There’s nothing quite like the cozy embrace of a warm bowl of soup on a chilly evening, and this Simple Vegan Instant Pot Potato Soup brings comfort to a whole new level. Picture the gentle sizzle of onions and garlic mingling in olive oil, filling your kitchen with irresistible aromas that promise warmth and satisfaction. I stumbled upon this recipe during one of those whirlwind weeks when fast food lost its luster, and I craved something hearty yet simple to prepare.
Using the Instant Pot not only cuts down my cooking time but also captures the rich flavors of vegetables, transforming simple ingredients into a creamy delight. Whether you’re a dedicated vegan or simply seeking to nourish your body with wholesome plant-based goodness, this soup is a crowd-pleaser that requires minimal hands-on effort. With each spoonful, you’ll savor its silky texture, rich flavor, and nutritious goodness — making it a perfect companion for busy weeknights or a soothing meal after a long day. Let’s dive into this delightful recipe and bring that comfort right to your table!
Why is Simple Vegan Instant Pot Potato Soup so comforting?
Comforting warmth: This soup wraps you in a cozy embrace, perfect for chilly evenings.
Quick to prepare: Ready in minutes, it fits seamlessly into your busy schedule!
Deliciously creamy: The velvety texture and rich flavor will satisfy your cravings without any dairy.
Nutrient-packed: Each bowl is filled with wholesome ingredients, ensuring a nourishing experience.
Adaptable options: Customize with your favorite vegetables or enjoy it with a crusty bread dip.
Crowd favorite: Whether vegan or not, everyone at your table will love this creamy delight!
Simple Vegan Instant Pot Potato Soup Ingredients
For the Soup Base
• Olive Oil – Adds richness and helps sauté the onions; swap with any neutral oil if desired.
• Onion – Provides foundational sweetness and flavor; use yellow or white onion for the best results.
• Carrots – Introduce natural sweetness and texture; can be replaced by parsnips if you’re in a pinch.
• Potatoes (3 lb, Russets or Yukon Gold) – Create the soup’s creamy base; steer clear of waxy potatoes for optimal texture.
• Vegetable Broth (3 cups) – Provides depth and flavor; Better Than Bouillon is a great choice for added richness.
• Garlic (4 cloves) – Adds aromatic flavor; garlic powder works well if you’re out of fresh garlic.
For the Seasoning
• Salt (1.25 tsp) – Essential for enhancing the overall flavor; adjust according to taste.
• Black Pepper (0.75 tsp) – Adds a peppery kick; feel free to spice it up or lighten it as you prefer.
• Celery Seed (0.25 tsp) – Offers a unique flavor boost; omit if you don’t have it on hand.
• Paprika (0.75 tsp) – Delivers a smoky undertone; use smoked paprika for extra depth.
• Dry Mustard (0.75 tsp) – Complements the potatoes and adds a little zing; adjust to your taste preferences.
• Thyme (a pinch) – Infuses warmth and earthiness; optional but recommended.
• Onion Powder (0.25 tsp) – Reinforces the onion flavor; a fantastic enhancement to the base.
For the Creaminess
• Non-Dairy Milk (1.5 cups, Elmhurst cashew milk) – Makes the soup creamy without dairy; any nut milk can substitute.
• Lemon Juice (1 tbsp) – Adds brightness and balances flavors; vinegar can be a quick swap if needed.
• Nutritional Yeast (0.33 cup) – Offers a cheesy flavor profile while keeping it vegan; omit or substitute with vegan cheese if you wish.
Crafting your Simple Vegan Instant Pot Potato Soup with these ingredients not only ensures a sumptuous flavor but also creates a nourishing and comforting meal that you’ll cherish!
How to Make Simple Vegan Instant Pot Potato Soup
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Prepare Ingredients: Start by chopping your potatoes into 1-inch chunks, dicing the onion, slicing the carrots, and mincing the garlic. This prep work sets you up for a smooth cooking experience.
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Sauté Onions: Set the Instant Pot to sauté mode. Add the olive oil and cook the onions until they’re translucent, about 7 minutes. Stir in the minced garlic for the last minute, allowing those fragrant flavors to meld together.
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Combine Ingredients: Turn off the sauté mode. Next, add the chopped potatoes, sliced carrots, vegetable broth, and all the spices. Give it a good stir to combine everything nicely.
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Cook Under Pressure: Seal the Instant Pot lid and cook on high pressure for 10 minutes. This will lock in all the wonderful flavors!
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Release Pressure: After the cooking time is up, carefully perform a quick release of pressure by turning the knob. Once the steam has cleared, open the lid cautiously.
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Blend Soup: Using an immersion blender, blend the soup to your desired consistency. You can leave some potato chunks for added texture if you like it a bit rustic.
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Add Creaminess: Return the pot to sauté mode. Stir in the non-dairy milk, lemon juice, and nutritional yeast for that final creamy touch. Heat through for 1-2 minutes, and remember to taste for seasoning adjustments.
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Serve Warm: Dish out the soup into bowls and enjoy it immediately, relishing every warm, comforting spoonful.
Optional: Top with fresh herbs or a sprinkle of extra nutritional yeast for added flavor.
Exact quantities are listed in the recipe card below.
Simple Vegan Instant Pot Potato Soup Variations
Get ready to explore a world of delicious possibilities with this comforting soup!
- Dairy-Free Creaminess: Swap cashew milk with almond or oat milk for varied flavors while keeping it creamy.
- Flavor Explosion: Add sautéed leeks or shallots instead of onion for a sweeter, more nuanced taste.
- Herb Infusion: Toss in fresh herbs like basil or cilantro right before serving for a vibrant twist.
- Texture Boost: Incorporate diced celery or bell peppers to add crunch and freshness to the mix.
- Spicy Kick: Stir in diced jalapeños or a splash of your favorite hot sauce for heat that excites your palate.
- Protein Power: Top with roasted chickpeas or croutons for added texture and a protein boost. Each bite will surprise you!
- Seasonal Splash: Experiment with seasonal veggies such as squash or sweet potatoes for a unique flavor profile as the seasons change.
- Cheesy Goodness: Add vegan cheese shreds for a creamy, cheesy flavor that elevates the classic taste of potato soup.
Expert Tips for Simple Vegan Instant Pot Potato Soup
• Sauté First: Always turn off the sauté function before sealing the lid; this prevents burn warnings during cooking.
• Chunk or Smooth: Blend the soup to your desired consistency, but remember, a few potato chunks enhance texture, making each bite delightful.
• Milk Timing: Avoid adding non-dairy milk before pressure cooking to prevent curdling. It’s best added after blending for creaminess.
• Taste Test: Always taste the soup before serving to adjust salt levels, especially since nutritional yeast can impact overall flavor.
• Customize Spices: Feel free to experiment with spices and vegetables based on your preferences. This Simply Vegan Instant Pot Potato Soup can adjust to suit your taste!
What to Serve with Simple Vegan Instant Pot Potato Soup?
Creating the perfect meal around this creamy delight elevates your dining experience, inviting warmth and satisfaction to the table.
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Crusty Bread: The ideal companion for dipping, crusty bread soaks up the soup’s creamy texture and enhances every savory bite. A freshly baked baguette would create an irresistible pairing.
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Mixed Green Salad: A light, vibrant salad adds fresh crunch and balances the richness of the soup. Toss it with a zesty vinaigrette for a refreshing contrast.
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Vegan Grilled Cheese: Nothing beats the nostalgic flavors of a gooey grilled cheese sandwich alongside a warm bowl of soup, making it a satisfying, hearty meal.
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Roasted Chickpeas: For a protein-packed topping, sprinkle roasted chickpeas over the soup. Their crunchy texture and savory flavor provide a delightful contrast.
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Steamed Broccoli: Lightly steamed broccoli brings a pop of color and plenty of nutrients, adding a delightful freshness to your meal.
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Savory Vegan Biscuits: Flaky, warm vegan biscuits make for a lovely side that is perfect for dipping and can elevate the entire meal experience.
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Fruit Smoothie: A refreshing fruit smoothie serves as a light, sweet contrast to the creamy potato soup, rounding out your meal in a nutritious way.
These serving suggestions not only enhance the simple vegan Instant Pot potato soup but also create a comforting and satisfying dining experience your family will love.
Make Ahead Options
This Simple Vegan Instant Pot Potato Soup is a fantastic meal prep option that can save you time during busy weeknights! You can chop the potatoes, onions, and carrots up to 24 hours in advance; simply store them in an airtight container in the refrigerator to maintain freshness. Additionally, mix your spices ahead of time and keep them handy. When you’re ready to serve, just combine everything in the Instant Pot and cook as directed. For the best flavor, add the non-dairy milk and lemon juice just before serving to ensure it stays creamy and vibrant. This way, you’ll have a comforting bowl of soup ready to enjoy with minimal effort!
Storage Tips for Simple Vegan Instant Pot Potato Soup
Fridge: Store leftover soup in an airtight container for up to 5 days. Flavors actually improve after a day, allowing them to meld beautifully.
Freezer: Freeze the soup in an airtight container for up to 3 months. For best texture, blend smooth before freezing to maintain creaminess.
Reheating: Thaw in the refrigerator overnight before reheating. Warm it on the stove or in the microwave, adding a splash of non-dairy milk to restore creaminess if needed.
Serving Tips: When serving, feel free to garnish with fresh herbs or a sprinkle of nutritional yeast for an extra flavor boost!
Simple Vegan Instant Pot Potato Soup Recipe FAQs
How do I choose the right potatoes for the soup?
Absolutely! For the best texture in your Simple Vegan Instant Pot Potato Soup, opt for starchy varieties like Russets or Yukon Gold. These potatoes break down beautifully, creating a creamy base. Avoid waxy potatoes, like red potatoes, as they can result in a less smooth consistency.
What’s the best way to store the soup?
After enjoying your delicious soup, place any leftovers in an airtight container and store them in the refrigerator for up to 5 days. It’s best to allow the flavors to meld, so consider letting it sit for a day before diving back in—it just gets better!
Can I freeze this soup?
Absolutely! To freeze your Simple Vegan Instant Pot Potato Soup, let it cool completely, then transfer it to an airtight container or heavy-duty freezer bags. It’s best to blend the soup smooth before freezing to maintain its creamy texture. It will stay fresh for up to 3 months. When you’re ready to enjoy it, simply thaw overnight in the fridge and reheat as desired.
What if my soup turns out too thick?
No worries! If your soup is thicker than you’d like, just stir in a bit of additional vegetable broth or non-dairy milk until you reach your preferred consistency. Heat it through on the stovetop or in the microwave, and you’ll be good to go!
Are there any allergens I should be aware of in this recipe?
This Simple Vegan Instant Pot Potato Soup is generally friendly for many diets! It’s plant-based and free of common allergens like dairy and meat. However, if you’re cooking for someone with nut allergies, ensure that you use a nut-free non-dairy milk alternative. Always double-check ingredient labels for any hidden allergens.
Can I add extra vegetables to the soup?
The more the merrier! You can definitely customize the soup by adding in vegetables like zucchini, spinach, or celery. Just sauté them along with the onions for enhanced flavor, or toss them into the Instant Pot along with the other ingredients. Enjoy playing with flavors to find your perfect combination!
Simple Vegan Instant Pot Potato Soup That Comforts in Minutes
Equipment
- - Instant Pot
Ingredients
For the Soup Base
- 3 tablespoons Olive Oil Swap with any neutral oil if desired.
- 1 medium Onion Use yellow or white onion for best results.
- 2 medium Carrots Can be replaced by parsnips if you're in a pinch.
- 3 pounds Potatoes (Russets or Yukon Gold) Steer clear of waxy potatoes for optimal texture.
- 3 cups Vegetable Broth Better Than Bouillon is a great choice.
- 4 cloves Garlic Garlic powder works well if you're out of fresh garlic.
For the Seasoning
- 1.25 teaspoons Salt Adjust according to taste.
- 0.75 teaspoons Black Pepper Feel free to spice it up or lighten it as you prefer.
- 0.25 teaspoons Celery Seed Omit if you don’t have it on hand.
- 0.75 teaspoons Paprika Use smoked paprika for extra depth.
- 0.75 teaspoons Dry Mustard Adjust to your taste preferences.
- a pinch Thyme Optional but recommended.
- 0.25 teaspoons Onion Powder A fantastic enhancement to the base.
For the Creaminess
- 1.5 cups Non-Dairy Milk (Elmhurst cashew milk) Any nut milk can substitute.
- 1 tablespoon Lemon Juice Vinegar can be a quick swap if needed.
- 0.33 cup Nutritional Yeast Omit or substitute with vegan cheese if you wish.
Instructions
Directions
- Prepare Ingredients: Start by chopping your potatoes into 1-inch chunks, dicing the onion, slicing the carrots, and mincing the garlic.
- Sauté Onions: Set the Instant Pot to sauté mode. Add the olive oil and cook the onions until they're translucent, about 7 minutes.
- Combine Ingredients: Turn off the sauté mode. Next, add the chopped potatoes, sliced carrots, vegetable broth, and all the spices.
- Cook Under Pressure: Seal the Instant Pot lid and cook on high pressure for 10 minutes.
- Release Pressure: After the cooking time is up, carefully perform a quick release of pressure by turning the knob.
- Blend Soup: Using an immersion blender, blend the soup to your desired consistency.
- Add Creaminess: Return the pot to sauté mode. Stir in the non-dairy milk, lemon juice, and nutritional yeast for that final creamy touch.
- Serve Warm: Dish out the soup into bowls and enjoy it immediately.