Instant Pot® Vegan Potato Soup

Try this vegan potato soup cooked in an Instant Pot® if you are looking for a creamy, plant-based version of this classic winter soup.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 341 Calories

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 2 tablespoons minced fresh chives
• 2 tablespoons flour
• 1/3 cup vegan French onion dip (such as Kite Hill®)
• 2 ounces vegan soy cheddar cheese
• 0.5 teaspoon salt
• 0.25 teaspoon freshly ground black pepper
• 1.5 cups vegetable broth
• 0.33333334326744 cup chopped shallots
• 3.5 cups chopped potatoes
• 1.75 cups cashew milk

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.

Step 2

Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.

Step 3

Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.

Step 4

Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Unlock and remove the lid.