Instant Pot Potato Soup Recipe

Instant Pot Potato Soup

This instant pot potato soup is the best recipe for vegan stew ever. It’s full of flavor and packed with delicious red bliss potatoes. I make this all the time for my husband and kids because they love it and I am excited about using one of my eating recipes for once! Nothing is better than a quick and easy plant-based soup! 

I used red bliss potatoes instant pot potato soup. Round red bliss potatoes are also called new potatoes due to the fact that they are small. They are around medium size and reddish brown on the skin. These boiling potatoes have a dense crisp white flash that are low in starch and sweeter tasting than white ones. Use red bliss potatoes for boiling roasting grilling sauté soups stews salads and diced! 

Round red potatoes are perfect for this recipe for vegan stew because they are plant-based and healthy. 1 red potato medium sized (approximately 2-1/4″ to 3-1/4″ in diameter) contains the following nutritional values: 

• Calories 150
• Total Fat 0.3 g 0%
• Saturated fat 0.1 g 0%
• Polyunsaturated fat 0.1 g
• Monounsaturated fat 0 g
• Cholesterol 0 mg 0%
• Sodium 38 mg 1%
• Potassium 969 mg 27%
• Total Carbohydrate 34 g 11%
• Dietary fiber 3.6 g 14%
• Sugar 2.7 g
• Protein 4 g 8%
• Vitamin A 0%
• Vitamin C 30%
• Calcium 2%
• Iron 8%
• Vitamin D 0%
• Vitamin B-6 20%
• Cobalamin  0%
• Magnesium 11%

This is the best recipe for vegan stew!

What ingredients do you need for this instant pot potato soup?

INGREDIENTS:

• 2 tbsp. Olive oil
• 1 cup onion, chopped
• 2 tsp garlic paste
• 1 tsp garlic salt
• 1 tsp dried oregano
• 1 tsp dried Rosemary
• 2 tsp dried basil
• 1 tsp paprika
• 1 lbs red bliss potatoes
• 4 cups vegetable broth
• 1 cup soy milk

How do you make this this recipe for vegan stew?

Step 1. Dice your onions and rinse and dice your potatoes. 

Step 2. Combine olive oil onions and garlic paste is in the instant pot seal the lid and sauté 2 minutes.

Step 3. Add the potatoes in and stir.

Step 4. Stir in the seasoning and vegetable broth, seal the lid and pressure cook on high for 4 minutes set the steam release for 1 minute. 

Step 5. Stir in the soy milk and pressure cook for 2 minutes and steam release for 2 minutes.