Step 1

Heat olive oil in base of Instant Pot on saute mode. Once hot, add leeks and saute until limp and golden brown, stirring occasionally, about 5 minutes. Remove and set aside.

Step 2

Add garlic, carrots, and celery to hot pot and saute until soft, about 5 minutes.

Step 3

Add sauteed leeks along with chicken broth, curry, salt and pepper back to the Instant Pot. Close lid and cook on high pressure for 8 minutes. When done, release pressure and open lid.

Step 4

Use an immersion blender to blend until smooth. Stir in coconut milk and stir until heated through.