Instant Pot Cheesy Leeks
User Reviews
5
-
Prep Time
2 mins
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Cook Time
5 mins
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Total Time
7 mins
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Servings
4
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Calories
655 kcal
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Course
Side Dish, Main Course
Instant Pot Cheesy Leeks
Description
This recipe utilizes the Instant Pot to gently steam sliced and washed leeks in vegetable stock, seasoning them with salt, pepper, and parsley. After a zero-minute pressure cook with quick release, the leeks are tender but retain some firmness. Removing the steamer basket allows the cooking liquid to be blended with Philadelphia cream cheese until thick and creamy. Then grated cheddar cheese is stirred in to melt, creating a smooth cheese sauce. The leeks are returned to a serving dish and dressed with the cheese sauce, sprinkled again with seasoning, and optionally garnished with halved cherry tomatoes for visual contrast and a fresh note.
The dish features the mild, sweet flavor of leeks enhanced by the richness of the cream cheese and sharpness of cheddar. It suits a vegetable side and can be prepared in advance or made in larger quantities and frozen. The recipe notes that about one large leek per person is a good serving size and that cheese choices can be adapted to personal preference.
The method is straightforward, relying on the Instant Pot for quick steaming and the natural thickening of cheese. The combination makes for a comforting dish where the leeks are lightly cooked and well coated in creamy cheese sauce.
Ingredients
- 2 leek large
- 240 ml vegetable stock
- 480 g cream cheese Philadelphia brand
- 200 g cheddar cheese grated
- 1 Tbsp parsley
- salt
- black pepper
- cherry tomato optional, halved
Kitchen Gadgets:
- Instant Pot
- Steamer basket
Instructions
- Slice your leeks into medium slices and then wash your leeks. Add 240ml of vegetable stock and load steamer basket into your instant pot inner pot. Add the leeks to the steamer basket and sprinkle with salt, pepper, and parsley.
- Place the lid on your instant pot pressure cooker, set the valve to sealing and cook for 0 minutes with a quick pressure release. After releasing pressure, remove the steamer basket with your just cooked leeks.
- Add the Philadelphia to the veggie stock and stir with a wooden spoon until it thickens into a white creamy sauce.
- Add the grated cheese and it will melt as you stir.
- Then transfer the leeks to a serving dish, add the cheese sauce over and then sprinkle with extra salt, pepper, and parsley before adding the sliced cherry tomatoes.
Notes
- Use one large leek per person for ideal serving sizes.
- You can make larger batches and freeze leftovers for future meals.
- Choose cream cheese and cheddar varieties to suit your taste or to reduce fat content.
- Sliced cherry tomatoes add freshness but are optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 655 kcal
% Daily Value*
| Calories | 655kcal | 33% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 58g | 89% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 171mg | 57% |
| Sodium | 953mg | 40% |
| Potassium | 283mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 3066IU | 61% |
| Vitamin C | 7mg | 8% |
| Calcium | 498mg | 50% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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