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Easy Vegan Instant Pot Potato Soup

A quick and comforting vegan potato soup made with creamy coconut milk and hearty potatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Comfort Food, Vegan
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium potatoes, peeled and diced Use starchy potatoes like Russets for a creamier texture.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk Can be substituted with almond, soy, or oat milk.
  • 1 teaspoon thyme
  • to taste Salt and pepper
Optional Toppings
  • chives, nutritional yeast, or vegan cheese Add for extra flavor.

Method
 

Preparation
  1. Set the Instant Pot to ‘Sauté’ mode. Add the chopped onion and garlic, cooking until the onion is translucent.
  2. Add the diced potatoes, vegetable broth, thyme, salt, and pepper.
  3. Close the lid and set the Instant Pot to ‘Manual’ mode for 10 minutes.
  4. Allow for a natural release of pressure.
  5. Stir in the coconut milk and blend until smooth using an immersion blender.
  6. Serve hot, topped with your choice of chives, nutritional yeast, or vegan cheese.

Notes

Store any leftover soup in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months. To reheat, warm it on the stove or in the microwave. Adjust thickness by blending more or less of the soup.