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 time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Press the "saute" button on the instant pot. Pour the olive oil into the instant pot.
- 2
Saute onion and garlic until golden.
- 3
Add in chopped leek and saute for another minute until it softens.
- 4
Add the potatoes, dried oregano, salt and pepper. Stir well and cook for a couple of minutes.
- 5
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".
- 6
Once the cooking time is up, do a natural release for 10 minutes, then do a quick release by turning the valve to "venting".
- 7
Open the lid, transfer the soup to a blender and blend on high for about 30 seconds until the soup is creamy and smooth.
- 8
Top with crushed pepper and fresh leek. Serve immediately.