Why Make This Recipe
This Gluten-Free Instant Pot Potato Soup is a delicious and hearty dish that’s perfect for any time of the year. Not only is it easy to make, but it also caters to those who are gluten-sensitive or looking for a healthier option. Loaded with nutritious potatoes and infused with flavor from garlic and onion, this soup is sure to warm you up. Plus, preparing it in the Instant Pot saves time and gives you creamy results without the hassle of traditional cooking methods.
How to Make Gluten-Free Instant Pot Potato Soup
Ingredients:
- 2 pounds of potatoes, peeled and diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of unsweetened almond milk
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of olive oil
- Optional toppings: chives, bacon bits, dairy-free cheese
Directions:
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and onions, and cook until translucent.
- Add minced garlic and sauté for another minute.
- Add the diced potatoes, vegetable broth, salt, and pepper.
- Lock the lid and set to ‘Manual’ high pressure for 10 minutes.
- Once finished, allow for a quick release of pressure.
- Stir in almond milk until well combined.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, topped with chives or other optional toppings.
How to Serve Gluten-Free Instant Pot Potato Soup
To serve this potato soup, ladle it into bowls while it’s still hot. You can add optional toppings like chives, bacon bits, or dairy-free cheese to enhance the flavor and appearance. This soup pairs wonderfully with a side salad or crusty gluten-free bread for a complete meal.
How to Store Gluten-Free Instant Pot Potato Soup
To store any leftover potato soup, let it cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator. It can be stored for up to four days. If you want to keep it longer, you can freeze the soup in freezer-safe bags or containers for up to three months. Just remember to thaw it in the fridge overnight before reheating.
Tips to Make Gluten-Free Instant Pot Potato Soup
- Ensure that the potatoes are cut into uniform pieces for even cooking.
- If you prefer a thicker soup, use less vegetable broth or blend it longer to achieve your desired consistency.
- Add more spices like paprika or thyme for an extra flavor boost.
- For a creamier texture, incorporate more almond milk or use coconut milk instead.
Variation
You can make this soup even more nutritious by adding vegetables like carrots, celery, or spinach. Simply chop them up and add them along with the potatoes.
FAQs
Can I use other types of milk in this recipe?
Yes, you can use any type of milk that you prefer. Just make sure it’s dairy-free if you need to keep it gluten-free.
Can I make this recipe in advance?
Absolutely! This soup is great for meal prep. You can make it ahead of time and store it in the fridge or freezer.
Can I use a different type of broth?
Yes, you can substitute vegetable broth with chicken broth or any broth of your choice, depending on your dietary restrictions and preference.
Gluten-Free Instant Pot Potato Soup
Ingredients
Method
- Set the Instant Pot to ‘Sauté’ mode. Add olive oil and onions, and cook until translucent.
- Add minced garlic and sauté for another minute.
- Add the diced potatoes, vegetable broth, salt, and pepper.
- Lock the lid and set to ‘Manual’ high pressure for 10 minutes.
- Once finished, allow for a quick release of pressure.
- Stir in almond milk until well combined.
- Use an immersion blender to puree the soup until smooth.
- Serve hot, topped with chives or other optional toppings.