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?
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📖 Recipe
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.
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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
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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!
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!
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!
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!
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!
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!
Joel
Wow, this soup is amazing. Going to add Kale and peas next time.
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.
Lu
Approved by a heavy omni and a vegan!
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!
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.
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 🙂
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.
MC
We followed the recipe exactly. Delicious! This will definitely be on the menu many times at our house. So simple and easy.
Sherri
Made w water instead of broth because I didn’t have that.. still was awesome!
Liz Henderson
So easy and so good even my non-vegan husband said "we need to add that to your recipe book." win -win
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!