Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter, leeks, and salt and saute until tender, 3 to 5 minutes.

Step 2

Reserve 1/4 cup cubed potatoes. Add remaining potatoes to the pot with the leeks. Place reserved potatoes in a steamer basket and add basket to the pot. Pour in chicken broth.

Step 3

Close and lock the lid. Set timer for 10 minutes. Allow 10 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 5

Remove steamer basket and set steamed potatoes aside. Add half-and-half. Blend soup using a stick blender and stir steamed potatoes and seasoned salt into the soup. Serve immediately.