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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 237kcal
Author Gary White


  • 2 Tbsp. olive oil
  • 1 cup yellow onions diced
  • ½ cup celery diced
  • 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


  • 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