Instant Pot Vegan Potato Soup

Instant Pot Vegan Potato Soup is made with pantry staples. It’s super easy to bring together for an effortless weeknight dinner. Enjoy this rich and creamy soup as-is, or pile on your favorite baked potato toppings! Creamy potato soup is dairy-free, gluten-free, and allergy-friendly!

Let your Instant Pot do the cooking tonight!

This simple vegan potato soup can be prepared in under 10 minutes in the Instant Pot making it great for those busy weeknights.

Pair it with a loaf of crusty bread for an easy filling meal the whole family is sure to enjoy!

Made with pantry staples

For the hearty base of this soup, I used russet potatoes, frozen cauliflower, fresh onion, and a few basic dried seasonings.

At the time, I was low on produce and out of carrots and celery, so a "classic potato soup" was out of the question.

I went with the ingredients I had on hand and created this easier Instant Pot version of my potato cauliflower soup.

How to make vegan potato soup in the Instant Pot

Instant Pot soups don’t get much easier than this one!  In a few simple steps and less than 10 minutes, you’ll have dinner cooking.

1. To make the soup, toss all the ingredients into the IP’s inner pot.
2. Give everything a good mix before submerging the vegetables in the liquid.

Seal the lid and use the ”pressure cook” or “manual” feature to set the cooking time to 3 minutes and walk away!

1. When the cooking time is up, allow the pressure to release naturally. It should look like the above image on the left when you open the lid.
2. Give everything a stir to mix in the seasonings that have settled on the top during the cooking process.

Blend the soup until it's creamy using an immersion blender. The soup can also be transferred to a standard blender and blended in batches.

Customize this recipe to your taste

If you’re also low on produce in the fridge, feel free to swap out the cauliflower with available ingredients. Or, go “classic" and replace the cauliflower with 1 cup each diced celery and carrots.

Another suggestion is to use yukon gold or red potatoes instead of russets. They’ll create an even creamier soup.

Or, replace the non-dairy milk with canned coconut cream for a richer potato soup.

To serve, add your favorite potato toppings

• vegan bacon
• vegan sour cream
• vegan cheese shreds
• chopped green onion
• freshly ground pepper

What sets this Instant Pot soup recipe apart from the rest?

• It’s a cinch to bring together.
• Made with simple on-hand ingredients.
• Great for busy weeknights when you're usually pinched for time.
• A filling hearty meal when served with crusty bread or in a bread bowl.
• It’s a foolproof vegan recipe.

More Vegan Soup Recipes to Keep You Warm

• Instant Pot Vegetable Soup
• Taco Soup
• Chickpea Noodle Soup
• Potato Corn Chowder
• Southwest Vegetable Soup
• Cauliflower Leek Soup

Recipe

Instant Pot Potato Soup (vegan)

prep time: 10 minutes minutes

cook time: 3 minutes minutes

Pressure Release Time: 20 minutes minutes

total time: 33 minutes minutes

servings: 5 bowls

Instant Pot vegan potato soup is made with pantry staples. It’s super easy to bring together for an effortless weeknight dinner. Enjoy this rich and creamy soup as-is, or pile on your favorite baked potato toppings!

4.67 stars (48 reviews)

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Ingredients

1x2x3x

• ▢ 2 ½ lbs russet potatoes, about 6 medium potatoes
• ▢ 1 10-ounce bag frozen cauliflower, or about 3 cups fresh chopped
• ▢ 1 small onion, chopped
• ▢ 3 ½ cups vegetable broth
• ▢ 1 cup non-dairy milk
• ▢ 7-8 Tablespoons nutritional yeast
• ▢ salt, to taste (see notes)
• ▢ 1 ⅓ teaspoon garlic powder
• ▢ 1 teaspoon dried parsley
• ▢ 1 teaspoon onion powder
• ▢ ½ teaspoon dried thyme
• ▢ pepper to taste

Cook ModePrevent your screen from going dark

Instructions

Instant Pot Instructions

• Add all of the ingredients to the inner pot of your Instant Pot:

  chopped potatoes, onion, cauliflower, broth, dairy-free milk, nutritional yeast, and seasonings.
• Mix everything together and seal the lid. 
• Use the ”pressure cook” or “manual” feature to set the cooking time for 3 minutes on high pressure.
• Once the cooking time is up, allow the IP to naturally release the pressure for 18-20 minutes.  Carefully turn the vent knob to release any remaining pressure.
• Open the lid and give the soup a stir.
• Use an immersion blender to blend everything up.  You can also transfer the soup to a standard blender and blend it in batches.
• If the soup is thick add more broth or non-dairy milk. Taste and adjust seasonings. 
• Serve immediately with your favorite toppings. (see the above post for suggestions)

Stovetop Instructions

• Add all of the ingredients to a large pot (chopped potatoes, onion, cauliflower, broth, dairy-free milk, nutritional yeast, and seasonings) and mix them together.
• Heat over medium-high heat to bring the soup to a boil. Then, lower the heat and simmer for 20-30 minutes or until the potatoes are fork-tender.
• Now, use an immersion blender to puree the soup.  You can also transfer the soup to a standard blender and blend it in batches.
• If the soup is thick add more broth or non-dairy milk. Taste and adjust seasonings. 
• Serve immediately with your favorite toppings. (see the above post for suggestions)

Notes

• I use a low-sodium broth with 1 and ½ teaspoons salt. If I use bouillion cubes I'll use ⅓ to ½ teaspoon of salt. Adjust the salt according to your broth.
• Generously measure the seasonings for full flavor.
• Add vegan cheese shreds for extra cheese flavor. Or use them in place of the nutritional yeast.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 57g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 267mg | Fiber: 7g | Sugar: 7g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

course: Instant Pot

cuisine: American

author: Marlena Luna

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