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4.93 from 13 votes

Creamy Instant Pot Potato Soup (Vegan)

Ready in 20 minutes, this creamy instant pot potato soup is perfect for a weeknight dinner. It's naturally dairy free, vegan and gluten free.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings
Calories: 214kcal
Author: Shadi HasanzadeNemati

Ingredients

  • 2 tablespoon 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 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 7 cups vegetable stock

Instructions

  • 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.

Notes

  • 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. 
  • 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 ½ cup water and cook over medium low heat, stirring occasionally until thawed and heated through.

Nutrition

Calories: 214kcal | Carbohydrates: 40g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 1497mg | Potassium: 794mg | Fiber: 3g | Sugar: 5g | Vitamin A: 831IU | Vitamin C: 14mg | Calcium: 43mg | Iron: 2mg