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    Home » Soups » Instant Pot Vegan Potato Soup

    Instant Pot Vegan Potato Soup

    Published: Jan 15, 2020 · Updated: May 19, 2020 by Marlena Luna · This post may contain affiliate links. · 6 Comments

    Jump to Recipe Pin SaveSaved!
    Instant Pot potato soup with text for Pinterest.

    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!

    Instant Pot vegan potato soup in a gray bowl topped with green onions and fresh pepper.

    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!

    Vegan Instant Pot soup with green onions.

    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.

    Steps for adding soup ingredients into the Instant Pot.
    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!

    Steps to mixing Instant Pot potato soup after cooking.
    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.
    An immersion blender blending potato soup in the Instant Pot.

    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.

    Vegan potato soup in the Instant Pot after blending.

    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
    A bowl of potato soup topped with green onions and freshly ground black 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.
    Potato soup in a gray bowl.

    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

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

    Or, get the links to new recipes delivered straight to your inbox by signing up for our newsletter.  

    See ya there!

    Recipe

    A bowl of vegan potato soup with cauliflower.

    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)
    Print Pin SaveSaved!

    Ingredients

    • 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
    Prevent 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
    Did you make this recipe?Please consider Leaving a Review!

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    Where You Get Your Protein is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Where You Get Your Protein will receive a small commission from the purchase at no additional cost to you.

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    Comments

      4.67 from 48 votes (48 ratings without comment)

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    1. Serina

      June 23, 2024 at 4:02 am

      Does this freeze well? I batch cook for people so I would need to freeze it.

      Reply
      • Marlena Luna

        June 23, 2024 at 9:11 am

        Yes, it should keep for up to 3 months in the freezer. Let it thaw in the refrigerator overnight before reheating. Enjoy!

        Reply
    2. Sara

      December 26, 2022 at 7:58 pm

      Hello! This recipe looks delicious. What is your favorite kind of milk to use (almond, flax, oat, etc.)? I notice that some milks can make or break recipes. Thank you!

      Reply
      • Marlena Luna

        December 27, 2022 at 8:37 am

        Hi Sara! I use unsweetened plain almond milk. Enjoy!

        Reply
    3. Marion

      December 03, 2022 at 4:03 pm

      Do you dice the potatoes?

      Reply
      • Marlena Luna

        December 03, 2022 at 4:33 pm

        Yes, the potatoes are roughly diced. You can see the size they're cut to in the photo under the How to Make Potato Soup section of the post. Enjoy!

        Reply

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    Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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