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Instant Pot Vegan Potato Soup

Instant Pot Vegan Potato Soup | The Foodie Eats

Instant Pot Vegan Potato Soup

I’m not exactly sure how this happened. But somehow and some way, this Instant Pot vegan potato soup has a “meaty” flavor. Now, that is not the point – to have food taste like meat. But when eating a strict plant-based diet, I’ll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.

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Instant Pot Vegan Potato Soup | The Foodie Eats

5.0 from 2 reviews
Instant Pot Vegan Potato Soup
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Ingredients
  • 2 Tbsp. olive oil
  • 1 medium yellow onion - diced
  • 2 stalks celery - diced
  • 2 medium carrots - peeled, diced
  • 1 bay leaf
  • 2 Tbsp. garlic - minced
  • 2 Tbsp. white wine vinegar
  • 4 cups vegetable stock
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 3 lbs. potatoes (red or gold) - skin-on, roughly chopped
Instructions
  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, and celery, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf ­ cook for 2 minutes, until vinegar has evaporated.
  3. Add vegetable stock, salt, pepper, and potatoes, then mix well. Then switch Instant Pot to manual setting for 7 minutes.
  4. Once time is complete quick-­release pressure then remove lid.
  5. Remove bay leaf and mash well with a potato masher. (I don't recommend using any kind of blender because the soup will become super starchy.)
  6. Ladle into a bowl and top with caramelized onions and/or fresh green onions.
  7. Serve and enjoy!


Instant Pot Vegan Potato Soup | The Foodie Eats

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6 Comments

  • Reply
    Joni
    September 14, 2017 at 7:47 am

    I made this soup for my family last night, and it was delicious! We went vegan 5 weeks ago, and I am building my repertoire of recipes that are well received by the whole family. My teenage son asked if we could have this again, so you know it was a hit! To bump up the protein, I added 2 cups of cooked great northern beans. They just disappear into the soup. My son runs cross country and burns a ton of calories, so I was just trying to sneak in a little extra fuel for him. We’ll be having this again soon!

    • Reply
      Chef Gary
      September 14, 2017 at 8:27 am

      😀 So glad you liked it!

  • Reply
    Jane
    September 20, 2017 at 6:56 pm

    A full tablespoon of salt seemed a lot to me so I did less. The soup was delicious! Great tasting and easy recipe. Thanks.

    • Reply
      Chef Gary
      September 21, 2017 at 12:36 pm

      When you account for 3 pounds of potatoes and all the other veggies, 1 Tbsp really isn’t that much. So glad you liked it though! And thanks for your feedback.

  • Reply
    Bekah
    September 24, 2017 at 5:33 pm

    Could you do the Sautee part earlier in the day and then pour the rest in and set the timer for dinner time?

    • Reply
      Chef Gary
      October 3, 2017 at 9:24 am

      I don’t see why you couldn’t do that. I might be just a little concerned about it sitting at room temperature for an extended period of time though. Bad bacteria love to grow in lukewarm food.

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