Instant Pot® Vegan Potato Soup

Updated on January 26, 2022

• 1 tablespoon olive oil

• ⅓ cup chopped shallots

• 5 cloves garlic, minced

• 1 ½ cups vegetable broth

• 3 ½ cups chopped potatoes

• 1 ¾ cups cashew milk

• 2 tablespoons flour

• ½ teaspoon salt

• ¼ 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

1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.

2. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

3. Release pressure using the natural-release method according to manufacturer’s instructions, about 8 minutes. Unlock and remove the lid.

4. Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.

5. Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.

I Made It

Nutrition Facts (per serving)

341Calories19g Fat36g Carbs7g Protein

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Nutrition FactsServings Per Recipe4Calories341% Daily Value *Total Fat19g24%Saturated Fat1g3%Sodium920mg40%Total Carbohydrate36g13%Dietary Fiber4g13%Total Sugars3gProtein7gVitamin C30mg149%Calcium38mg3%Iron2mg9%Potassium640mg14%

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