Instant pot potato soup is a comfort food for the cold weather or when you are under the weather. It is made with very few basic pantry ingredients. This is a vegan and gluten-free potato soup and is great for busy weeknights or for weekly meal planning. Check out how to make this delicious instant pot potato soup in just about 30 minutes.
Once oil is hot, add the garlic and saute for a few seconds.
Add onions and saute until they are translucent.
Add celery, carrots, potato, and vegetable stock (or water).
Deglaze the bottom of the pot with a spatula.
Close and lock the lid.
Cook on high-pressure mode for 5 minutes with the pressure knob in the sealing position.
Let the pressure release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure knob in the venting position until the silver pin drops.
Remove some potatoes and keep them on the side.
With the help of an immersion hand blender, blend the soup in the instant pot liner. You can leave some chunks if you prefer.