There’s a certain joy in coming home after a whirlwind day and knowing that a comforting bowl of soup awaits you. Last week, while craving something heartwarming, I dusted off my Instant Pot and decided to whip up a Simple Vegan Instant Pot Potato Soup. The moment I tossed in the ingredients, the kitchen came alive with the heavenly aromas of sautéed garlic and simmering vegetables.
What I love most about this recipe is how it transforms humble potatoes into a luscious, creamy delight, all while being completely plant-based. It’s a fantastic solution for busy evenings when you still want a nourishing meal that feels like a warm hug. With little hands-on time, this soup is a breeze to prepare, making it perfect for anyone looking to escape the fast-food grind. Pair it with crusty bread, and you’ve got a meal that’s not only satisfying but also a delicious reminder that comfort food can be wholesome and easy to make. Let me guide you through this soul-soothing recipe!
Why choose Simple Vegan Instant Pot Potato Soup?
Comforting, warm goodness: There’s nothing like a steaming bowl of potato soup to soothe your soul after a busy day.
Quick and easy: Perfect for busy weeknights, this recipe comes together in mere minutes using your Instant Pot.
Creamy without the dairy: Enjoy a rich, velvety texture from simple ingredients, proving comfort food can be plant-based.
Versatile flavor options: Customize with your favorite herbs and spices, or add veggies for extra nutrition—it’s all about your taste!
Perfect pairing: Serve alongside crusty bread or salad for a complete meal, making it a sure hit with family and friends.
Simple Vegan Instant Pot Potato Soup Ingredients
For the Base
- Olive Oil – Adds richness and depth; substitute with any neutral oil if preferred.
- Onion – Provides a savory base; shallots or leeks work well as alternatives.
- Carrots – Adds natural sweetness and color; frozen carrots can be a quick substitute.
- Potatoes (Russets or Yukon Golds) – The star of the dish, lending creaminess; avoid waxy varieties—no need to peel for added nutrients.
- Vegetable Broth – Enriches flavor; homemade or store-bought bouillon works excellently.
For the Flavor
- Garlic – Enhances flavor; freshly minced is best, but garlic powder can do in a pinch.
- Salt – Essential for seasoning; adjust based on the saltiness of your broth.
- Black Pepper – Adds warmth; consider white pepper for a milder touch.
- Celery Seed – Introduces herbal notes; use ground celery if that’s what you have.
- Paprika – Provides color and adds a mild flavor; smoked paprika can elevate the dish.
- Dry Mustard – Introduces a subtle tang; ground mustard can work just as well.
- Thyme – Infuses an earthy aroma; fresh thyme can replace dried for a burst of freshness.
- Onion Powder – Enhances savory notes; can be omitted if not available.
For Creaminess and Brightness
- Non-Dairy Milk (Cashew Milk) – Adds creaminess; any unsweetened plant milk works superbly.
- Lemon Juice – Brightens flavors quickly; vinegar can be used as a substitute.
- Nutritional Yeast – Provides a cheesy flavor; omit for a lighter option or use Parmesan for non-vegan versions.
Now that you’re armed with these ingredients, you’re just minutes away from enjoying the delightful warmth of Simple Vegan Instant Pot Potato Soup!
How to Make Simple Vegan Instant Pot Potato Soup
Prepare ingredients: Start by chopping the potatoes, onions, and carrots. Mince the garlic and mix the dried spices together. This step sets you up for success and makes cooking a breeze!
Sauté vegetables: Set your Instant Pot to sauté mode. Heat the olive oil and add the chopped onions, cooking until they soften (about 7 minutes). Add the minced garlic in the last minute until it’s fragrant—your kitchen will smell wonderful!
Combine and stir: Turn off the sauté mode, then add the chopped potatoes, carrots, vegetable broth, and the mixed spices. Stir everything together, ensuring all the ingredients are well coated for maximum flavor.
Cook under pressure: Close the Instant Pot lid, seal the vent, and set it to cook on high pressure for 10 minutes. Don’t worry, the wait will be worth it—just picture that steaming bowl of deliciousness!
Blend it up: Once the timer goes off, release the pressure quickly. Use an immersion blender to blend the soup to your desired consistency—keeping a few potato chunks adds a lovely texture!
Add the creamy elements: Turn the sauté mode back on and mix in the non-dairy milk, lemon juice, and nutritional yeast. Heat through until warm, stirring gently to combine all the flavors.
Adjust seasoning: Taste the soup and make any final adjustments to the seasoning—more salt, a sprinkle of black pepper, or another dash of thyme if desired. Serve immediately for the best experience!
Optional: Garnish with fresh herbs or a drizzle of olive oil for an elegant finish.
Exact quantities are listed in the recipe card below.
Expert Tips for Simple Vegan Instant Pot Potato Soup
Avoid Burn Warnings: Remember to turn off sauté mode before sealing the lid to prevent any frustrating burn warnings during cooking.
Texture Matters: Resist the urge to blend the soup completely smooth; keeping some potato chunks enhances texture and gives it a rustic feel.
Add Non-Dairy Milk Wisely: Only incorporate non-dairy milk after pressure cooking to prevent it from curdling or burning, ensuring a creamy, luscious finish.
Season Smartly: Adjust the salt according to the saltiness of your vegetable broth, particularly since nutritional yeast also adds a savory element.
Spice It Up: Feel free to experiment with additional spices and herbs; a sprinkle of smoked paprika or fresh herbs can transform your Simple Vegan Instant Pot Potato Soup into a standout dish!
Simple Vegan Instant Pot Potato Soup Variations
Get ready to elevate your cooking game with these fun twists on this delightful soup!
Chickpea Boost: Toss in a can of drained chickpeas for added protein and a hearty texture. They’ll absorb flavor beautifully while enhancing your soup’s nutritious value.
Root Veggie Medley: Replace some potatoes with parsnips or sweet potatoes for a sweet, earthy flavor that transforms the dish. This twist adds vibrancy and variety to every spoonful!
Herb Infusion: Fresh basil, chives, or cilantro can be added just before serving for a burst of freshness. These herbs will elevate the soup, providing a delightful aroma and taste.
Creamy Cashew Alternative: For an ultra-luxurious finish, soak and blend cashews into a cream and stir it into the soup instead of non-dairy milk. This will create an irresistible richness!
Spicy Kick: Add a pinch of cayenne or a splash of hot sauce for some heat. This addition transforms the comforting soup into a zesty favorite, perfect for those who enjoy a little spice in their meals!
Smoky Flavor: Incorporate some smoked paprika or liquid smoke for a depth of flavor. This hint of smokiness will bring your potato soup to a whole new level of deliciousness!
Veggie Chunkies: Include chopped kale or spinach during the last few minutes of cooking for a healthier spin. Not only does it enhance nutrition, but it adds a lovely pop of color too.
Cheesy Vegan Twist: Stir in some vegan cheese shreds as it heats for a delightful creamy and cheesy flavor. This is an excellent option for those who miss traditional comfort food!
Whichever variation you choose, the beauty of this Simple Vegan Instant Pot Potato Soup lies in its versatility—your creativity can make it a new experience every time!
Make Ahead Options
These Simple Vegan Instant Pot Potato Soup preparations are perfect for busy home cooks looking to save time! You can chop all your vegetables (potatoes, onions, and carrots) and mince the garlic up to 24 hours in advance; simply refrigerate them in an airtight container to keep them fresh. Additionally, mix the dried spices and store them separately. When you’re ready to enjoy your soup, just follow the original cooking steps, starting from heating the olive oil and adding the sautéed vegetables. This way, your soup will still taste delicious and vibrant, bringing warmth and comfort to your dinner table with minimal effort.
How to Store and Freeze Simple Vegan Instant Pot Potato Soup
Fridge: Store leftover potato soup in an airtight container for up to 5 days. This allows the flavors to deepen and meld together wonderfully over time.
Freezer: For longer storage, freeze the soup in individual portions for up to 3 months. Blend the soup smooth before freezing to maintain a creamy texture upon reheating.
Reheating: Thaw overnight in the fridge before reheating. Warm it gently on the stove over medium heat, adding a splash of non-dairy milk if needed for creaminess and to reach your desired consistency.
Avoid Overheating: When reheating, ensure not to boil the soup as it may alter the texture or cause separation. Enjoy the comforting warmth of your Simple Vegan Instant Pot Potato Soup whenever you need a quick meal!
What to Serve with Simple Vegan Instant Pot Potato Soup?
There’s nothing quite like wrapping your hands around a warm bowl of soup, and pairing it with the right sides elevates the experience to a whole new level.
Crusty Bread: A warm, crusty loaf is perfect for dipping, soaking up each creamy mouthful of soup and adding to the comforting experience.
Fresh Side Salad: Bright, crisp greens tossed in your favorite vinaigrette can add a refreshing contrast, balancing the creamy richness of the soup beautifully.
Vegan Grilled Cheese: Golden-brown and crispy, this sandwich is a nostalgic favorite that pairs perfectly with potato soup, creating a heartwarming duo.
Roasted Chickpeas: Their crunchy texture offers a delightful contrast to the creamy soup, while providing a protein boost that makes for a more filling meal.
Steamed Broccoli: Tender, vibrant broccoli not only adds color but also a healthy component, making your meal more balanced and nutritious.
Herb-Infused Quinoa: Lightweight yet hearty, quinoa topped with fresh herbs can add a nutty flavor and elevate your meal’s overall profile.
Vegan Cornbread: Sweet, moist cornbread complements savory potato soup with its comforting sweetness, making each bite a delightful surprise.
Fruit Salad: A refreshing bowl of mixed seasonal fruits can cleanse the palate and brighten up the meal, adding a pop of color and natural sweetness.
Simple Vegan Instant Pot Potato Soup Recipe FAQs
How do I select the best potatoes for this soup?
Choose Russet or Yukon Gold potatoes for their creamy texture. Avoid waxy varieties since they don’t break down well, and there’s no need to peel them; the skin adds extra nutrients!
How should I store leftover potato soup?
Store your Simple Vegan Instant Pot Potato Soup in an airtight container in the fridge for up to 5 days. The flavors actually get better overnight as they meld together, making it even more delicious the next day!
Can I freeze this soup for later?
Absolutely! You can freeze this soup for up to 3 months. Blend it smooth before freezing to preserve a creamy texture upon reheating. When ready to enjoy, thaw overnight in the fridge and warm it gently on the stove, adding a splash of non-dairy milk if needed.
What should I do if my soup is too thick?
If you find your soup is thicker than you’d like after blending, simply add a bit more vegetable broth or non-dairy milk while reheating until you achieve your desired consistency. This is an easy fix to make it just right!
Is this soup safe for people with allergies?
This vegan soup is free from meat and dairy, making it a great option for plant-based eaters. However, be cautious with the vegetable broth—check that it’s free from allergens like gluten or those specific to your diet, particularly if cooking for someone with sensitivities.
Instant Pot Potato Soup: Simple Vegan Comfort in Minutes
Equipment
- - Instant Pot
Ingredients
For the Base
- 2 tablespoons Olive Oil Adds richness and depth; substitute with any neutral oil if preferred.
- 1 medium Onion Provides a savory base; shallots or leeks work well as alternatives.
- 2 medium Carrots Adds natural sweetness and color; frozen carrots can be a quick substitute.
- 4 cups Potatoes (Russets or Yukon Golds) The star of the dish, lending creaminess; avoid waxy varieties—no need to peel for added nutrients.
- 4 cups Vegetable Broth Enriches flavor; homemade or store-bought bouillon works excellently.
For the Flavor
- 4 cloves Garlic Enhances flavor; freshly minced is best, but garlic powder can do in a pinch.
- 1 teaspoon Salt Essential for seasoning; adjust based on the saltiness of your broth.
- 1/2 teaspoon Black Pepper Adds warmth; consider white pepper for a milder touch.
- 1/2 teaspoon Celery Seed Introduces herbal notes; use ground celery if that’s what you have.
- 1 teaspoon Paprika Provides color and adds a mild flavor; smoked paprika can elevate the dish.
- 1 teaspoon Dry Mustard Introduces a subtle tang; ground mustard can work just as well.
- 1 teaspoon Thyme Infuses an earthy aroma; fresh thyme can replace dried for a burst of freshness.
- 1 teaspoon Onion Powder Enhances savory notes; can be omitted if not available.
For Creaminess and Brightness
- 1 cup Non-Dairy Milk (Cashew Milk) Adds creaminess; any unsweetened plant milk works superbly.
- 1 tablespoon Lemon Juice Brightens flavors quickly; vinegar can be used as a substitute.
- nutritional yeast 1/4 cup Nutritional Yeast Provides a cheesy flavor; omit for a lighter option or use Parmesan for non-vegan versions.
Instructions
Instructions
- Prepare ingredients: Start by chopping the potatoes, onions, and carrots. Mince the garlic and mix the dried spices together. This step sets you up for success and makes cooking a breeze!
- Sauté vegetables: Set your Instant Pot to sauté mode. Heat the olive oil and add the chopped onions, cooking until they soften (about 7 minutes). Add the minced garlic in the last minute until it's fragrant—your kitchen will smell wonderful!
- Combine and stir: Turn off the sauté mode, then add the chopped potatoes, carrots, vegetable broth, and the mixed spices. Stir everything together, ensuring all the ingredients are well coated for maximum flavor.
- Cook under pressure: Close the Instant Pot lid, seal the vent, and set it to cook on high pressure for 10 minutes. Don’t worry, the wait will be worth it—just picture that steaming bowl of deliciousness!
- Blend it up: Once the timer goes off, release the pressure quickly. Use an immersion blender to blend the soup to your desired consistency—keeping a few potato chunks adds a lovely texture!
- Add the creamy elements: Turn the sauté mode back on and mix in the non-dairy milk, lemon juice, and nutritional yeast. Heat through until warm, stirring gently to combine all the flavors.
- Adjust seasoning: Taste the soup and make any final adjustments to the seasoning—more salt, a sprinkle of black pepper, or another dash of thyme if desired. Serve immediately for the best experience!