This vegan Instant Pot potato soup is rich, hearty, and packed with winter flavors. It’s super creamy thanks to non-dairy milk, and it takes less than 45 minutes to make.

Close up of a bowl of potato soup garnished with vegan bacon bits, vegan cheese, and chives - 1

One of my favorite things to cook during the winter is a hearty soup or stew. And this vegan Instant Pot potato soup is exactly that. Potatoes are one of the heartiest ingredients out there, and when added to a rich soup, they create a comforting and cozy meal. Vegan milk and nutritional yeast make this dish super creamy, while a unique blend of herbs and spices make it taste extra wintry.

I’m a huge fan of making soup in the Instant Pot. Using a pressure cooker allows you to get so much flavor in such a short amount of time. This dish is a winter weekday staple in my home, because it takes less than 45 minutes to make. But thanks to the Instant Pot, it tastes like it’s been cooking on your stove all day long.

Overhead view of the labeled ingredients needed for potato soup: a bowl of oil, a bowl of onions, a bowl of carrots, a bowl of potatoes, a bowl of veggie broth, a bowl of nutritional yeast, a bowl of vegan milk, a bowl of garlic, a bowl of lemon juice, and a bowl of salt, pepper, thyme paprika, celery seed, and dry mustard - 2

Notes on Ingredients

Here are all the ingredients you need to make this creamy, hearty, vegan soup. Check out the recipe card at the bottom of the article for the exact amounts of each ingredient.

  • Olive oil
  • Onion – I like to use yellow onions for this recipe, but red or white onions will also work.
  • Carrots
  • Potatoes – A mixture of yellow and red potatoes is best for this soup.
  • Vegetable broth
  • Garlic
  • Salt
  • Black pepper – Be sure to use freshly-ground black pepper.
  • Celery seed
  • Paprika
  • Dry mustard
  • Thyme
  • Non-dairy milk – You can use whatever type of vegan milk you prefer, just make sure that it’s unseasoned and unsweetened.
  • Lemon juice – Make sure you use fresh lemon juice.
  • Nutritional yeast

How to Make Creamy Vegan Instant Pot Potato Soup

Here’s how to make this quick and cozy soup.

  • Prep. Turn your Instant Pot on to the sauté setting.
  • Cook the onions. Add the oil and the onions to the Instant Pot, and cook for 7 minutes, while occasionally stirring, then turn off the sauté setting.
  • Add most of the other ingredients. Place the vegetable broth, potatoes, carrots, garlic, celery seed, paprika, dry mustard, thyme, salt, and pepper in the Instant Pot.
An Instant Pot with diced onions cooking in it - 3
  • Cook. Place the lid on the Instant Pot, and set the vent to seal, then cook on high pressure for 10 minutes. When the 10 minutes are up, quick release the pressure.
  • Blend. Take the lid off the Instant Pot, and use an immersion blender to puree the potatoes. If you don’t have an immersion blender , you can transfer the soup to a standard blender. If you want soup that’s chunkier, don’t blend all of the potatoes.
An immersion blender in an Instant Pot with cooked potatoes, carrots, onions, and veggie broth - 4
  • Finish the soup. Add the dairy-free milk, lemon juice, and nutritional yeast to the soup. Stir to combine, then season with salt and pepper.
Vegan milk on top of blended potatoes in an Instant Pot - 5
  • Serve. Set the Instant Pot to the keep warm setting, and serve the soup.

Tips for Success

Here are some things you can do to ensure that you get the most out of this soup every time you make it.

  • Use homemade broth. One of the best ways to increase the flavor in this soup is to make your own vegetable broth. Store-bought broth will make for a delicious soup, but nothing beats homemade stock. I recommend using my vegetable broth recipe that uses veggie scraps.
  • Add fun toppings. I love to put fun toppings on my soups. It’s a great way to take them to the next level, while also offering some customization. My favorite toppings for this soup are shredded vegan cheese, vegan sour cream, vegan bacon bits, chives, and green onions. But you can add whatever you’d like!
  • Make it extra creamy. This vegan Instant Pot potato soup is already creamy, but you can make it even creamier by substituting ½ cup of the non-dairy milk with vegan sour cream.
A bowl of potato soup topped with chives, vegan cheese, and vegan bacon bits, with an Instant Pot in the background - 6

Serving Suggestions

This soup is very comforting, and I think it goes well with some hearty vegetables, or some good bread. Here are some of my favorite things to serve alongside this potato soup.

  • Garlic and rosemary focaccia bread
  • Vegan garlic parmesan dinner rolls
  • Roasted garlic bread
  • Maple roasted Brussels sprouts with apples and pecans
  • Balsamic roasted vegetables
Close up of a spoon taking a spoonful of potato soup out of a bowl of potato soup topped with chives, vegan cheese, and vegan bacon bits - 7

How to Store Instant Pot Potato Soup

You can store this soup in the fridge in an airtight container for up to 5 days. Reheat over medium heat on the stove for 5 minutes, or in 30-second intervals in the microwave on 80% power.

Can I Freeze This Recipe?

This is a great recipe to freeze for an easy meal down the road. It will last for 3 months in the freezer if stored in an airtight container. Defrost or thaw entirely before reheating.

A bowl of potato soup topped with chives, vegan bacon bits, and vegan cheese, with a spoon taking a spoonful out, next to another bowl and a spoon - 8

More Vegan Soups to Make

Hopefully you enjoyed this creamy vegan Instant Pot potato soup. If so, then be sure to try some of my other favorite vegan soup recipes.

  • White bean and kale soup
  • Creamy vegan mushroom wild rice soup
  • Easy lentil soup
  • Tuscan white bean soup
  • Vegan coconut curry lentil soup
Overhead view of a bowl of potato soup garnished with vegan bacon bits, vegan cheese, and chives, next to a spoon - 9

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion , diced
  • 1 cup carrots , cut into slices
  • 3 pounds potatoes , peeled and cut into chunks (use a mixture of yellow and red potatoes)
  • 3 cups vegetable broth
  • 3 cloves garlic , minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon celery seed
  • ½ teaspoon paprika
  • ½ teaspoon dry mustard
  • pinch of thyme
  • 1 ½ cups non-dairy milk
  • 1 tablespoon lemon juice
  • ¼ cup nutritional yeast

Instructions

  • Set the instant pot to saute.
  • Add the oil and onions to the pot. Cook for 7 minutes, stirring occasionally.
  • Cancel the saute setting.
  • Add the carrots, potatoes, vegetable broth, garlic, salt, pepper, celery seed, paprika, dry mustard and thyme to the instant pot.
  • Place the lid on and set the vent to seal.
  • Cook on high pressure for 10 minutes. Quick release the pressure when cooking is finished.
  • Open the lid. Using an immersion blender, puree the potatoes. If you like chunks of potato in the soup, only puree half of the potatoes.
  • Add the milk, lemon juice and nutritional yeast to the potatoes. Stir well.
  • Add salt & pepper to taste.
  • Serve immediately or keep warm in the instant pot with the Keep Warm setting.

Notes

A bowl of potato soup topped with vegan cheese, vegan bacon bits, and chives, with another bowl of soup, a bowl of chives, a spoon, and an Instant Pot in the background - 10

Creamy Vegan Instant Pot Potato Soup

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion diced
  • 1 cup carrots cut into slices
  • 3 pounds potatoes peeled and cut into chunks (use a mixture of yellow and red potatoes)
  • 3 cups vegetable broth
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon celery seed
  • ½ teaspoon paprika
  • ½ teaspoon dry mustard
  • pinch of thyme
  • 1 ½ cups non-dairy milk
  • 1 tablespoon lemon juice
  • ¼ cup nutritional yeast

Instructions

  • Set the instant pot to saute.
  • Add the oil and onions to the pot. Cook for 7 minutes, stirring occasionally.
  • Cancel the saute setting.
  • Add the carrots, potatoes, vegetable broth, garlic, salt, pepper, celery seed, paprika, dry mustard and thyme to the instant pot.
  • Place the lid on and set the vent to seal.
  • Cook on high pressure for 10 minutes. Quick release the pressure when cooking is finished.
  • Open the lid. Using an immersion blender, puree the potatoes. If you like chunks of potato in the soup, only puree half of the potatoes.
  • Add the milk, lemon juice and nutritional yeast to the potatoes. Stir well.
  • Add salt & pepper to taste.
  • Serve immediately or keep warm in the instant pot with the Keep Warm setting.

Notes

Nutrition

Creamy Vegan Instant Pot Potato Soup https://jessicainthekitchen.com/creamy-vegan-instant-pot-potato-soup/ January 5, 2023

This vegan chicken pot pie casserole is rich, creamy, and well-seasoned. It has the same hearty, comforting flavor as a traditional chicken pot pie, but without any of the meat or dairy. You can even make it gluten-free!

Close up of a spoonful of pot pie with a pot pie casserole in the background. - 11

Chicken pot pies are one of the most comforting foods around. They’re warm, soothing, creamy, and hearty, with lots of familiar flavors. Unfortunately, they’re usually packed full of dairy and meat. So I decided to come up with a vegan recipe that hits all of the same flavors. And I decided to make it a casserole, which is a little easier than making individual pot pies, and much more convenient for serving a family.

This vegan pot pie casserole, made with meatless chicken, carrots, and potatoes, is so filling. And it’s full of strong flavors from the garlic, thyme, and black pepper. This recipe will be a hit with anyone you serve it to, not just vegans! Plus, you can easily make it gluten-free as well.

Overhead view of the labeled ingredients for vegan chicken pot pie casserole: a bowl of carrots, a bowl of onions, a bowl of oil, a bowl of celery, a bowl of vegetable broth, a bowl of garlic, a bowl of salt, pepper, and thyme, a bowl of flour, a bowl of peas, a bowl of potatoes, a bowl of vegan milk, a bowl of vegan chicken, and a piece of puff pastry. - 12

Notes on Ingredients

Here are all the ingredients you’ll need to make this vegan chicken pot pie casserole recipe. Scroll to the recipe card at the bottom of the article to see the exact amounts of each ingredient.

  • Vegan Chicken – You can use any brand that you like.
  • Olive oil
  • Onion
  • Carrots
  • Celery
  • Potatoes – Red potatoes are best for this recipe.
  • All purpose flour – If you’re making a gluten-free vegan pot pie casserole, use a gluten-free flour blend.
  • Salt
  • Black pepper – For best results use freshly-ground pepper.
  • Thyme
  • Garlic
  • Vegetable broth
  • Non-dairy milk – You can use any type of non-dairy milk, just make sure that it is unsweetened and unflavored.
  • Green peas – Frozen peas work just fine for this recipe.
  • Vegan puff pastry – Use a gluten-free puff pastry if you’re making a gluten-free recipe.

How to Make Vegan Chicken Pot Pie Casserole

Here’s how to make this hearty and rich pot pie.

  • Prep. Preheat the oven to 425F, and lightly grease a 2-quart casserole dish.
  • Prepare the chicken. Follow the instructions on the package to cook the vegan chicken.
  • Prepare the puff pastry. Place the puff pastry on a piece of parchment paper and roll it out until it’s a little bit larger than the casserole dish. Place the casserole dish upside-down on the puff pastry and trim the pastry so that it fits the dish. Cut a few holes in the center of the puff pastry for ventilation.
A rectangle of puff pastry on a piece of parchment paper. - 13
  • Freeze the puff pastry. Carefully lift up the parchment paper with the puff pastry, and place it on a baking sheet, then put the baking sheet in the freezer while you continue with the recipe.
  • Cook the veggies. Heat a dutch oven over medium heat and add the oil. Then add the carrots, onion, celery, and potatoes, and cook, stirring occasionally, until the onions and celery are tender. This should take about 10 minutes.
  • Add the flour and seasonings. Add the flour, thyme, garlic, salt, and pepper to the dutch oven and cook for 2 more minutes, while stirring.
A dutch oven with raw carrots, potatoes, celery, and onions in it. - 14
  • Add the liquid. Pour the vegetable broth and dairy-free milk into the dutch oven, and stir until a smooth sauce forms, then remove from the heat.
A dutch oven filled with lots of potatoes and vegetables, coated in flour. - 15
  • Add the chicken and peas. Pour the vegan meat and the green peas into the mixture, and stir to combine.
A dutch oven with vegan chicken and peas on top of the rest of the pot pie filling. - 16
  • Pour the filling. Transfer the vegan pot pie filling into the casserole dish.
  • Add the puff pastry. Remove the puff pastry from the freezer and place it on top of the pot pie filling.
Overhead view of a casserole dish filled with pot pie filling. - 17
  • Bake. Put the casserole dish on a baking sheet, and put the baking sheet in the oven. Cook until the puff pastry is just golden brown, which should take about 35 minutes.

Tips for Success

Here are some of my favorite tricks and tips for making this hearty casserole.

  • Make your own broth. If you want to really take this vegan chicken pot pie casserole to the next level, you can do so by making your own vegetable broth. Homemade veggie broth is a lot more flavorful than what you’ll find in the store, so making your own broth really adds to the complexity of this dish. Here’s my recipe for a vegetable stock that uses veggie scraps.
  • Make consistent cuts. When cutting the vegetables for this recipe, try to cut them all to similar sizes. That way the veggies will cook at the same speed, and you won’t have a pot pie that has some overcooked or undercooked vegetables.
  • Add whatever veggies you want. Potatoes, carrots, onion, celery, and peas are the standard vegetables for chicken pot pie, but feel free to clean out your fridge by using up whatever spare veggies you have around the house. You can put almost any veggies in this dish and they’ll taste great!
Overhead view of a pot pie casserole next to some plates and cutlery. - 18

What to Serve With Chicken Pot Pie Casserole

Since this recipe is rich and hearty, it goes best with two things: a light salad and bread. Here are my favorite dishes to make when having vegan chicken pot pie casserole.

  • Easy vegan caesar salad
  • The best kale salad with sesame tahini dressing
  • Kale, apple, and chickpea salad with vegan feta
  • Roasted garlic bread
  • Garlic and rosemary focaccia bread
The end of a casserole dish filled with pot pie with a spoon taking a serving out, next to two plates with servings and forks. - 19

How to Store and Reheat

You can store vegan chicken pot pie casserole in an airtight container in the fridge for up to 3 days. Reheat in a 350F oven for 10 minutes, or in a microwave on 80% power in 30-second increments.

Can I Freeze This Recipe?

You can definitely freeze this recipe. Store it in an airtight container in the freezer for up to 3 months for a super easy meal. Just throw it in a 350F oven for 15-20 minutes, and you’re all set.

Close up of a spoon taking a spoonful of pot pie casserole out of a casserole dish. - 20

More Casseroles to Make

If you liked this vegan chicken pot pie recipe, then check out some of my other favorite casseroles to make.

  • Cheesy cauliflower pizza casserole
  • Vegan green bean casserole
  • Vegan chili cornbread casserole
  • Vegan sweet potato casserole with maple pecan topping
  • Slow cooker quinoa enchilada casserole

Ingredients

  • 3 cups soy curls , or any vegan chicken brand you like
  • 2 tablespoons olive oil
  • ¾ cup onion , diced
  • 1 cup carrots , cut into ¼-inch slices
  • ½ cup celery , diced
  • 1 cup red potatoes , peeled and cut into ½-inch cubes
  • 5 tablespoons all purpose flour , (can also use gluten-free flour blend)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¾ teaspoon thyme
  • 2 cloves garlic , minced
  • 1 cup vegetable broth
  • 1 cup non-dairy milk
  • 1 cup frozen green peas
  • 1 piece vegan puff pastry

Instructions

  • Preheat the oven to 425 degrees. Lightly grease a 2 quart casserole dish.
  • Cook the “chicken” pieces according to the package instructions. I usually soak them in broth first, then cook off for about 10 minutes until cooked through. Set aside.
  • Roll the puff pastry out on a piece of parchment paper to a little larger than your casserole dish and trim the edges to fit. Cut some vent holes in the center of the pie lid. Transfer the parchment paper and pastry to a baking sheet and place in the freezer while you prepare the filling.
  • Add the oil to a dutch oven over medium heat.
  • Add the onion, carrots, celery and potatoes to the oil and cook, stirring occasionally, until the onions and celery are tender, about 10 minutes.
  • Add the flour, salt, pepper, thyme, and garlic to the vegetables and continue to cook for 2 minutes, stirring constantly.
  • Pour in the broth and milk and stir well until it forms a smooth sauce. Remove from heat.
  • Add the chicken pieces and the frozen green peas and fold them into the sauce.
  • Pour the filling into the prepared casserole dish.
  • Remove the pastry top from the freezer and place it on top of the casserole filling.
  • Place the casserole dish on a baking sheet in case of spillage, bake in a preheated oven for 35 minutes or until the top is just barely golden brown.

Notes