Slice up your leeks into thin slices starting at the white end and ending in the light green area. Make sure you wash them well because leeks tend to hold a lot of sand.
Set your Instant Pot to Sauté and add Avocado Oil and Butter. Once the butter is melted, add the leeks and stir until they're soft. About 3-5 minutes.
Add garlic and continue to Sauté for about 1 minute. Don't let the garlic burn.
Sprinkle flour over top and stir for another 1-2 minutes to remove the raw taste of the flour.
Add potatoes
Add water and boullion cubes (or broth). The water should reach the 1/2 way mark on your pot. Do not fill past 2/3 full.
Add Salt & Pepper. Stir.
Put the lid on your Instant Pot, ensuring the steam release knob is in the sealing position.
Choose 10 minutes Manual Mode as your cooking cycle. It will take approximately 5 mins to reach full pressure mode before your cooking time starts.
Once the cooking cycle has ended, manually release the steam.
Open the lid, add pears and put the lid back on for at least 5 minutes. If you have other things you're preparing for your meal, this is a good time to do that. You can leave the pears in there until you're ready for the next step.
Take off the Instant Pot lid. Using an immersion blender, puree everything until smooth. If you don't have an immersion blender, you can use a regular blender and puree in small batches. But be careful because this is really hot!
At this point, it's up to you if you want to thicken the soup further. I actually forgot once and the soup was perfectly yummy. But you can add whole milk or cream to make this dish even more dreamy. If you're planning to make this soup ahead of time, add dairy when you heat the soup... it will last longer in the fridge or freezer without the milk or cream in it. Laden the soup into bowl and sprinkle with cheese (optional).
