Instant Pot Potato Soup (vegan)
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!
Servings: 5 bowls
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
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
