Instant Pot Archives - Jen's Vegan Eats

Instant Pot Potato Soup :: Baby, it's cold outside and all I really want for Christmas is a warm low-calorie dense oil free Potato Soup. ...Yes? No? ha! It really does sound good to me and in fact this recipe was created after a 30 degree hike on a December morning in Georgia. My pups and I bundled up for the hike but when we got home, a warm comforting potato soup is all I wanted. And what was the quickest way to get it? Cooking it in the pressure cooker! Are you ready for the ingredients to this vegan, oil-free, whole food plant based, high carb low fat, maximum weight loss approved soup? Ingredients Potatoes. Use whatever you have on hand! I have tried this with red, russet and gold potatoes. Interestingly enough, while I thought gold would be my favorite version, red was. Yellow Split Peas. I used yellow because it keeps the color of the potato soup looking like a cream/yellow'ish potato soup; however, you can use whatever you have on hand--yellow split peas, yellow lentils, green split peas or any of the other lentils. The color of the soup will be different with french lentils being the most hearty. Yellow or green split peas and red lentils will blend into the creamiest soup. Onion. White, yellow or sweet onions will work just fine. Celery. Cauliflower. Garlic. Vegetable Broth and Water. I created this recipe without the use of salt. This does not mean it is sodium free as I still use vegetable broth and white miso. If you are ok with the sodium then you can replace the water with vegetable broth. Nutritional Yeast. White Miso. Ground Turmeric. (optional) I added in ground turmeric for it's anti-inflammatory properties but this in no way lends to the overall taste of the soup so it is completely optional. Black Pepper. Add it into the soup or sprinkle fresh cracked black pepper on top.