For some reason I don’t take advantage of my Instant Pot as much as I should. This Instant Pot Potato Soup was so easy and delicious!
Sunday night I normally go through my pantry/fridge and freezer to see what needs to be used up. Happy to report that the 5 pound bag of carrots I thought was a good idea to buy from Costco a couple weeks ago is now completely used – go me!
Side note – I am not exactly sure that the saute part of this recipe is necessary, but that’s how I made it so I am going with it.
How long do you cook potato soup in the Instant Pot?
For me, I wanted to be able to mash the soup with a potato masher after cooking, so I cooked on high pressure for 35 minutes. All the vegetables were cooked to fork tender, and the soup was easy to mash to get it both creamy and a bit chunky at the same time if that makes sense?
This soup has half a pound of celery, and you can really taste the celery, which I love. So reduce the amount if you don’t want an overly “celery” tasting potato soup. I also added a lot of garlic cloves, so you add as much or as little as you like.
After the initial 35 minutes, the soup is nearly done – just need to add the cornstarch/almond milk slurry and cook an additional 5 minutes.
What if I don’t have an instant pot?
Simply cook in a large stock pot with a lid. Follow the instructions above, but simmer over medium low heat for 35 minutes, or until the veggies are fork tender. Then add the cornstarch/almond milk slurry and cook and additional 5 minutes. If you dice your veggies small enough, they should cook in 35 minutes.
- 1 pound potatoes, peeled and roughly chopped
- 1/2 pound carrots, peeled and roughly chopped
- 1/2 pound celery, chopped
- 4 cups vegetable broth
- 1 tablespoon chicken base (Better Than Bouillon)
- 1 teaspoon cajun seasoning
- 1 teaspoon crushed red pepper
- 1 cup unsweetened almond milk
- 1 tablespoon cornstarch
- salt and pepper to taste
- Heat instant pot to saute. Spray avocado oil spray and saute the celery and carrots for 5 minutes.
- Add the potatoes, broth, chicken base, cajun seasoning, crushed red pepper and cook at high pressure for 35 minutes.
- Release pressure. Mix the almond milk and cornstarch and add to pot. Using a potato masher, mash the soup.
- Cook on high pressure for 5 minutes or until the soup thickens.
- Serve with shredded cheese, bacon bits and sour cream - optional.
On my WW plan, it's 1 point a cup, or 3 points for 2 cups. Click this link to see what it would be on your plan.