Set your Instant pot on saute mode and add the vegan butter, celery, carrots, and leeks. Saute for about 5 minutes, stirring as needed.

Add the seasoning to the mixture and stir. Add your vegetable broth, stir, then add your chopped potatoes, and stir until combined.

Let this cook on manual for 10 minutes, let it natural release for 10 minutes, then very carefully quick release. *The contents will be very hot, so take extra caution that any splatter won't burn you. You may need a towel, so the very hot liquid doesn't splatter everywhere. Now add the vegan milk and stir. Take an immersion blender and blend half of the soup, you still want some chunk of potatoes, or if you just want a smooth soup, you can blend it all.