Name: Creamy Vegan Potato Soup: Quick Instant Pot Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: US
Ingredients: 1 tablespoon olive oil; 1/3 cup chopped shallots; 5 cloves garlic, minced; 1 1/2 cups vegetable broth; 3 1/2 cups chopped potatoes (such as Yukon Gold or Russet); 1 3/4 cups unsweetened cashew milk; 2 tablespoons all-purpose flour; 1/2 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper, or to taste; 1/3 cup vegan French onion dip (such as Kite Hill®); 2 ounces vegan soy cheddar cheese, shredded; 2 tablespoons minced fresh chives, for garnish

Embrace the warmth and comfort of this lusciously creamy vegan potato soup, crafted effortlessly in your Instant Pot®. This recipe delivers a symphony of flavors, proving that plant-based cuisine can be both decadent and satisfying – a delightful experience for vegans and non-vegans alike.

Follow The Directions

01

Step

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the 'Saute' function. Add olive oil and heat until shimmering. Add shallots and garlic; sauté until softened and fragrant, about 1 minute. Pour in vegetable broth and add the chopped potatoes. (Total time: ~2 minutes)

02

Step

Cancel 'Saute' mode. Close and lock the lid of the Instant Pot®. Select high pressure and set the timer for 8 minutes. Allow 10 to 15 minutes for the pressure to build. (Total time: ~15 minutes)

03

Step

Release pressure using the natural-release method, according to the manufacturer's instructions, approximately 8 minutes. Carefully unlock and remove the lid once the pressure has fully released. (Total time: ~8 minutes)

04

Step

While the pressure is releasing, prepare the cashew milk mixture. In a small microwave-safe bowl, whisk together cashew milk and flour until no lumps remain. Microwave on high for 1 minute, stirring halfway through at 30 seconds. This creates a thickening agent for the soup. Stir the mixture into the potato soup. (Total time: ~2 minutes)

05

Step

Use a potato masher or an immersion blender to mash the potatoes to your desired consistency. For a chunkier soup, mash lightly; for a smoother soup, blend further. Season with salt and pepper to taste. (Total time: ~3 minutes)

06

Step

Stir in the vegan French onion dip until well combined, adding a rich and tangy flavor. Ladle the soup into bowls and garnish with shredded vegan cheddar cheese and fresh chives. Serve immediately and enjoy! (Total time: ~2 minutes)

For a richer flavor, consider roasting the garlic before mincing and adding it to the soup.
Adjust the amount of cashew milk to achieve your desired soup consistency.
If you don't have vegan French onion dip, you can substitute with a tablespoon of vegan sour cream or plain vegan yogurt for a similar tang.
Feel free to add other vegetables, such as carrots or celery, for added nutrition and flavor. Add them along with the potatoes in step 1.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.