2 tablespoons butter or oil

2 medium leeks, white part only (abt 1 1/2 c) -- thinly sliced

1 medium onion -- coarsely chopped

2 large potatoes (1 lb), peeled -- cut in 1/2" cubes

2 stalks broccoli (stalks from 2 heads only) -- peeled

and chopp ed 1 cup fresh or frozen corn kernels

5 cups vegetable stock

1/2 teaspoon salt -- or to taste

1/4 cup finely chopped fresh parsley -- divided

1/2 cup milk, or half-and-half

serves 6

Melt the butter in the cooker. Saute the leeks and onions, stirring frequently , until the onion is lightly browned, about 4 minutes. Stir in the potatoes, broccoli, corn, stock, salt, and half the parsley. Lock the lid in place and o ver high heat bring to high pressure. Adjust heat to maintain high pressure an d cook for 3 minutes. Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape. Stir i n the remaining parsley and milk. Adjust seasonings before serving.