A visiting friend was debating whether or not she should buy an Instant Pot, and as luck would have it, this recipe for Instant Pot Potato Soup popped into my email that same morning. We had all the ingredients on hand, so it was the perfect opportunity to show her how easy it was.
The result was a creamy, thick potato soup with a slightly cheesy flavor (due to the nutritional yeast). We both agreed it was delicious, but that we’d add a bit more celery the next time. If you prefer a thinner soup, you could always add more plant milk or veggie broth.
One “We Messed Up” Note: The recipe calls for the plant milk and corn starch to be mixed together and added after the soup is pressure cooked, along with the nutritional yeast. But in our haste, was added everything to the Instant Pot at the same time – including the plant milk, the corn starch, and the nutritional yeast. It still turned out great. Sometimes plant milks (especially soy milk) will separate a bit when pressure cooked; however, the unsweetened almond milk we used didn’t do that this time. Be assured that even if you mess up, it will most likely still be great!
I’d love to know if you give this one a try 🙂
PS: Check out these great opportunities:
Signed copies of The “Plan A” Diet are available for only $10! Click here for details.
New online courses starting soon! Subscribe to the newsletter for all the details.
Two new classes being offered at Joliet Junior College this spring! “Inflammation and Your Diet” and “Intro to Safe, Permanent Weight Loss.” Details and registration can be found at JJC.edu/LLC (scroll down a bit to the 2020 Spring catalog; then go to page 26).