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.
More Instant Pot Vegan Soup Recipes
- Instant Pot Lentil Soup with Curry and Potatoes
- Instant Pot White Bean Soup
- Instant Pot Pumpkin Soup
How to Make Instant Pot Vegan Potato Soup
And this is the AMAZING Result…
★ Did you make this Instant Pot Vegan Potato Soup?
Please give it a star rating below! ★
Instant Pot Vegan Potato Soup
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.
Print
Pin
Rate
Servings: 8 cups
Calories: 178kcal
Ingredients
- 2 Tbsp. olive oil
- 1 cup yellow onions diced
- ½ cup celery diced
- ⅔ cup carrots peeled, diced
- 1 bay leaf
- 2 Tbsp. garlic minced
- 2 Tbsp. white wine vinegar
- 4 cups vegetable stock
- 1 ½ tsp. sea salt
- ½ tsp. black pepper
- 3 lbs. red or gold potatoes skin-on, roughly chopped
Instructions
- Using sauté setting – Add oil, onions, carrots, and celery. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).
- Add vinegar, garlic, and bay leaf and continue cooking for 2 minutes, until vinegar has evaporated.
- Add vegetable stock, salt, pepper, and potatoes, then mix well. Lock lid and cook for 7 minutes at high pressure.
- Once time is complete, quick-release pressure then remove lid.
- 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.)
- Ladle into a bowl and top with caramelized onions and/or fresh green onions.
Video
Nutrition
Calories: 178kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 634mg | Potassium: 874mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2076IU | Vitamin C: 18mg | Calcium: 36mg | Iron: 1mg
Tried this Recipe? Tag us Today!Mention @thefoodieeats or tag #TheFoodieEats!
THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.
Joni
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!
Chef Gary
? So glad you liked it!
Jane
A full tablespoon of salt seemed a lot to me so I did less. The soup was delicious! Great tasting and easy recipe. Thanks.
Chef Gary
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.
Heather
Delicious! I have a happy lunch for the upcoming week! I added some red pepper flakes, because I kind of always add red pepper flakes! I omitted the salt entirely, figuring I could add as needed to individual servings. I had a sample size fresh from the Instapot with some nutritional yeast added and did not need to add salt. Great recipe!
Bekah
Could you do the Sautee part earlier in the day and then pour the rest in and set the timer for dinner time?
Chef Gary
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.
Michelle
I am newer to the Instant Pot. I made this last night and although the taste was good, the end result was more like mashed potatoes than a soup. The only thing that comes to mind is that I am at 5000' elevation which probably affects evaporation...going to research this.
Chef Gary
Hmmm.. That's interesting. Please let me know what you find out.
Amanda
I made this tonight and it was super flavorful! So easy and filling. I didn't mash the potatoes - just left them in pieces and let them kind of fall apart. This will for sure be on rotation in our house - thank you!!
Marsha
Wow. Great flavor, it's a hit here.
Chef Gary
Awesome! So glad you liked it 🙂
Katie
Love how flavorful and filling this soup is!
Richard
Whoa!! This soup is outstanding!! My wife was needing some comfort food so when i found the recipe i went with it. The wife is a tiny little lady but is enjoying her third bowl....thanks for sharing....
Chef Gary
Thanks for giving this recipe a try and sharing your review! And I'm really glad you guys enjoyed it so much.
Nancy Paris
This was amazing. Best soup I ever ate. It was hard to believe it had such full flavor without meat. The texture was just right.
Thanks for sharing.
Chef Gary
Wow, what a great thing to say! I'm really glad you it enjoyed it so much.
Liz
Made this soup and we loved it. Tasty and filling.
elizabeth
I made a mistake and just threw all the ingredients in without sauteing. I hope its still good.
Chef Gary
Well... How did it go?
Michele Gallant
Although I haven't had time to make this soup I can see from the ingredients and preparation that it will be superb! I just found your website and am so happy I did! You are now marked as one of my favorites! I will definitely be trying this and many more of your delicious looking recipes!
Kate
Delicious! I made this tonight and hubby went back for three helpings! I am definitely not a chef but every recipe that I have tried from your website has worked for me, no mean feat!
Thank you 🙂
Cheryl
The recipe is great! I made a few modifications. I love how using a potato masher creates a soup with some texture. I added 1/4 c nutritional yeast, and about 1/2 tsp liquid smoke. I took this recipe to a potluck and people raved about it! In the future, I will add 1 tsp salt at a time and taste before adding any more. High blood pressure is in the family, and the salt amount is too high for my DH. I would also do the same with the pepper.
Bridget
So easy and yummy
Pam
This is a keeper recipe! My son and I loved it! So very yummy! Thank you!
Gary
You're welcome. Glad you enjoyed it!
Lauren
Slow clap good sir. I'm not a full time vegan but I am trying to eat a healthier, more sustainable diet when I can, and this was FANTASTIC. I added nutrional yeast before pressure cooking for the familiar cheese flavor but kept everything else the same. I used red potatoes with the skin on, and after mashing, the skin fell off into nice bacon-esque clumps-that was a fun surprise! I think I overpoured the vinegar but otherwise this was a slam dunk.
Maria O
Made this for dinner tonight. Delicious. I added kale when it was done and waited a couple minutes to eat. So good and super early.
Gary
Glad you enjoyed it!
Kathleen Dallmann
Great recipe!!! Luckily, I had all the ingredients at home ready to go. Thanks for the share, how do I get to your other recipes? Do you have more vegan instant recipes??
Kimerly
I just made this for my vegan husband. I used russet potatoes , rice wine vinegar and once it was done I added a can of coconut milk then topped the bowl with nutritional yeast! So good!
Gary White
That's a great conversion! I never would have though of coconut milk. Glad you liked the method!
Danielle
Wow, this soup is outstanding! I made it to send with a friend's daughter when she goes back to college. I want to keep it for myself! I made a big pot of Instant Pot vegetable broth so used that in this soup. I will make this again and again, even though we aren't vegan!
Gary White
So glad you enjoyed it!
Liz Henderson
So easy and so good even my non-vegan husband said "we need to add that to your recipe book." win -win
Sherri
Made w water instead of broth because I didn’t have that.. still was awesome!
MC
We followed the recipe exactly. Delicious! This will definitely be on the menu many times at our house. So simple and easy.
Stephenie
Freakin awesome! You’re so right, it has a meat flavor. It tastes exactly like pot roast vegetables. I water sautéed the vegetables because I’m on weight watchers. For anyone else stuck on this miserable plan, it’s 5 points per serving if you omit the oil.
Kasey
First time finally using my instant pot and I made this recipe after I had mashed the potatoes it ended up looking more like potatoes I guess it absorbed the broth so I added more and it's more of a soupy consistency now very good 🙂
liane
I loved this soup! I added some frozen peas and pinto beans at the end to make it a bit heartier. I had to sub red wine vinegar for the white but it still had such rich flavor. I also added chopped parsley on top (along with the green onions). Will make again but maybe double the recipe to create a freezer meal out of it.
Karen W
My husband and adult son LOVED this soup and rushed back for seconds! Great way to use the last of the potatoes I just harvested from our garden. I'll admit, though some in our family are avoiding dairy, we aren't vegan, so I did add about a cup of cooked crispy bacon, along with a few dashes of Worcestershire sauce, and about a half cup of white wine. After removing the lid, I stirred in about two cups of chopped kale, freshly harvested from the garden, which was a delicious addition. When dishing up the soup, we topped with green onions, yogurt or sour cream, and some dashes of our favorite hot sauce. Fresh baked crunchy sourdough on the side was the final winning touch! Thanks a bunch! We'll be making this again soon!
Lu
Approved by a heavy omni and a vegan!
Jacquelyn
What tweek should I make if I don't have veggie broth and just use water?
Gary White
Yes, you can use water, but I might add some more seasonings like onion powder and/or garlic powder.
Joel
Wow, this soup is amazing. Going to add Kale and peas next time.
Sarah
I’m making this for the second time. It’s a really versatile soup to which you can add tons of different ingredients to change up the flavors. I had a lot of fun making it the first time—this recipe makes a sizable batch for just one person, it’s simple & inexpensive. I had frozen leftovers for a few days, & I’m going to make a bigger batch this time bc 1) it’s delicious & 2) I’m fairly kitchen-lazy atm; it’s nice to have it stored & ready to thaw. (I add lentils & quinoa, as well as some liquid smoke & wilted spinach) It’s good stuff!
Angie Reagan
Thanks chef Gary! I made a big batch to last me longer. Hardy and yummy. Used the immersion blender for a few minutes then added some green peas. Perfect meal!
Rosa Delgado
Super yummy! I changed it up a bit because I didn’t have the white wine vinegar. I added oregano, cumin
turmeric, nutritional yeast and vegan cheese. Once I served it, I added chopped kale and pepita seeds to the bowl and served it with avocado toast. Totally delicious!
Christy Richardson
This turned out amazing. Ive been craving an easy potato soup but since going vegan over a year ago the simple potato soup mix i used to use is a no-go. This recipe was nearly as easy as a mix. The ingrediants were simple and whole food which made it so much better then a mix. My soup came out a bit like mashed potatoes too. Maybe it has to do with age of the potatoes or water content? But anyway I knew it was still a great soup so I saved it by throwing in a can of coconut milk and it is perfect! I love the comment about adding some white beans to boost the protein. I am going to try that next time!
AJ
Glad I found this! Made it tonight for the family. I timesed it by 1 1/2 to make a large batch in my large IP. Didn’t have celery, or broth, so used water and added some thyme and rosemary. Everyone loved it!
Jamie
Wow, what a wonderful, nourishing soup! I added some nutritional yeast, hot pepper flakes, and a splash of liquid smoke. It came out beautifully. Thank you so much for this terrific recipe!