Instant Pot Vegan Potato Soup
Vegan potato soup with a "meaty" flavor!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 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
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.
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