Press the Sauté button on the Instant Pot. When the display reads 'Hot', add the oil and/or butter/tallow.Or Heat the oil in a large pot over medium heat. Add the dark green parts of the leeks and stir. Cook until soft, stirring occasionally for about 5 minutes.
Add the light green parts, celery, and carrot. Sauté, stirring occasionally, until the vegetables begin to soften, 8 to 10 minutes, turning down the heat if they start to over-brown.
Add the garlic, bay leaf and turmeric and cook for about 30 seconds, until fragrant, stirring frequently.
Optional: Sprinkle 2 T of flour over the leeks and stir. Cook for a minute to get the raw taste out of the flour. (I don't normally do this step)
Stir in the broth. Be sure to dissolve the flour and scrape the bottom of the pot so you don't get a "burn" issue.
Add salt, pepper, and the potatoes. Stir.OrAdd the potatoes and the broth. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are tender. Stir in the artichokes. Put the lid on the pot and set the steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button, and select 15 minutes.
When the cooking cycle has ended, let the pot sit undisturbed to naturally release the pressure for 15 minutes. Then manually release the remaining steam.
When the pin in the lid drops, open it and stir the soup. Remove the bay leaf.
Let cool slightly, then transfer half of the soup to a blender, along with the cashews, mustard, capers, and 1 tablespoon of the lemon juice. Puree until smooth, and then pour the mixture back into the soup pot. Alternatively use an immersion blender to puree it but stop while some chunks still remain.Stir in the water/broth as needed to reach your desired consistency. (I love a super thick soup, so I used closer to 1/2 cup.) Add the dill, chives, and remaining 2 tablespoons lemon juice. Season to taste with salt and pepper. Stir in the cream. Taste and adjust salt, if needed.
Garnish with more dill, chives, and a drizzle of olive oil or creme fraiche.
Serve hot or chilled.
TO FREEZE: Avoid freezing
TIP: Don’t skip the fresh herbs! They make the soup taste incredibly fresh and are well worth it here.
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