Creamy Simple Vegan Instant Pot Potato Soup You’ll Love
This Simple Vegan Instant Pot Potato Soup is a comforting and quick meal, perfect for chilly evenings.
Equipment
- - Instant Pot
Ingredients
For the Soup Base
- 3 lb Potatoes Keep skins on for extra nutrients.
- 3 cups Vegetable Broth Robust broth preferred.
- 1.5 cups Non-Dairy Milk Cashew milk recommended.
- 1 tbsp Lemon Juice Balances flavors.
- 4 cloves Garlic Minced.
- 1 medium Onion Diced.
- 2 medium Carrots Chopped.
- 0.25 tsp Celery Seed Can substitute with celery salt.
- 1.25 tsp Salt Adjust to taste.
- 0.75 tsp Black Pepper Adjust to taste.
- 0.75 tsp Olive Oil For sautéing.
For the Seasoning Blend
- 0.75 tsp Paprika Or smoked paprika for deeper flavor.
- 0.5 tsp Smoked Paprika Optional.
- 0.75 tsp Dry Mustard Yellow mustard can be substituted.
- 0.25 tsp Onion Powder Optional.
- pinch Dried Thyme Fresh can replace.
For the Creamy Finish
- 0.33 cup Nutritional Yeast Omit if unavailable.
Instructions
How to Make Simple Vegan Instant Pot Potato Soup
- 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.
Notes
Feel free to customize with toppings like roasted chickpeas or fresh herbs.