Instant Pot Potato Soup: Simple Vegan Comfort in Minutes
Make this Simple Vegan Instant Pot Potato Soup for a comforting, creamy, and delicious meal in minutes, perfect for busy weeknights.
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!
Notes
Optional: Garnish with fresh herbs or a drizzle of olive oil for an elegant finish.