn off Instant pot sauté function.
Add every other ingredient EXCEPT the coconut creme. In general, don't add creamy stuff to a pressure cooker as it may clog the release valve.
Add lid, ensure the seal is set
Use Soup setting or manual high pressure setting. Set for 6 mins.
Use this time to clean. Add the coconut creme to the blender
After the pot is done cooking, release the pressure, add chunks to the blender and puree. I left some chunks in my soup to save electricity.
Garnish with olive oil, croutons, and green onions. This recipe made about three 24-ounce mason jars worth of soup