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5 from 2 votes

Creamy Instant Pot Potato Soup (Vegan)

This easy instant pot potato soup is creamy and light, perfect for any day of the week. It's a delicious soup that's also dairy-free, vegan and gluten-free.

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mediterranean
Servings: 6 servings
Calories: 214kcal
Author: Shadi HasanzadeNemati


  • 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. 


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