This easy instant pot potato soup is creamy and light, perfect for any day of the week. It’s a delicious side dish or meal in and of itself that’s also dairy-free, vegan and gluten-free.
Believe me when I tell you that I love soups of all kinds. No matter if the weather is warm or cold, I always find soup a very comforting meal. Some of our favorite soup recipes are curry lentil soup, instant pot vegetable soup and Turkish red lentil soup. I love using the instant pot to make soup because the recipes are mostly hands-off and don’t require as much cooking time as recipes using other preparation methods. This easy pressure cooker potato soup recipe is another favorite of ours that’s ready in less than 30 minutes!
Why I love this recipe for instant pot potato soup
When it comes to potato soup, I like it light and creamy. No cheese or bacon for me: I find that they make the soup too heavy. This potato soup is pretty special because it’s made with just a few simple ingredients (more on that below) and one of them is leek. Leek and potatoes make a surprisingly great combination and once blended, this soup has the creamiest texture ever.
Perfect as an appetizer or a light lunch, this soup is also naturally vegan and gluten-free and the best part is that it’s made in the instant pot, which means that it’s on the table in 20 minutes! What more can we ask for?
Instant pot potato soup ingredients
To make this soup, you need just a few simple ingredients:
- Olive oil
- Onion and garlic
- Russet potatoes
- Spices- oregano, salt and pepper
- Chicken stock
If you are not familiar with leek, you should totally try it! Leek is a vegetable from the onion family which also includes garlic, shallots, scallion and chives. The edible parts are light green and white and the dark green leaves are usually not used in cooking.
There are so many ways to use leek in your recipes and soup is a good starting point for novice leek users. It’s important to clean the leek properly before cooking it, because they tend to be very dirty. You can check out this tutorial on how to clean leek.
Can I use other kinds of potatoes? Absolutely! I’ve made this soup with red potatoes and Yukon gold potatoes and had great results. You can use any kind of potatoes you have at hand.
How to make potato soup in instant pot
Wash and peel the potatoes, then cut them into 1-inch chunks. Press the “saute” function on the instant pot and heat some olive oil in the pot. Saute the onion and garlic until golden. Add in sliced leek and cook it until it softens. Now add the potatoes and spices and give it a nice stir so all the ingredients are well combined. Pour in the chicken stock and lock the lid. Turn the valve to “sealing” and press “cancel.” Press “pressure cook” and set the timer to 8 minutes and make sure the pressure is on “high.”
After the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release by turning the valve to “venting.” Once the pressure is released, open the lid and transfer the soup to a blender. Blend the soup until it’s creamy and smooth. Top with some fresh leek, red pepper flakes and oregano and serve warm.
Looking for more instant pot recipes?
How to freeze soup
One of the best things about most soup recipes is that they freeze very well. Starchy soups like this recipe can be frozen without sacrificing their texture. To freeze this soup, let it cool completely, then pour it into an airtight container and freeze for up to 3 months.
To reheat, take the soup out of the container and place it in a sauce pan or a pot. Add 1/2 cup water and cook over medium low heat, stirring occasionally until thawed and heated through.
Creamy Instant Pot Potato Soup (Vegan)
- 2 tbsp olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1 leek white and light green parts only, chopped
- 5 russet potatoes washed, peeled and cut into 1 inch pieces
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 7 cups vegetable stock
- Press the "saute" button on the instant pot. Pour the olive oil into the instant pot.
- Saute onion and garlic until golden.
- Add in chopped leek and saute for another minute until it softens.
- Add the potatoes, dried oregano, salt and pepper. Stir well and cook for a couple of minutes.
- Pour in the vegetable stock. Lock the lid and make sure the valve is on "sealing". Press the "cancel" button. Then press the "pressure cook" button and set the timer to 8 minutes. Make sure the pressure cook setting in on "high".
- Once the cooking time is up, do a natural release for 10 minutes, then do a quick release by turning the valve to "venting".
- Open the lid, transfer the soup to a blender and blend on high for about 30 seconds until the soup is creamy and smooth.
- Top with crushed pepper and fresh leek. Serve immediately.
- Make sure to wash and clean the leek thoroughly before using it in the recipe.
- Store the leftovers in an airtight container and refrigerate for up to 4 days.