Peel and cut the potatoes into 1-inch chunks, then set aside. Chop the onion into medium pieces, thinly slice the leeks (using only the white and light green parts), and mince the garlic. Measure out the dried thyme, rosemary, coriander, salt, pepper, and nutmeg into a small bowl for easy access. This mise en place preparation ensures you can work efficiently once the Instant Pot is heating.

Set your Instant Pot to sauté mode and heat the grapeseed oil until shimmering. Add the chopped onion and sliced leeks, cooking for 4-6 minutes while stirring occasionally, until they become soft and fragrant. Add the minced garlic along with the thyme, rosemary, and coriander, stirring constantly for 30-60 seconds to bloom the spices and release their essential oils—this crucial step builds the flavor foundation of the soup.

Add the potato chunks, vegetable broth, bay leaves, salt, and pepper to the Instant Pot, stirring well to combine and ensure the potatoes are covered by liquid. Cancel the sauté mode, seal the lid, and set the Instant Pot to high pressure for 6 minutes. The potatoes will cook quickly under pressure, becoming tender and ready to blend into a silky soup. I find that 6 minutes is the sweet spot—any longer and the potatoes can become mushy and lose their structure.

Once the cooking cycle completes, allow the steam to release naturally for 5 minutes, then carefully perform a quick manual release for any remaining pressure. Remove the lid and take out the bay leaves. Stir in the coconut milk and ground nutmeg, which add creaminess and warmth to the soup. For an ultra-smooth texture, use an immersion blender directly in the pot, blending in short bursts until you reach your desired consistency—I prefer leaving just a hint of texture rather than a completely silken purée.

If the soup is thicker than you prefer, thin it with additional vegetable broth, one quarter cup at a time, stirring between additions until you reach your ideal consistency. Taste the soup and adjust seasoning with additional salt or pepper as needed. Ladle into bowls and serve hot with your favorite toppings such as crispy croutons, fresh chives, or a drizzle of good olive oil.