Instant Pot Potato Soup (Vegan)

For the days you crave some comfort food, this vegetarian instant pot potato soup is an excellent choice. It is savory in flavor, thick in texture, and absolutely satisfying. It is also a perfect soothing soup when you are under the weather. You will also enjoy these instant pot soup recipes.

This is a gluten-free and vegan soup recipe can be made in an electric pressure cooker like an instant pot in 30 minutes. I have made this instant pot potato soup recipe without heavy cream or cheese, however, it can be adapted to add these as per liking.

Ingredients

This gluten-free, and dairy-free potato soup is made with very few ingredients. Vegetables like carrots, diced celery, onion, and garlic are used along with potatoes. I have used Yukon gold potatoes to make this delicious soup but other varieties like russet potatoes or red potatoes will work as well.

Potato soup requires only a few spices. Some minced garlic, salt, and pepper add flavor to the soup. If you want to make it spicy, you can use more or less of chili powder.

A low sodium vegetable broth is added but you can also add water if you do not have the stock. Potato soup is thick in consistency and smooth in texture with a few chunks of potatoes. A little cornstarch slurry can also help thicken it.

Instructions

Making a vegan and gluten-free potato soup in the instant pot is very easy. Once you have all the vegetables cut and ready, the soup will be ready in just under 30 minutes.

Turn on the saute mode of the instant pot. Once the instant pot is hot, add the olive oil. After the oil is hot add the minced garlic and saute it for a few seconds. Add the chopped onions and saute them until they are translucent.

Then add the carrots, celery, low-sodium vegetable stock, and salt to the instant pot liner. Deglaze the bottom of the pot with a spatula.

Cook on high pressure mode for 5 minutes with the pressure knob in the sealing position and then allow the pressure to release naturally for 10 minutes and then release the remaining pressure by moving the pressure knob in the venting position until the silver pin drops.

Remove about a third of the potatoes and other veggies from the soup and then with the help of an immersion blender, blend the soup in the instant pot liner to make it of smooth consistency. Add the reserved potatoes and mix well. Adjust the salt to taste.

Variations

Cheesy - I have not added any cheese to the soup, however, you can add it especially if it is not as thick as you like. Cheddar cheese works best.

Creamy - after blending with a hand blender, the soup is smooth and thick. You can add some heavy cream to make it more creamy.

Cornstarch slurry - potato soup is thick and smooth with chunks of veggies and potatoes. If you want it thicker or you added more broth and the soup is runny, you can make a corn starch slurry and add it to make the soup of desired consistency.

If you enjoy creamy soups, you may also like Instant Pot butternut squash soup, Instant Pot pumpkin soup, and Instant Pot cauliflower soup.

Serving suggestions

Potato soup is absolutely satisfying and makes a great weeknight meal, especially on cooler days. It can be served with some garlic bread, garlic knots, bread sticks, sourdough bread, or French bread. You can also serve it with some grilled cheese to make it a complete meal.

A great way to enjoy it is to serve it in a bread bowl and garnish it with some chopped onion greens, optionally some grated cheese, and sprinkle some pepper if needed.

You can also serve some roasted potatoes, roasted broccoli, or roasted mushrooms on the side. Baked pasta, mac and cheese, or vegetable lo mein can also be served as an accompaniment to this delicious soup.

Equipment

I have made this delicious potato soup in the 6 qt. instant pot. You can make it in other larger pots to make a larger batch or even in the 3 qt. instant pot.

You can also make this soup can on the stove top on medium heat, it will need some extra vegetable stock or water compared to cooking it in the instant pot.

Instant Pot is a great appliance to make soups with very less effort. Check out these delicious Instant Pot vegan soup recipes.

Storage

Any leftover potato soup can be stored in the refrigerator for 3-4 days in an airtight container. When you are ready to eat it, simply reheat it in the microwave, stovetop, or on saute mode in the instant pot.

You can make this soup ahead of time and store it in the fridge if you are planning to make it for weekly meal planning. You can reheat it just before serving. Don't forget the green onions for garnishing.

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