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Instant Pot Potato Soup in four bowls, with pumpkin seeds and chilli oil with a spoon

Instant Pot Potato Soup

Instant Pot Potato Soup
Course Soup
Cuisine American, Vegan, Western
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 116kcal


  • 2 tbsp olive oil
  • 5 leeks trimmed, thinly sliced, washed and drained
  • 1 lb (450g) potatoes peeled and cubed
  • 4 cups (1 litre) vegetable stock hot
  • 0.5 tsp ground nutmeg
  • Salt
  • Ground black pepper
  • 0.5 cups (125 ml) almond milk, or to taste


  • 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.


  • Instant Pot Potato Soup is gluten-free and vegan.
  • Paleo dieters may want to use sweet potatoes instead of white potatoes.
Weight Watchers Points
There are just 2 Blue Plan SmartPoints in a serving of this Soup.


Calories: 116kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Sodium: 49mg | Potassium: 389mg | Fiber: 2g | Sugar: 1g | Vitamin A: 740IU | Vitamin C: 13.9mg | Calcium: 79mg | Iron: 3.4mg