Instant Pot Vegan Potato Soup

Vegan potato soup with a "meaty" flavor!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 237 kcal
Author The Foodie Eats


  • 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


  1. Using sauté setting – 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 ­ and continue cooking for 2 minutes, until vinegar has evaporated.

  3. Add vegetable stock, salt, pepper, and potatoes, then mix well. Lock lid and cook for 7 minutes at high pressure.

  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.
Nutrition Facts
Instant Pot Vegan Potato Soup
Amount Per Serving
Calories 237 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 845mg 35%
Potassium 1158mg 33%
Total Carbohydrates 44g 15%
Dietary Fiber 5g 20%
Sugars 6g
Protein 5g 10%
Vitamin A 55.3%
Vitamin C 29.2%
Calcium 4.8%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.