Creamy. Cozy. Comforting. That’s exactly what this Instant Pot Vegan Potato Soup delivers. It’s velvety smooth, loaded with hearty potatoes, and packed with cheesy goodness—all without a drop of dairy.
I don’t know about you guys, but I firmly believe potato soup is basically a hug in a bowl. And when I can make it vegan, creamy, and done in under 30 minutes (thanks, Instant Pot!), you better believe I’m all in.
This recipe is perfect for chilly nights, meal prep lunches, or when you just want to curl up with a blanket and a giant bowl of comfort. Trust me, this one’s going in your weekly rotation.
👉 If you’re as obsessed with cozy comfort food as I am, you’ll also want to check out my Stuffed Pepper Soup and this hearty Easy Lentil Bolognese.
Why This Recipe Works
- Instant Pot magic – dinner’s ready in about 20 minutes, no babysitting required.
- Ultra creamy & cheesy (without dairy!) – vegan butter, plant milk, and dairy-free cheddar bring the richness.
- Customizable toppings – green onions, vegan bacon bits, hot sauce…load it up however you like.
- Kid-friendly – even picky eaters will happily slurp this down.
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What is My Take on Instant Pot Vegan Potato Soup?
Think of your grandma’s classic potato soup—creamy, savory, soul-warming—but updated for a modern, dairy-free kitchen. The potatoes get perfectly tender under pressure, the soup thickens beautifully with a simple flour slurry, and that melty vegan cheddar takes it over the top.
This is one of those recipes that tastes like you put in hours of effort, but really, you just pressed a few buttons and let the Instant Pot do all the heavy lifting. My kind of cooking. 🙌
Make it a Meal
Turn this soup into a full feast by serving it with:
- Air Fryer Parsnip Fries for some extra crispy goodness on the side.
- Easy Air Fryer Garlic Bread – because dunking is mandatory.
- Summer Okra Pasta Salad salad with a tangy vinaigrette.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Add vegan butter to your Instant Pot and hit sauté. Once melted, toss in the onion and garlic. Cook 3–4 minutes until softened (don’t burn that garlic!).
Step2: Stir in the broth, potatoes, and salt.
Step3: Lock the lid, set vent to sealing, and cook on manual high pressure for 10 minutes.
Step4: Quick release the pressure once done.
Step5: In a small bowl, whisk together the plant milk and flour to make a slurry.
Step6: Open the lid, stir in the slurry, then switch back to sauté mode. Cook 5 minutes until thickened.
Step7: Stir in the vegan cheddar until melty and creamy.
Step8: Ladle into bowls and garnish with vegan bacon, green onions, or more cheese.
Expert Tips
- For extra richness, use full-fat oat milk or cashew cream in place of soy milk.
- Want a thicker soup? Mash some of the potatoes right in the pot before serving.
- Add a pinch of smoked paprika or cayenne for a little kick.
- Don’t skip the toppings—crispy vegan bacon or fresh herbs make this soup next-level.
Common Questions
Yep! Just swap the flour for cornstarch or arrowroot when making your slurry.
Absolutely. Let it cool completely, then freeze in containers for up to 3 months. Thaw overnight in the fridge before reheating.
Russets give the best creamy texture, but Yukon Golds also work beautifully.
Storing Instructions
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in single-serve portions for grab-and-go meals.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of broth or milk if needed.
Did you make this Instant Pot Vegan Potato Soup? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Instant Pot Vegan Potato Soup
Ingredients
- 1 tablespoon Vegan Butter
- 1 Medium onion diced
- 3 cloves Garlic minced
- 3 cups Vegetable Broth
- 7 russet potatoes medium-sized, peeled and chopped into 1-inch cubes (about 2.5 pounds of potatoes)
- 1 ½ teaspoon Himalayan salt (or more/less to taste)
- 1 cup Soy Milk unsweetened
- 1 tablespoon Flour
- 2 cups dairy-free cheese shredded
Instructions
- Add butter to your Instant Pot and turn on the sauté button. Once butter has melted, add the diced onions and garlic, and cook for 3-4 minutes until soft. Make sure not to burn the garlic.
- Add the vegetable broth, cut potatoes, and Himalayan salt to your Instant Pot, and stir well.
- Place the lid on your Instant Pot and turn the vent valve to sealing.
- Cook on manual high pressure for 10 minutes, then quickly release the pressure, according to the manufacturer's guide.
- In a small bowl, whisk together the milk and flour to create a slurry; set aside.
- Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in your slurry.
- Once the slurry is mixed in, change your setting back to sauté and cook the soup for 5 minutes, until slurry thickens soup.
- Stir in the 2 cups vegan cheddar cheese and stir until melted.
- Serve garnished with chopped vegan bacon, green onions, or more cheese.
Expert Tips:
Expert Tips
- For extra richness, use full-fat oat milk or cashew cream in place of soy milk.
- Want a thicker soup? Mash some of the potatoes right in the pot before serving.
- Add a pinch of smoked paprika or cayenne for a little kick.
- Don’t skip the toppings—crispy vegan bacon or fresh herbs make this soup next-level.
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