Instant Pot Vegan Potato Soup
This Instant Pot Vegan Potato Soup is creamy, cozy, and ready in just 30 minutes! Made with tender russet potatoes, dairy-free cheddar, and plant-based milk, it’s rich, comforting, and completely vegan. The Instant Pot makes it quick and fuss-free, while a simple flour slurry thickens it to perfection. Top with vegan bacon, green onions, or extra cheese for the ultimate plant-based comfort food. Perfect for busy weeknights, meal prep, or whenever you’re craving a warm hug in a bowl!
Servings: 4 people
Calories: 551kcal
Equipment
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.
Video
Notes
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.
Nutrition
Calories: 551kcal | Carbohydrates: 90g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 2209mg | Potassium: 1690mg | Fiber: 8g | Sugar: 6g | Vitamin A: 745IU | Vitamin C: 28mg | Calcium: 182mg | Iron: 4mg