At this point, I’m fairly certain that if aliens from Mars visited Earth and walked into a kitchen in the UK or North America, they would, upon spotting the appliance, say, ‘Oh yes, the Instant Pot. We use ours frequently.’
The Instant Pot (I frequently find myself calling it an ‘Instapot’) is really, really, really popular. I feel like I hear ‘Instant Pot this’ and ‘Instant Pot that’ all the time, especially right now during the holiday season. If someone doesn’t have an Instant Pot, it’s on their ‘must-have list.’ If someone has an Instant Pot, it’s on their ‘must-give list.’
I admit I’ve found myself a little fascinated by the Instant Pot story. It was launched in 2010, started to take off in 2014, but became a viral sensation by the end of 2016. Now everyone wants – no, needs – an Instant Pot.
I would like to think everyone also needs a delicious Instant Pot soup recipe – namely Instant Pot Potato Soup. This is a really lovely soup that is perfect for the cold weather. It’s comforting and warming, creamy and filling, and, as you might guess, very easy to make.
What You Need to Know Before Making Instant Pot Potato Soup
Instant Pot Potato Soup is gluten-free, vegan, and Paleo: It contains no gluten or animal products. Paleo dieters may want to use sweet potatoes instead of white potatoes.
Cow’s milk can be used: If you don’t follow a dairy-free diet, feel free to use cow’s milk instead of almond milk.
This Instant Pot soup is perfect for meal prep: It is the perfect ‘make ahead’ soup because it freezes well. (I have two full batches in my freezer – I like to be prepared.)
You can swap the potatoes for other options: I photographed this soup with white potatoes, but you can use any potatoes of your choosing, or even other starchy vegetables. Sweet potatoes would substitute well, as would root vegetables.
How to Easily Make Instant Pot Potato Soup
Making this Instant Pot soup is easy peasy:
Press the ‘Sauté’ button on the Instant Pot. Add the oil when the display reads ‘hot.’
Add the leeks and sauté till soft, about 5 mins.
Add potatoes and cook for a couple of mins.
Next mix in vegetable stock, nutmeg, and seasoning.
Put the lid on the Instant Pot. Make sure the steam release handle points to ‘sealing.’
Press the ‘Manual’ button and set the timer for 10 mins.
After it’s done, let the pressure release naturally over 10-15 mins.
Add almond milk and blend soup into a puree with a hand held blender (stick blender) or pour the soup into a regular blender and blend it there.
Add seasoning and serve in bowls topped with chilli oil or seeds.
Why Leeks in this Instant Pot Soup?
I can’t end this post without quickly expressing my love for leeks, a key ingredient in Instant Pot Potato Soup. Here are several reasons why leeks are one of my favourite vegetables:
- They go with nearly everything (except maybe ice cream).
- They’re easy to find in almost every supermarket or greengrocer.
- Preparation only requires washing and chopping.
- Leeks are an excellent source of Vitamin K (very good for you).
Try this Instant Pot Potato Soup and you’ll understand why I love leeks.
Want more Instant Pot recipes?
If you want more Instant Pot recipes like Instant Pot Potato Soup, please do let me know in the comments.
Here is how to make this Instant Pot Potato Soup. Please do try them and if you do make them then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my Instant Pot Potato Soup recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
- 2 tbsp olive oil
- 3 leeks trimmed, thinly sliced, washed and drained
- 450 g potatoes peeled and cubed
- 1 litre vegetable stock hot
- 0.5 tsp ground nutmeg
- Ground black pepper
- 150 ml almond milk
Press the sauté button on the Instant Pot. When the display reads Hot, add the oil.
- When hot add the leeks and sauté for about 5 mins till soft.
- Add the potatoes and cook for a couple of mins.
- Mix in the vegetable stock, nutmeg and seasoning.
- Put the lid on the Instant pot make sure the steam release part is pointing to sealing.
Press the manual button and set the timer to 10 mins.
- Cook and once done release the pressure naturally over 10- 15 mins.
- Add the almond milk and blend the soup into a puree using an immersion blender (or using a regular blender)
- Adjust seasoning and serve in bowls topped with toasted seeds or chilli oil.
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