Instant Pot Potato Leek Soup

Activate the pressure cooker's heating element, switching it to its sauté mode. Place butter and oil in the pot and heat until the butter has melted, stirring occasionally to ensure even melting. Next, add sliced onions and leeks to the pot and sauté over medium heat until they are extremely tender and have lost their raw, pungent flavor, approximately 5 minutes. Introduce sliced carrots and potatoes to the pot and sprinkle a generous amount of curry powder over them, mixing well to distribute the spices evenly. Pour in chicken broth, taking care not to spill any of the liquid.

Close and secure the lid on the pressure cooker, adjusting the vent to ensure a tight seal. Refer to your manufacturer's instructions for guidance on selecting the correct soup mode and setting the timer, in this case, 12 minutes. Allow for an additional 10 to 15 minutes for the pressure to build within the cooker.

Release the pressure using the natural-release method, as specified in your manufacturer's instructions, taking approximately 15 minutes to allow the pressure to dissipate. Remove the lid from the pressure cooker and unlock it, taking care not to touch any of the hot surfaces. Stir in half-and-half, adding a generous amount to give the soup a rich and creamy texture. Finally, season your soup with salt and pepper to taste.