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Gluten-Free Instant Pot Potato Soup

A delicious and hearty gluten-free potato soup made effortlessly in the Instant Pot, perfect for warming up any time of the year.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
Optional Toppings
  • chives for garnish
  • bacon bits for garnish
  • dairy-free cheese for garnish

Method
 

Preparation
  1. Set the Instant Pot to ‘Sauté’ mode. Add olive oil and onions, and cook until translucent.
  2. Add minced garlic and sauté for another minute.
  3. Add the diced potatoes, vegetable broth, salt, and pepper.
Cooking
  1. Lock the lid and set to ‘Manual’ high pressure for 10 minutes.
  2. Once finished, allow for a quick release of pressure.
  3. Stir in almond milk until well combined.
  4. Use an immersion blender to puree the soup until smooth.
Serving
  1. Serve hot, topped with chives or other optional toppings.

Notes

To store leftovers, let the soup cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to four days or frozen for three months.