For a pressure cooker dish worthy of a fine restaurant, this spin on a classic soup is surprisingly easy to make.

Ingredients:
• 4 Tbsp (1/4 cup) unsalted butter, cut into pieces (56g)
• 1 large leek, trimmed, white and light green part diced and rinsed
• 2 celery stalks, diced
• 4 garlic cloves, finely chopped
• 1 tsp kosher salt
• 1 Tbsp Old Bay seasoning, plus more for serving (12g)
• 3 Tbsp tomato paste (54g)
• 3 Tbsp all-purpose flour (24g)
• ½ cup brandy (106g)
• 3 cups seafood stock (708g)
• 1 lb lump crab meat, picked over for shells (454g)
• ½ cup heavy cream, at room temperature (118g)
• 2 Tbsp thinly sliced fresh chives, plus more for serving
• 1 Tbsp fresh lemon juice (16g)

Active time: 40 minutes
Total time: 45 minutes
Device: CHEF iQ Smart Cooker
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