Instant Pot Potato Soup
What is better than a bowl of hot, steaming, flavorsome, and comforting classic instant pot potato soup? It is easy to make, vegan, gluten-free, healthy, and utterly delicious. Try it and drown in its goodness!
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Servings: 4 servings
Calories: 439kcal
Equipment
Ingredients
- 6 medium potatoes peeled and diced
- 2 tablespoons olive oil
- 1 medium onion
- 5 cloves garlic chopped
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 teaspoon pink Himalayan salt
Instructions
- Select the sauté setting until the pot is heated up.
- Add olive oil, onion, and garlic, and sauté for a minute or two until the onions turn translucent.
- Turn the instant pot off.
- Add potatoes, vegetable broth, coconut milk, and salt and mix well.
- Seal the lid and pressure cook at high for about 3 minutes.
- Once the timer is up, quickly release the pressure.
- Remove the lid and blend the mixture using a hand blender until you get a smooth consistency.
- Serve.
Nutrition
Calories: 439kcal | Carbohydrates: 62g | Protein: 8g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 845mg | Potassium: 1525mg | Fiber: 8g | Sugar: 4g | Vitamin A: 132IU | Vitamin C: 67mg | Calcium: 62mg | Iron: 5mg