Creamy Vegan Instant Pot Potato Soup
This vegan Instant Pot potato soup is rich, hearty, and packed with winter flavors. It’s super creamy thanks to non-dairy milk, and it takes less than 45 minutes to make.
One of my favorite things to cook during the winter is a hearty soup or stew. And this vegan Instant Pot potato soup is exactly that. Potatoes are one of the heartiest ingredients out there, and when added to a rich soup, they create a comforting and cozy meal. Vegan milk and nutritional yeast make this dish super creamy, while a unique blend of herbs and spices make it taste extra wintry.
I’m a huge fan of making soup in the Instant Pot. Using a pressure cooker allows you to get so much flavor in such a short amount of time. This dish is a winter weekday staple in my home, because it takes less than 45 minutes to make. But thanks to the Instant Pot, it tastes like it’s been cooking on your stove all day long.
Notes on Ingredients
Here are all the ingredients you need to make this creamy, hearty, vegan soup. Check out the recipe card at the bottom of the article for the exact amounts of each ingredient.
- Olive oil
- Onion – I like to use yellow onions for this recipe, but red or white onions will also work.
- Potatoes – A mixture of yellow and red potatoes is best for this soup.
- Vegetable broth
- Black pepper – Be sure to use freshly-ground black pepper.
- Celery seed
- Dry mustard
- Non-dairy milk – You can use whatever type of vegan milk you prefer, just make sure that it’s unseasoned and unsweetened.
- Lemon juice – Make sure you use fresh lemon juice.
- Nutritional yeast
How to Make Creamy Vegan Instant Pot Potato Soup
Here’s how to make this quick and cozy soup.
- Prep. Turn your Instant Pot on to the sauté setting.
- Cook the onions. Add the oil and the onions to the Instant Pot, and cook for 7 minutes, while occasionally stirring, then turn off the sauté setting.
- Add most of the other ingredients. Place the vegetable broth, potatoes, carrots, garlic, celery seed, paprika, dry mustard, thyme, salt, and pepper in the Instant Pot.
- Cook. Place the lid on the Instant Pot, and set the vent to seal, then cook on high pressure for 10 minutes. When the 10 minutes are up, quick release the pressure.
- Blend. Take the lid off the Instant Pot, and use an immersion blender to puree the potatoes. If you don’t have an immersion blender, you can transfer the soup to a standard blender. If you want soup that’s chunkier, don’t blend all of the potatoes.
- Finish the soup. Add the dairy-free milk, lemon juice, and nutritional yeast to the soup. Stir to combine, then season with salt and pepper.
- Serve. Set the Instant Pot to the keep warm setting, and serve the soup.
Tips for Success
Here are some things you can do to ensure that you get the most out of this soup every time you make it.
- Use homemade broth. One of the best ways to increase the flavor in this soup is to make your own vegetable broth. Store-bought broth will make for a delicious soup, but nothing beats homemade stock. I recommend using my vegetable broth recipe that uses veggie scraps.
- Add fun toppings. I love to put fun toppings on my soups. It’s a great way to take them to the next level, while also offering some customization. My favorite toppings for this soup are shredded vegan cheese, vegan sour cream, vegan bacon bits, chives, and green onions. But you can add whatever you’d like!
- Make it extra creamy. This vegan Instant Pot potato soup is already creamy, but you can make it even creamier by substituting ½ cup of the non-dairy milk with vegan sour cream.
This soup is very comforting, and I think it goes well with some hearty vegetables, or some good bread. Here are some of my favorite things to serve alongside this potato soup.
- Garlic and rosemary focaccia bread
- Vegan garlic parmesan dinner rolls
- Roasted garlic bread
- Maple roasted Brussels sprouts with apples and pecans
- Balsamic roasted vegetables
How to Store Instant Pot Potato Soup
You can store this soup in the fridge in an airtight container for up to 5 days. Reheat over medium heat on the stove for 5 minutes, or in 30-second intervals in the microwave on 80% power.
Can I Freeze This Recipe?
This is a great recipe to freeze for an easy meal down the road. It will last for 3 months in the freezer if stored in an airtight container. Defrost or thaw entirely before reheating.
More Vegan Soups to Make
Hopefully you enjoyed this creamy vegan Instant Pot potato soup. If so, then be sure to try some of my other favorite vegan soup recipes.
- White bean and kale soup
- Creamy vegan mushroom wild rice soup
- Easy lentil soup
- Tuscan white bean soup
- Vegan coconut curry lentil soup
Enjoy friends! If you make this creamy vegan Instant Pot potato soup, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Creamy Vegan Instant Pot Potato Soup
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, cut into slices
- 3 pounds potatoes, peeled and cut into chunks (use a mixture of yellow and red potatoes)
- 3 cups vegetable broth
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon celery seed
- ½ teaspoon paprika
- ½ teaspoon dry mustard
- pinch of thyme
- 1 ½ cups non-dairy milk
- 1 tablespoon lemon juice
- ¼ cup nutritional yeast
- Set the instant pot to saute.
- Add the oil and onions to the pot. Cook for 7 minutes, stirring occasionally.
- Cancel the saute setting.
- Add the carrots, potatoes, vegetable broth, garlic, salt, pepper, celery seed, paprika, dry mustard and thyme to the instant pot.
- Place the lid on and set the vent to seal.
- Cook on high pressure for 10 minutes. Quick release the pressure when cooking is finished.
- Open the lid. Using an immersion blender, puree the potatoes. If you like chunks of potato in the soup, only puree half of the potatoes.
- Add the milk, lemon juice and nutritional yeast to the potatoes. Stir well.
- Add salt & pepper to taste.
- Serve immediately or keep warm in the instant pot with the Keep Warm setting.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Hi dear Jessica… this looks wonderful… will be making it over the next few days… sounds yummy!
Thank you for all of your cruetly-free delicious recipes!
This is so yummy! I just used Yukon Gold potatoes because they are my favorite for soup. It turned out great.