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Simple Vegan Instant Pot Potato Soup

Simple Vegan Instant Pot Potato Soup That Comforts in Minutes

This Simple Vegan Instant Pot Potato Soup is a creamy and comforting delight, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner
Cuisine vegan
Servings 4 bowls
Calories 250 kcal

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.

Notes

Optional: Top with fresh herbs or a sprinkle of extra nutritional yeast for added flavor.
Keyword comfort food, Instant Pot, Plant-based, potato soup, soup, vegan soup