Instant Pot Vegan Potato Soup

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.

 

More Instant Pot Vegan Soup Recipes:

 

The Process

diced onions, carrots, and celery

Using sauté setting – Add oil, onions, carrots, and celery. Cook for about 5 minutes (until onions are translucent and carrots begin to soften).

 

diced onions, carrots, celery, garlic, and bay leaf sautéing in oil

Add vinegar, garlic, and bay leaf ­ and continue cooking for 2 minutes, until vinegar has evaporated.

 

chopped gold potatoes

Add potatoes…

 

chopped gold potatoes topped with salt and pepper

…salt and pepper…

 

chopped gold potatoes in vegetable broth

…and vegetable broth, then mix well. Lock lid and cook for 7 minutes at high pressure.

 

cooked potatoes in vegetable broth

Once time is complete, quick-release pressure then remove lid.

 

cooked potatoes in vegetable broth with potato masher

Remove bay leaf and mash well with a potato masher.

 

cooked potato soup with potato masher

(I don’t recommend using any kind of blender because the soup will become super starchy.)

And this is the AMAZING Result…

Instant Pot Vegan Potato Soup | The Foodie Eats

 

And as Always… Please Pin & Share the Love!

Instant Pot Vegan Potato Soup | The Foodie Eats

 

★ Did you make this Instant Pot Vegan Potato Soup?

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Instant Pot Vegan Potato Soup

Vegan potato soup with a "meaty" flavor!
5 from 15 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 237kcal
Author: The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1 cup yellow onions diced
  • 1/2 cup celery diced
  • 2/3 cup carrots peeled, diced
  • 1 bay leaf
  • 2 Tbsp. garlic minced
  • 2 Tbsp. white wine vinegar
  • 4 cups vegetable stock
  • 1 1/2 tsp. sea salt
  • 1/2 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.

Nutrition

Calories: 237kcal | Carbohydrates: 44g | Protein: 5g | Fat: 5g | Sodium: 845mg | Potassium: 1158mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2765IU | Vitamin C: 24.1mg | Calcium: 48mg | Iron: 1.9mg
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28 Comments

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

    5 stars
    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

    5 stars
    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.

  • Reply
    Michelle
    October 23, 2017 at 7:24 am

    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.

    • Reply
      Chef Gary
      November 1, 2017 at 1:39 pm

      Hmmm.. That’s interesting. Please let me know what you find out.

  • Reply
    Amanda
    November 9, 2017 at 6:38 pm

    5 stars
    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!!

  • Reply
    Marsha
    January 9, 2018 at 7:02 pm

    5 stars
    Wow. Great flavor, it’s a hit here.

    • Reply
      Chef Gary
      January 9, 2018 at 7:29 pm

      Awesome! So glad you liked it 🙂

  • Reply
    Katie
    January 27, 2018 at 5:54 pm

    5 stars
    Love how flavorful and filling this soup is!

  • Reply
    Richard
    March 1, 2018 at 5:22 pm

    5 stars
    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….

    • Reply
      Chef Gary
      March 6, 2018 at 10:17 am

      Thanks for giving this recipe a try and sharing your review! And I’m really glad you guys enjoyed it so much.

  • Reply
    Nancy Paris
    March 2, 2018 at 2:37 pm

    5 stars
    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.

    • Reply
      Chef Gary
      March 6, 2018 at 10:18 am

      Wow, what a great thing to say! I’m really glad you it enjoyed it so much.

  • Reply
    Liz
    March 11, 2018 at 3:45 pm

    5 stars
    Made this soup and we loved it. Tasty and filling.

  • Reply
    elizabeth
    May 1, 2018 at 2:35 pm

    I made a mistake and just threw all the ingredients in without sauteing. I hope its still good.

    • Reply
      Chef Gary
      May 2, 2018 at 11:33 am

      Well… How did it go?

  • Reply
    Michele Gallant
    October 7, 2018 at 2:44 am

    5 stars
    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!

  • Reply
    Kate
    December 23, 2018 at 7:53 pm

    5 stars
    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 🙂

  • Reply
    Cheryl
    January 10, 2019 at 9:06 am

    5 stars
    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.

  • Reply
    Bridget
    January 26, 2019 at 6:30 pm

    5 stars
    So easy and yummy

  • Reply
    Pam
    January 27, 2019 at 7:48 pm

    5 stars
    This is a keeper recipe! My son and I loved it! So very yummy! Thank you!

    • Reply
      Gary
      January 27, 2019 at 10:23 pm

      You’re welcome. Glad you enjoyed it!

  • Reply
    Lauren
    January 28, 2019 at 7:04 pm

    5 stars
    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.

  • Reply
    Maria O
    February 19, 2019 at 9:29 pm

    5 stars
    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.

    • Reply
      Gary
      February 19, 2019 at 9:50 pm

      Glad you enjoyed it!

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