Hearty & Creamy Vegan Instant Pot Potato Soup: Your Ultimate Quick Winter Comfort Food
Embrace the cozy warmth of winter with this incredibly rich, hearty, and flavor-packed vegan Instant Pot potato soup. Designed for ultimate comfort and convenience, this recipe delivers a luxuriously creamy texture thanks to plant-based milk and nutritional yeast, all while coming together in under 45 minutes. Forget spending hours over a hot stove; your Instant Pot is about to become your best friend for creating a soup that tastes like it’s been simmering all day long.
When the cold winds blow and the days shorten, there’s nothing quite as satisfying as a steaming bowl of homemade soup or stew. This vegan Instant Pot potato soup is precisely that comforting embrace in a bowl. Potatoes, a humble yet incredibly versatile and hearty ingredient, form the backbone of this rich soup, creating a truly satisfying and grounding meal. The secret to its velvety smooth consistency and deep, savory flavor lies in the combination of unsweetened non-dairy milk and nutritional yeast, which imparts a subtle, cheesy umami without any dairy. A carefully selected blend of warming herbs and spices elevates this dish, making it a true celebration of winter flavors.
My love for making soups in the Instant Pot runs deep. This miraculous kitchen appliance allows you to infuse an incredible depth of flavor into your dishes in a fraction of the time compared to traditional stovetop methods. This particular vegan potato soup has become a cherished winter weekday staple in my home, primarily because it’s so quick to prepare – less than 45 minutes from start to finish. Yet, every spoonful tastes like it has been lovingly slow-cooked all day, developing complex aromas and textures that truly nourish the soul.
Essential Ingredients for Your Creamy Vegan Potato Soup
Crafting this deliciously creamy and hearty vegan potato soup requires a selection of fresh, wholesome ingredients. Below is a detailed list; remember to check the comprehensive recipe card at the bottom of this article for precise measurements and quantities.
- Olive Oil: The foundation for sautéing our aromatics, adding a subtle richness.
- Onion: Yellow onions are my preferred choice for their balanced sweetness and pungency when cooked down, but red or white onions will also contribute a lovely flavor. Dicing them finely ensures they melt into the soup seamlessly.
- Carrots: Sliced carrots add a touch of natural sweetness, vibrant color, and essential nutrients, complementing the potatoes beautifully.
- Potatoes: For the best texture and flavor profile, a combination of yellow (like Yukon Gold) and red potatoes is highly recommended. Yellow potatoes become incredibly creamy when blended, while red potatoes hold a bit more structure, adding delightful textural contrast if you choose a chunkier soup. Ensure they are peeled and cut into uniform chunks for even cooking.
- Vegetable Broth: This forms the flavorful liquid base of our soup. Using a high-quality, low-sodium vegetable broth is key. For an even more profound flavor, consider making your own homemade broth.
- Garlic: Freshly minced garlic is indispensable, infusing the soup with its aromatic and pungent notes that deepen as it cooks.
- Salt & Black Pepper: Essential seasonings. Always use freshly-ground black pepper for the most vibrant flavor. These are adjusted to taste at the end, but a good starting point is crucial.
- Celery Seed: A secret weapon! Celery seed provides a unique, earthy, and slightly bitter note that enhances the overall savory depth of the soup, mimicking the flavor profile often found in traditional comfort foods.
- Paprika: Sweet paprika adds a warm, subtly smoky flavor and a beautiful reddish hue, contributing to the “wintry” feel.
- Dry Mustard: This spice adds a sharp, pungent kick that brightens the other flavors and prevents the soup from tasting flat, a common trick in many classic creamy soup recipes.
- Thyme: A pinch of dried thyme brings classic herbaceous, earthy notes that pair perfectly with potatoes and other root vegetables, evoking traditional winter stews.
- Non-Dairy Milk: The key to our creamy texture! You can use any unseasoned and unsweetened vegan milk you prefer, such as almond, soy, oat, or cashew milk. Oat milk often provides the richest, most neutral creaminess. Ensure it’s plain, not vanilla or sweetened.
- Lemon Juice: Freshly squeezed lemon juice is crucial. Added at the end, it brightens all the flavors, cutting through the richness and adding a necessary zesty finish.
- Nutritional Yeast: This is a superstar ingredient in vegan cooking! It provides a cheesy, umami flavor that is characteristic of many comfort foods, along with a boost of B vitamins. It’s essential for achieving that dairy-free “creamy” and savory depth.
How to Make Creamy Vegan Instant Pot Potato Soup: Step-by-Step Guide
Get ready to whip up this quick, cozy, and incredibly satisfying vegan potato soup. Follow these simple steps for a perfect bowl every time.
- Prep Your Instant Pot: Begin by setting your Instant Pot to the “Sauté” function. Allow it to heat up for a minute or two.
- Sauté the Onions: Add the olive oil to the hot Instant Pot. Once shimmering, add the diced onions and cook for approximately 7 minutes, stirring occasionally. You want them to become translucent and fragrant, softening beautifully to form a flavorful base. Once softened, turn off the sauté setting.
- Layer in the Main Ingredients: Carefully add the vegetable broth, prepped potatoes, sliced carrots, minced garlic, celery seed, paprika, dry mustard, thyme, salt, and black pepper into the Instant Pot. Ensure all ingredients are nestled in, but avoid stirring too much at this stage to prevent the potatoes from sticking to the bottom and causing a “burn” notice.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, making sure the sealing ring is properly in place. Rotate the vent to the “Sealing” position. Select the “Pressure Cook” (or “Manual”) setting and set the cooking time for 10 minutes on high pressure. Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the vent to the “Venting” position. Stand back to avoid the steam.
- Blend for Creaminess: Once the pressure has fully released and the float valve has dropped, open the lid. The potatoes and carrots should be wonderfully tender. Now, it’s time to create that signature creamy texture. Using an immersion blender directly in the pot, carefully purée the potatoes until smooth. If you don’t have an immersion blender, you can carefully transfer batches of the soup to a standard blender, blending until smooth (be cautious when blending hot liquids – only fill the blender halfway and remove the center cap of the lid, covering with a towel to allow steam to escape). For those who enjoy a soup with a bit more bite and texture, simply purée about two-thirds of the potatoes, leaving some chunks intact.
- Final Touches and Seasoning: With your desired texture achieved, add the non-dairy milk, fresh lemon juice, and nutritional yeast to the soup. Stir everything thoroughly to combine. Taste and adjust the seasoning as needed, adding more salt or pepper if desired. The lemon juice is crucial here; it brightens the entire soup, preventing it from tasting heavy.
- Serve and Enjoy: Your delightful vegan Instant Pot potato soup is ready! You can serve it immediately, or set your Instant Pot to the “Keep Warm” setting to maintain its perfect temperature until you’re ready to gather around the table.
Tips for Success: Elevate Your Vegan Potato Soup
To ensure your vegan Instant Pot potato soup reaches its full potential every single time, consider these invaluable tips and tricks:
- Craft Your Own Broth: While store-bought vegetable broth is perfectly acceptable and will yield a delicious soup, creating your own homemade vegetable broth truly takes the flavor to an unparalleled level. Homemade stock offers a richer, deeper, and more nuanced flavor profile that is hard to beat. I highly recommend trying a recipe that utilizes vegetable scraps – it’s an excellent way to reduce food waste and enhance your cooking.
- Embrace Creative Toppings: Think of your soup as a blank canvas! Toppings are not just for garnish; they’re an opportunity to add extra layers of flavor, texture, and visual appeal, allowing for wonderful customization. My personal favorites for this creamy potato soup include shredded vegan cheese (which melts beautifully into the hot soup), a dollop of cooling vegan sour cream, savory vegan bacon bits for a smoky crunch, and freshly chopped chives or vibrant green onions for a fresh, oniony kick. Don’t be afraid to experiment with other additions like a sprinkle of red pepper flakes for heat, croutons for crunch, or even a drizzle of chili oil.
- Amp Up the Creaminess: This soup is already wonderfully creamy, but if you’re seeking an even more decadent, ultra-rich consistency, here’s a simple trick: substitute ½ cup of the non-dairy milk with an equal amount of full-fat vegan sour cream or a rich cashew cream. This addition will add extra body and a tangier depth that is absolutely divine.
- Choose the Right Potatoes: While a mix of yellow and red potatoes is suggested for balanced texture, different potato types offer varying results. Russet potatoes are very starchy and will create an incredibly thick, smooth soup when blended. Yukon Golds offer a buttery flavor and creamy texture. Avoid waxy potatoes if you want a fully smooth consistency, as they tend to remain a bit firmer.
- Taste and Adjust: Seasoning is personal. Always taste your soup before serving and adjust salt, pepper, and lemon juice as needed. Sometimes, a tiny bit more salt can make all the other flavors sing.
- Don’t Overfill the Instant Pot: Always adhere to the maximum fill line on your Instant Pot to ensure safe and efficient pressure cooking. Soups can expand, and overfilling can lead to issues.
Serving Suggestions: What Pairs Best?
This comforting vegan potato soup is a meal in itself, but it truly shines when paired with complementary sides. The rich and creamy texture of the soup makes it an ideal companion for hearty vegetables or a crusty piece of bread perfect for dipping. Here are some of my top recommendations to serve alongside your Instant Pot potato soup:
- Garlic and rosemary focaccia bread: Its soft interior and crispy crust are perfect for soaking up every last drop of soup.
- Vegan garlic parmesan dinner rolls: Fluffy, savory, and incredibly satisfying, these rolls add another layer of garlicky goodness.
- Roasted garlic bread: A classic pairing that never disappoints, offering a crunchy texture and robust flavor.
- Maple roasted Brussels sprouts with apples and pecans: The slight bitterness of Brussels sprouts, sweetness of maple and apples, and crunch of pecans provide a wonderful contrast to the creamy soup.
- Balsamic roasted vegetables: A medley of seasonal roasted vegetables, lightly caramelized with balsamic vinegar, offers a healthy and flavorful accompaniment.
- A Simple Green Salad: A light, fresh salad with a vinaigrette dressing can provide a refreshing counterpoint to the rich soup, balancing the meal beautifully.
How to Store Instant Pot Potato Soup
This vegan Instant Pot potato soup is not only delicious freshly made, but it also makes for excellent leftovers. To store, allow the soup to cool completely to room temperature before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 5 days. For reheating, gently warm the soup over medium heat on the stovetop for about 5 minutes, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave in 30-second intervals at 80% power, stirring between each interval, until it reaches your desired temperature.
Can I Freeze This Recipe?
Absolutely! This creamy vegan potato soup is an ideal candidate for freezing, making it perfect for meal prepping or having a convenient, comforting meal ready for a busy day. When stored properly in an airtight, freezer-safe container, it will maintain its quality for up to 3 months in the freezer. To prevent freezer burn, ensure there is minimal air in the container. When you’re ready to enjoy, defrost the soup entirely in the refrigerator overnight before reheating, or gently thaw it on the stovetop over low heat, stirring frequently, until it’s liquid enough to properly reheat.
More Delicious Vegan Soups to Explore
I sincerely hope you’ve enjoyed preparing and savoring this creamy vegan Instant Pot potato soup. If this recipe has won a place in your heart, I encourage you to explore some of my other favorite plant-based soup recipes, perfect for any season and guaranteed to satisfy:
- Hearty White Bean and Kale Soup (Slow Cooker Friendly!)
- Luxurious Creamy Vegan Mushroom Wild Rice Soup (One-Pot Wonder!)
- Simple & Satisfying Easy Lentil Soup
- Flavorful Tuscan White Bean Soup
- Exotic Vegan Coconut Curry Lentil Soup
Enjoy, friends! If you make this wonderfully creamy vegan Instant Pot potato soup, please don’t forget to snap a photo and tag#jessicainthekitchen onInstagram! Your culinary creations inspire me. We would also be absolutely delighted if you would leave a comment below and give the recipe a star rating. Your feedback means the world to us! Thanks so much!
Creamy Vegan Instant Pot Potato Soup
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Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 1 cup carrots, cut into slices
- 3 pounds potatoes, peeled and cut into chunks (use a mixture of yellow and red potatoes)
- 3 cups vegetable broth
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon celery seed
- ½ teaspoon paprika
- ½ teaspoon dry mustard
- pinch of thyme
- 1 ½ cups non-dairy milk
- 1 tablespoon lemon juice
- ¼ cup nutritional yeast
Instructions
- Set the instant pot to saute.
- Add the oil and onions to the pot. Cook for 7 minutes, stirring occasionally.
- Cancel the saute setting.
- Add the carrots, potatoes, vegetable broth, garlic, salt, pepper, celery seed, paprika, dry mustard and thyme to the instant pot.
- Place the lid on and set the vent to seal.
- Cook on high pressure for 10 minutes. Quick release the pressure when cooking is finished.
- Open the lid. Using an immersion blender, puree the potatoes. If you like chunks of potato in the soup, only puree half of the potatoes.
- Add the milk, lemon juice and nutritional yeast to the potatoes. Stir well.
- Add salt & pepper to taste.
- Serve immediately or keep warm in the instant pot with the Keep Warm setting.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.