This creamy Vegetable Leek Soup with potatoes and carrots is dairy-free. It is delicious comfort food for the entire family.
Press the Sauté button on your Instant Pot and wait until the display shows 'HOT'. Add the olive oil and cut up bacon. Cook until the bacon is crispy, then remove from the pot to a plate lines with paper towel.
Add the sliced leek, garlic and corn kernels and sauté them until the leek has obviously softened (sauté step optional). Press 'Cancel' to stop sautéing.
Add the diced potatoes and carrots to the Instant Pot. Add broth and seasonings (nutmeg, oregano, black pepper, cayenne - start with about 1/4 tsp each). Stir to combine.
Close the lid and turn the pressure valve to sealing position. Cook the soup on 'Manual' High Pressure for 8 minutes. The pot will take about 10-12 minutes to pressurize before the timer starts counting down.
Once the cooking time is up, turn the pressure valve to quickly release the pressure (QR).
Make the soup extra creamy by transferring about 1/3 of the soup to a blender and pureeing. Stir the pureed soup back into the pot and watch as the soup transforms into a thick and creamy texture. Alternatively, use an immersion blender and blend some of the soup right in the pot until is looks creamy but still has plenty of chunks.
Taste and adjust the spices to taste. Serve this Instant Pot vegetable soup topped with the crispy bacon pieces and sliced green onion.