Creamy Vegan Instant Pot Potato Soup
This hearty and comforting vegan Instant Pot potato soup recipe is perfect for winter. It's rich, creamy, cozy, and very easy to make.
Ingredients
- 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
Instructions
- 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.
Notes
Store in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat over medium heat on the stove for 5 minutes, or in the microwave on 80% power in 30-second increments.
Nutrition
Calories: 279kcal | Carbohydrates: 49g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 917mg | Potassium: 1199mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4135IU | Vitamin C: 54mg | Calcium: 129mg | Iron: 2mg