Easy Instant Pot Vegetarian Potato Soup Recipe
Whip up this simple vegetarian potato soup recipe that's both hearty and bursting with umami flavor. This easy vegan potato soup is made in the instant pot and takes just 25 minutes to make. Plus, it's budget-friendly, healthy, and so simple to make that it's guaranteed to become your favorite soup.
Servings 6 servings
Calories 224kcal
Equipment
Ingredients
- 4 Tbsp vegan butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds potatoes, chopped 1" cubes
- 4 cups vegetable broth
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1/2 tsp black pepper
Slurry
- 1 1/2 cups non-dairy milk, unsweetened
- 3 Tbsp flour
Instructions
- Saute– Turn on the instant pot to saute mode. Add the vegan butter and chopped onion into the instant pot, and saute for 3-4 minutes or until the onion is tender. Next, add in the minced garlic and cook for 1 minute longer.
- Cook soup– Add the cubed potatoes, broth, garlic powder, onion powder, and pepper to the instant pot, close the lid, and pressure cook for 8 minutes, then quickly release the pressure.
- Slurry– In a small bowl, stir the non-dairy milk together with the flour making sure to eliminate all lumps.
- Combine– Once the steam has been released, open the lid and mash the potatoes using an immersion blender or potato masher to create a creamy texture or chunky potato soup, whichever you prefer. Next, add in the slurry mixture and if desired, vegan cheese and mix until combined.
- Saute– Turn the instant pot back to the saute setting and saute for about 2-3 minutes or until the soup begins to bubble and thicken. Serve and enjoy!
Notes
Nutrition
Serving: 1serving | Calories: 224kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Sodium: 207mg | Fiber: 4g