There’s nothing quite like the soul-soothing aroma of a creamy potato soup wafting through your kitchen. On a chilly evening, as I grabbed my Instant Pot, I couldn’t help but think of how simple ingredients can create comforting warmth. This Simple Vegan Instant Pot Potato Soup is not just a dish; it’s a warm hug in a bowl! With just a handful of pantry staples, it transforms into a thick, hearty soup that’s loaded with flavor.
What really excites me about this recipe is its versatility. Whether you choose Yukon Gold for their buttery texture or Russets for that starchy goodness, the result will be equally delightful. Plus, you can elevate it further with fun toppings like crunchy roasted chickpeas or a side of vegan grilled cheese. Perfect for a quick weeknight dinner, this plant-based delight is not only quick to make but also a crowd-pleaser that everyone will love. So grab your Instant Pot and let the cozy cooking begin!
Why is this Simple Vegan Instant Pot Potato Soup amazing?
Comforting warmth: This soup wraps you in cozy flavors, making it the perfect dish for chilly nights.
Quick prep: With an Instant Pot, you’ll have a hearty meal ready in no time, ideal for busy weeknights.
Flavor-packed: The rich blend of spices and creamy texture delivers a deliciously satisfying experience.
Versatile toppings: Customize your soup with roasted chickpeas or fresh herbs for added crunch and flavor.
Health-conscious: Enjoy a guilt-free, plant-based meal that’s both nutritious and delectable.
Elevate your dinner game with this comforting and quick recipe that everyone will love!
Simple Vegan Instant Pot Potato Soup Ingredients
For the Soup Base
- Olive Oil – Adds richness and is essential for sautéing onions; any neutral oil will work fine.
- Onion – Provides foundational sweetness and depth of flavor; shallots can be used for a milder taste.
- Carrots – Brings natural sweetness and nutrients to the dish; consider substituting with parsnips for a similar taste.
- Potatoes (3 lb) – The main ingredient for creaminess; strive for Russets or Yukon Gold for best results. Note: Keep skins on for extra nutrients.
- Vegetable Broth (3 cups) – Forms the base of the soup, enhancing its flavor; homemade broth or water can substitute, but a robust broth is preferred.
- Garlic (4 cloves) – Infuses the soup with aromatic flavor; garlic powder can be a substitute in a pinch.
- Salt (1.25 tsp) – Enhances the overall flavor; feel free to adjust to your taste preference.
- Black Pepper (0.75 tsp) – Adds heat and depth; adjust to your liking.
- Celery Seed (0.25 tsp) – Contributes an aromatic whimsy; substitute with celery salt or fresh celery if needed.
For the Seasoning Blend
- Paprika (0.75 tsp) – Introduces warmth and a slight smokiness; smoked paprika works great for deeper flavor.
- Smoked Paprika (0.5 tsp) – Incorporates an additional smoky flavor; can be omitted if unavailable.
- Dry Mustard (0.75 tsp) – Adds a touch of sharpness; yellow mustard can be used as a substitute or simply omitted.
- Dried Thyme (pinch) – Offers an herby aroma; fresh thyme can replace dried, with an adjusted quantity.
- Onion Powder (0.25 tsp) – Enhances onion flavor; this can be omitted if not on hand.
For the Creamy Finish
- Non-Dairy Milk (1.5 cups) – Provides creaminess to the soup; cashew milk is recommended for the best texture.
- Lemon Juice (1 tbsp) – Balances flavors with a hint of acidity; if needed, a splash of vinegar can achieve a similar effect.
- Nutritional Yeast (0.33 cup) – Introduces a cheesy flavor without dairy; feel free to omit if not available, but it really enhances umami.
With this Simple Vegan Instant Pot Potato Soup ingredient list, you’re just steps away from crafting a delightful, comfort-filled meal!
How to Make Simple Vegan Instant Pot Potato Soup
Prep Vegetables: Begin by peeling and cutting the potatoes into 1-inch chunks. Dice the onions, chop the carrots, and mince the garlic. This helps ensure even cooking and flavor distribution.
Measure Spices: In a small bowl, combine the salt, black pepper, celery seed, paprika, smoked paprika, dry mustard, thyme, and onion powder. Mixing them now will save time later and infuse the flavors.
Sauté Onions: Set your Instant Pot to sauté mode. Add the olive oil and sauté the onions until they become translucent, about 7 minutes. Add the minced garlic in the last minute for an aromatic touch.
Combine Ingredients: Turn off the sauté mode. Add the prepared potatoes, carrots, vegetable broth, and the spice mixture to the pot. Stir well to combine all the delicious ingredients.
Pressure Cook: Seal the lid of your Instant Pot and set it to cook on high pressure for 10 minutes. This ensures all the flavors meld beautifully while cooking the potatoes to tenderness.
Release Pressure: Once the cooking time is finished, carefully perform a quick release. When the steam has escaped, blend the soup to your desired consistency using an immersion blender.
Finish Soup: Turn the sauté mode back on, and stir in the non-dairy milk, lemon juice, and nutritional yeast. Heat through but avoid boiling, and adjust seasoning to taste for optimal flavor.
Serve: Ladle the warm soup into bowls and enjoy! Feel free to add your favorite toppings for that extra touch.
Optional: Top with roasted chickpeas or fresh herbs for an added crunch.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Simple Vegan Instant Pot Potato Soup
Fridge: Store the soup in an airtight container for up to 5 days. The flavors deepen as it sits, making leftovers a delightful option!
Freezer: To freeze, ladle cooled soup into freezer-safe containers, leaving space for expansion. It can last up to 3 months, ensuring you have a comforting meal ready anytime.
Reheating: When ready to enjoy, thaw in the fridge overnight. Warm gently on the stovetop, stirring in a splash of non-dairy milk if needed for creaminess.
Blending Tips: For the best texture after freezing, blend the soup again to restore its creamy consistency before serving. Enjoy your Simple Vegan Instant Pot Potato Soup!
Simple Vegan Instant Pot Potato Soup Variations
Feel free to personalize this delightful soup by exploring fun and easy modifications that will make it your own.
- Potato Swap: Use white or red potatoes for different textures. White potatoes create a creamier finish, while red potatoes add a slightly nutty flavor.
- Herb Boost: Add fresh herbs like rosemary or cilantro during cooking for an aromatic touch. Their essence will elevate the soup beautifully, giving it a fresh flair.
- Creamy Additions: Mix in silken tofu for an added creaminess without hints of flavor. It blends seamlessly, enriching the overall texture while keeping it vegan.
- Spice It Up: If you love heat, toss in a pinch of cayenne pepper or some diced jalapeños. Just a bit will add a delightful kick that warms you from the inside out.
- Nutty Flavor: Substitute cashew milk with almond milk for a slightly nutty twist. This will impart an earthy taste, balancing wonderfully with the potato’s creaminess.
- Crispy Toppings: Finish your soup with crispy shallots or baked tortilla strips for an unexpected crunch. They add an interesting texture contrast, enhancing the overall mouthfeel.
- Cheesy Flavor: Sprinkle some vegan cheese shreds on top before serving. As they melt, they will create a gooey richness that complements the soup’s creaminess perfectly.
- Vegetable Variety: Add in other veggies, like spinach or kale, for a nutritional boost. They can brighten the soup and offer vibrant colors, making it even more appealing.
Experimenting with these variations can turn your Simple Vegan Instant Pot Potato Soup into a unique masterpiece every time you make it!
What to Serve with Simple Vegan Instant Pot Potato Soup?
Whether you’re settling in for a cozy night or hosting a casual gathering, the right sides can elevate your soup into a satisfying meal experience.
- Crusty Bread: Perfect for dipping, a warm piece of crusty loaf soaks up the creamy soup, enhancing each bite’s flavor.
- Vegan Grilled Cheese: The melty, toasty sandwich is a nostalgic favorite that complements the potato soup’s heartiness exceptionally well.
- Fresh Side Salad: A light, refreshing salad with vibrant greens and a tangy vinaigrette balances the rich flavors of the soup while adding a burst of freshness.
- Roasted Chickpeas: These protein-packed nuggets offer a delightful crunch that contrasts beautifully with the smooth texture of the soup.
- Steamed Broccoli: Tender green florets add a nutritious touch, making for a well-rounded meal; drizzle some lemon juice for extra brightness.
- Herbed Quinoa: Light and fluffy, quinoa can serve as a delightful grain option, bringing added texture along with a subtle earthiness that pairs nicely.
- Apple Crisp: For dessert, a warm apple crisp adds a comforting sweetness, wrapping up your meal on a satisfying note; it’s like a warm hug after the soup!
With these delicious pairings, your Simple Vegan Instant Pot Potato Soup will shine even more brightly at the dinner table, inviting everyone to savor every moment.
Make Ahead Options
This Simple Vegan Instant Pot Potato Soup is a fantastic option for meal prep enthusiasts! You can chop your vegetables (onions, carrots, and potatoes) and sauté them up to 24 hours in advance; just refrigerate them in an airtight container. The spices can also be pre-mixed and stored for speedy assembly. When you’re ready to serve, combine everything in the Instant Pot and cook as directed. To maintain the soup’s creamy consistency, be sure to stir in the non-dairy milk and lemon juice right before finishing. This way, you’ll enjoy a comforting, homemade dinner with minimal effort on those busy weeknights!
Expert Tips for Simple Vegan Instant Pot Potato Soup
- Avoid Overcooking: Cook the soup on high pressure for only 10 minutes. Cooking longer can make the potatoes too mushy, losing texture.
- Blend Wisely: For a chunky texture, blend only half of the soup. This keeps some hearty potato pieces intact, adding to the overall experience.
- Timing is Key: Always turn off the sauté function before sealing the Instant Pot. This prevents any burn warnings from occurring during cooking.
- Season to Taste: Before serving, taste the soup and adjust salt and pepper as needed. The umami from nutritional yeast can occasionally reduce the need for additional salt.
- Don’t Rush the Release: Always use a careful quick release method to avoid splattering hot liquid. This ensures a safer cooking experience while preparing your Simple Vegan Instant Pot Potato Soup.
Simple Vegan Instant Pot Potato Soup Recipe FAQs
What type of potatoes are best for this soup?
Absolutely! For the creamiest texture, use Russet or Yukon Gold potatoes. Russets provide starchy goodness, while Yukon Golds offer a buttery softness. Keeping the skins on retains more nutrients and adds great texture!
How should I store leftover soup?
Store the soup in an airtight container in the refrigerator for up to 5 days. The flavors actually deepen over time, making it even tastier the next day!
Can I freeze the Simple Vegan Instant Pot Potato Soup?
Yes! To freeze, once the soup has cooled, ladle it into freezer-safe containers, leaving about an inch of space for expansion. It will keep well for up to 3 months. When you’re ready to enjoy it, just thaw overnight in the fridge and reheat gently on the stovetop.
What if my soup is too thick?
If you find your soup too thick after blending, don’t worry! Just stir in a little more non-dairy milk or vegetable broth until you reach your desired consistency. This not only adjusts the thickness but enhances the creaminess too!
Is this soup safe for kids and pets?
Yes, the Simple Vegan Instant Pot Potato Soup is a healthy and safe option for children. However, keep pets away from seasonings like garlic; while safe for humans, they can be harmful to dogs and cats. Always check your ingredients when sharing with furry friends!
How can I add more protein to this meal?
The more the merrier! Consider adding roasted chickpeas or a side of vegan grilled cheese for a protein boost. You could even blend in some cooked lentils or white beans to the soup before serving for an enriched, nutritious meal.
Creamy Simple Vegan Instant Pot Potato Soup You’ll Love
Ingredients
Equipment
Method
- Begin by peeling and cutting the potatoes into 1-inch chunks. Dice the onions, chop the carrots, and mince the garlic.
- In a small bowl, combine the salt, black pepper, celery seed, paprika, smoked paprika, dry mustard, thyme, and onion powder.
- Set your Instant Pot to sauté mode. Add the olive oil and sauté the onions until they become translucent, about 7 minutes.
- Turn off sauté mode. Add the prepared potatoes, carrots, vegetable broth, and the spice mixture. Stir well.
- Seal the lid of your Instant Pot and set it to cook on high pressure for 10 minutes.
- Once cooking is finished, carefully perform a quick release. Blend the soup to your desired consistency.
- Turn the sauté mode back on, and stir in the non-dairy milk, lemon juice, and nutritional yeast.
- Ladle the warm soup into bowls and enjoy, with optional toppings.