instant pot vegan potato soup

Author of this recipe: Rudy Tourtillott

"Whip up creamy vegan potato soup in your Instant Pot! Quick, easy, and packed with flavor—perfect for cozy, plant-based meals. 🥔🌱 #VeganSoup"

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Ingredients

• Here’s a list of all the ingredients for an **Instant Pot Vegan Potato Soup**, formatted with SEO-friendly keywords to help your recipe rank better:
• - **2 lbs potatoes** (Yukon Gold or Russet, peeled and diced)
• - **1 medium onion** (diced, for flavor base)
• - **3 cloves garlic** (minced, for aromatic depth)
• - **2 medium carrots** (peeled and diced, for sweetness and texture)
• - **2 celery stalks** (diced, for savory flavor)
• - **4 cups vegetable broth** (low-sodium, for a healthy base)
• - **1 cup unsweetened almond milk** (or any plant-based milk, for creaminess)
• - **1 cup canned coconut milk** (full-fat, for richness)
• - **1 tsp smoked paprika** (for a smoky flavor)
• - **1 tsp dried thyme** (for earthy notes)
• - **1 tsp dried rosemary** (optional, for herbal aroma)
• - **1/2 tsp turmeric** (for color and anti-inflammatory benefits)
• - **1/2 tsp black pepper** (freshly ground, for seasoning)
• - **1 tsp sea salt** (adjust to taste)
• - **2 tbsp olive oil** (or avocado oil, for sautéing)
• - **1/4 cup nutritional yeast** (for a cheesy, umami flavor)
• - **1 cup frozen peas** (optional, for added texture and nutrients)
• - **Fresh parsley or chives** (for garnish, optional)
• This **vegan potato soup** is **gluten-free**, **dairy-free**, and perfect for a **quick and healthy meal** in your **Instant Pot**. Enjoy a **creamy, comforting soup** packed with **plant-based ingredients**!

Steps

1. # How to Make Instant Pot Vegan Potato Soup: A Step-by-Step Guide
3. Craving a creamy, comforting bowl of vegan potato soup? This Instant Pot vegan potato soup recipe is quick, easy, and packed with flavor. Perfect for busy weeknights or cozy weekends, this dairy-free soup is rich, hearty, and made with simple, wholesome ingredients. Follow these detailed steps to create a delicious plant-based meal in no time!
5. ---
7. ## **Ingredients for Instant Pot Vegan Potato Soup**
8. - 4 medium russet potatoes (peeled and diced)
9. - 1 medium onion (chopped)
10. - 3 cloves garlic (minced)
11. - 2 medium carrots (peeled and diced)
12. - 2 celery stalks (chopped)
13. - 4 cups vegetable broth (low-sodium preferred)
14. - 1 cup unsweetened almond milk (or any plant-based milk)
15. - 1 tsp smoked paprika
16. - 1 tsp dried thyme
17. - 1 tsp salt (adjust to taste)
18. - ½ tsp black pepper
19. - 2 tbsp olive oil (or avocado oil)
20. - Optional toppings: fresh parsley, vegan cheese, or croutons
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24. ## **Step-by-Step Instructions**
26. ### **Step 1: Prep the Ingredients**
27. 1. Peel and dice the potatoes into 1-inch cubes.
28. 2. Chop the onion, carrots, and celery into small, uniform pieces.
29. 3. Mince the garlic cloves.
31. ### **Step 2: Sauté the Vegetables**
32. 1. Set your Instant Pot to the "Sauté" function and add the olive oil.
33. 2. Once the oil is hot, add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until softened.
34. 3. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
36. ### **Step 3: Add Potatoes and Seasonings**
37. 1. Add the diced potatoes to the Instant Pot.
38. 2. Sprinkle in the smoked paprika, dried thyme, salt, and black pepper. Stir well to coat the vegetables evenly.
40. ### **Step 4: Pour in the Broth**
41. 1. Add the vegetable broth to the pot, ensuring all ingredients are submerged.
42. 2. Give everything a gentle stir to combine.
44. ### **Step 5: Pressure Cook the Soup**
45. 1. Secure the Instant Pot lid and set the valve to the "Sealing" position.
46. 2. Select the "Manual" or "Pressure Cook" function and set the timer for 8 minutes on high pressure.
47. 3. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
49. ### **Step 6: Blend and Creamify**
50. 1. Open the lid and use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture.
51. 2. Stir in the unsweetened almond milk to create a creamy consistency.
53. ### **Step 7: Serve and Garnish**
54. 1. Ladle the soup into bowls and garnish with fresh parsley, vegan cheese, or croutons if desired.
55. 2. Serve warm with crusty bread or a side salad for a complete meal.
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59. ## **Tips for the Best Vegan Potato Soup**
60. - **Storage:** Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
61. - **Customization:** Add spinach, kale, or vegan bacon bits for extra flavor and nutrition.
62. - **Creaminess:** For a thicker soup, blend more of the potatoes. For a thinner consistency, add more vegetable broth.
64. ---
66. This Instant Pot vegan potato soup is a crowd-pleaser that’s both nutritious and satisfying. With minimal prep and maximum flavor, it’s the ultimate comfort food for vegans and non-vegans alike. Try this recipe today and enjoy a bowl of creamy, plant-based goodness!
68. **Keywords:** Instant Pot vegan potato soup, dairy-free potato soup, vegan comfort food, easy vegan soup, plant-based soup recipe, creamy vegan soup, healthy vegan recipes.

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