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.

Course Soup

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings cups

Calories 178kcal

Author Gary White

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