In the cooker, cook the bacon over medium heat for 4 minutes.
Add the leeks, onion, and stir for 4 minutes. Add the potatoes and chicken broth.
Close and lock the lid. Pressure cook on HIGH for 5 minutes.
Once the cooking time is done, release pressure, and open the lid.
Uncover; puree the soup in a blender until smooth, place back into the cooker.
Add the cream, herbs, and season with salt and pepper. Serve hot or cold.