Step 1

Turn on the sauté feature of your Instant Pot and add the oil. When heated, add the leeks and onions. Sauté until softened, about 4-6 minutes.

Step 2

Add the garlic thyme, rosemary, and coriander. Sauté until fragrant, about 30-60 seconds.

Step 3

Cancel the sauté function. Now add the potatoes, vegetable broth, bay leaf, salt, and pepper. Close and secure the lid. Turn the steam release handle to the Sealing position. Push the Pressure Cooker (Manual Setting) button to high pressure and set the time to 6 minutes by using the + or - button.

Step 4

The cooker will beep when the time is up. Carefully turn the steam release handle to the Venting position (It will loudly spurt out lots of steam and some water). Once the Float Valve goes down you can open the lid.

Step 5

Remove the bay leaves and add the coconut milk (shake can first). Using an immersion blender (or regular blender), blend until creamy and smooth. Taste for seasoning and add more if needed. If the soup is too thick for your taste, you can add a small amount of vegetable broth to thin it out. See notes for topping ideas.