Why Make This Recipe
This Easy Vegan Instant Pot Potato Soup is a must-try for anyone seeking a warm, comforting dish. It’s quick and simple to prepare, making it ideal for busy weeknights or cozy weekends. Plus, it’s entirely plant-based, so it caters to vegans and those looking for healthier options. The combination of creamy coconut milk and hearty potatoes creates a delicious, satisfying soup that everyone will enjoy.
How to Make Easy Vegan Instant Pot Potato Soup
Ingredients
- 4 medium potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional toppings: chives, nutritional yeast, or vegan cheese
Directions
- Set the Instant Pot to ‘Sauté’ mode. Add the chopped onion and garlic, cooking until the onion is translucent.
- Add the diced potatoes, vegetable broth, thyme, salt, and pepper.
- Close the lid and set the Instant Pot to ‘Manual’ mode for 10 minutes.
- Allow for a natural release of pressure.
- Stir in the coconut milk and blend until smooth using an immersion blender.
- Serve hot, topped with your choice of chives, nutritional yeast, or vegan cheese.
How to Serve Easy Vegan Instant Pot Potato Soup
Serve this soup hot in bowls. You can add your favorite toppings like chives, nutritional yeast, or vegan cheese for extra flavor. It pairs well with crusty bread or a fresh salad.
How to Store Easy Vegan Instant Pot Potato Soup
Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze it for up to 2 months. To reheat, simply warm it on the stove or in the microwave.
Tips to Make Easy Vegan Instant Pot Potato Soup
- Choose starchy potatoes like Russets for a creamier texture.
- Adjust the thickness by blending more or less of the soup, depending on your preference.
- Experiment with spices like smoked paprika or cumin for a different flavor profile.
Variation
For a bit of spice, add chopped jalapeños or crushed red pepper flakes. You can also throw in other vegetables like carrots or celery for added nutrition and flavor.
FAQs
Can I use another type of milk instead of coconut milk?
Yes, you can use almond milk, soy milk, or oat milk. Just keep in mind that it may change the flavor and creaminess.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free, making this soup a great option for those with gluten sensitivities.
Can I make this soup on the stove instead of an Instant Pot?
Absolutely! Simply sauté the onions and garlic in a large pot, then add the potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender. Blend as directed.
Easy Vegan Instant Pot Potato Soup
Ingredients
Method
- Set the Instant Pot to ‘Sauté’ mode. Add the chopped onion and garlic, cooking until the onion is translucent.
- Add the diced potatoes, vegetable broth, thyme, salt, and pepper.
- Close the lid and set the Instant Pot to ‘Manual’ mode for 10 minutes.
- Allow for a natural release of pressure.
- Stir in the coconut milk and blend until smooth using an immersion blender.
- Serve hot, topped with your choice of chives, nutritional yeast, or vegan cheese.