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Instant Pot® Vegan Potato Soup
Instant Pot® Vegan Potato Soup
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Vegan Creamy Instant Pot® Potato Soup - A plant-based twist on the classic winter favorite.
Ingredients:
  • 1 tablespoon olive oil
  • 0.33333334326744 cup chopped shallots
  • 5 cloves garlic, minced
  • 1.5 cups vegetable broth
  • 3.5 cups chopped potatoes
  • 1.75 cups cashew milk
  • 2 tablespoons flour
  • 0.25 teaspoon freshly ground black pepper
  • 1/3 cup vegan French onion dip (such as Kite Hill®)
  • 2 ounces vegan soy cheddar cheese
  • 2 tablespoons minced fresh chives
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot® on Saute mode. Heat oil until sizzling, then saute shallots and garlic for 1 minute. Add vegetable broth and potatoes, then turn off Saute mode and seal the lid securely.
  • Choose high pressure based on your pressure cooker's guidelines, then set the timer for 8 minutes. Give it 10 to 15 minutes for the pressure to build up.
  • Allow the pressure to naturally release for about 8 minutes following the manufacturer's guidelines. Then, unlock and remove the lid.
  • In a small microwave-safe bowl, blend cashew beverage and flour until smooth. Microwave for 1 minute, stirring halfway through. Mix into potato mixture and use a potato masher to reach desired thickness. Season with salt and pepper.
  • Blend in vegan French onion dip until fully incorporated. Serve soup in 4 bowls, garnish with vegan Cheddar cheese and chives on top.

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