Instant Pot® Vegan Potato Soup
Description
Try this vegan potato soup cooked in an Instant Pot® if you are looking for a creamy, plant-based version of this classic winter soup.
Ingredients
•
1 tablespoon olive oil
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1/3 cup chopped shallots
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5 cloves garlic, minced
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1 1/2 cups vegetable broth
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3 1/2 cups chopped potatoes
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1 3/4 cups cashew milk
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2 tablespoons flour
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1/3 cup vegan French onion dip (such as Kite Hill®)
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2 ounces vegan soy cheddar cheese
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2 tablespoons minced fresh chives
Directions
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.