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    You are here: Home » Soups and Stews

    Published: Mar 26, 2020 · Modified: Oct 13, 2021 by Saima · This post may contain affiliate links. As an Amazon affiliate, I earn from qualifying purchases · This blog generates income via ads.

    Gluten Free Potato Soup Recipe (Instant Pot)

    1.3K shares
    • 174
    Jump to Recipe
    potato soup in bowl

    Gluten free potato soup made in the instant pot is easy, comforting and nutritious. Made with the humble russet potato, the soup has readily available ingredients like carrots, onions and garlic. Dashes of butter and cream add a lovely texture and richness to it!

    potato soup in a bowl

    Needing a hearty bowl of soup to cheer you up? Make this creamy gluten free potato soup in your instant pot. It has ingredients that most people will have in their pantries and freezers, so there is no need to go grocery shopping. And yes, if you don't have fresh chives or other herbs, you can totally leave them out! They work as a garnish and your soup will not suffer for lack of them.

    If soup is what's keeping you going, do check out my other soup recipes. They are all made using an instant pot and are customizable. Add or delete ingredients according to what you have at hand. That is the beauty of soup after all. You don't have to stick to the ingredient list 100% of the time. Throw in what you have and you'll still end up with something quite tasty:)

    Why this potato soup recipe works

    • Gluten free and vegetarian - Cornflour makes it free of gluten, so anyone who cannot tolerate gluten is good to go!
    • Uses common pantry and freezer ingredients - we've all stocked up on things like cornflour, potatoes, onions, garlic, butter and broth, right?
    • Easy to make - making this instant pot potato soup is a simple matter of adding the ingredients to the pot and pressing a few buttons. No culinary expertise required.
    • Quick - if you have 35 minutes to spare, that's all the time you need to make this soup from start to finish including prep time. Yay!
    • Filling, tasty and nourishing - it always surprises me that with such straightforward ingredients and an equally straightforward cooking method, the soup still turns out super-delicious.

    Ingredients

    potato soup ingredients on a wooden tray

    Substitutions

    These are some pretty easy ingredients, but let's talk about a few omissions and substitutions in case you don't have some of them.

    • Chives can be omitted completely, or you can use any other herb (fresh or dried) you have like parsley, mint or even thyme. If using dried, add just a few pinches.
    • If fresh cream is not available, make do with powdered milk. Follow the directions on the powdered milk packet to make 1 cup of milk and add it directly to the soup after releasing the pressure in your instant pot.
    • Carrots can be substituted with any frozen vegetables you might have like mushrooms or cauliflower or even broccoli. Each will add its own distinctive taste and color, but the soup will not be any worse for it. The idea is to be creative over here!
    • Of course, potatoes being potatoes, use any kind you have.

    Instructions

    Get ready..

    • Chop the onion fine
    • Mince the garlic
    • Peel the potatoes and dice them into small cubes
    • Chop the carrots

    Cook...

    Step 1

    • Switch on your instant pot to sauté (normal) and melt the butter.
    • Add the sliced onions and garlic and sauté for 5 minutes or until soft and fragrant. Cancel sauté.
    onions and garlic in butter in instant pot

    Step 2

    • Add the potatoes, carrots and broth to the pot.
    • Add salt and pepper and mix well.
    • Pressure cook for 10 minutes and once the timer beeps, release pressure after 10 minutes.
    potato soup in instant pot

    Step 3

    • Open the pot and switch to sauté again. With the back of a wooden spoon, mash the vegetables lightly. They should be soft enough to break easily.

    Tip: If you like your soup smooth instead of chunky, use an immersion blender and blend the soup right in the pot. Just a few rounds will do since the vegetables are already quite soft.

    • Add the cornflour dissolved in a few tablespoons of water and stir until the soup thickens (2 minutes).
    • Stir in the cream and top with chives and some more black pepper. Serve hot.

    Note: The cornflour and cream are added after opening the pot as you don't want to get the burn warning on your instant pot. This sometimes happens if there is not enough liquid in the pot. Cornflour and cream act as thickeners, so they are best added after pressure cooking. Here's more on the subject in this post: Instant Pot Burn Notice: What, Why and How to Troubleshoot.

    instant pot potato soup

    More Gluten Free Vegetarian Soup Recipes

    • Sweet Corn Soup - simple, homemade soup with veggies like beans, carrots, and of course sweet corn.
    • Butternut Squash and Carrot Soup - so smooth and creamy, you can sip it from a mug.
    • Cauliflower Soup - a vegan soup bursting with the flavor and goodness of cauliflower, butter beans, turmeric, garlic, and herbs. Sunshine in a bowl!
    • Minestrone Soup - the best, most comforting vegan soup I know! It's chockfull of a medley of veggies, beans, and pasta cooked in vegetable broth and ripe tomatoes.
    potato soup in bowl
    potato soup in bowl

    Instant Pot Potato Soup

    Saima Zaidi
    Instant pot potato soup is easy, comforting and nutritious. Made with the humble russet potato, this thick and chunky vegetarian soup has readily available ingredients like carrots, onions and garlic. Dashes of butter and cream add a lovely texture and richness to it!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine American
    Servings 6
    Calories 307 kcal

    Equipment

    • 6-quart Instant Pot Duo

    Ingredients
     
     

    • 3 tablespoon butter
    • 1 ½ cups yellow onion chopped fine
    • 4 cloves garlic minced
    • 8 russet potatoes small, peeled and cut into small cubes
    • 2 carrots medium sized
    • 3 cups vegetable broth
    • ½ teaspoon ground black pepper
    • 1 tsp sea salt
    • 2 tablespoon cornflour
    • ¼ cup heavy cream
    • 1 bunch chives chopped

    Instructions
     

    • Turn on your instant pot to sauté (normal setting) and melt the butter. Add onions and garlic and sauté for 5 minutes or until the onions and garlic are softened and aromatic. Cancel sauté.
    • Add the potatoes, carrots, broth, salt and pepper and mix well. Secure the lid, make sure the steam release vent is on sealing, and set to pressure cook on high for 10 minutes.
    • After the timer beeps, wait for 10 minutes before releasing the pressure.
    • Open the pot and switch to sauté again. Mash the vegetables lightly with the back of a spoon.
    • Add the cornflour dissolved in water and stir until the soup thickens (2-3 minutes).
    • Stir in the cream and top the soup with chopped chives. Serve hot.

    Notes

    1. If you like a chunky soup, mash the veggies lightly. If, however, you like your soup smooth, you can blend the soup with an immersion blender. 
    2. Substitute the heavy cream with 1 cup of milk if you don't have or want to use cream. Or use half and half or sour cream if you so wish.
    3. Instead of fresh carrots, you can add frozen vegetables of your choice. Mushrooms and cauliflower work well.

    Nutrition

    Serving: 1cupCalories: 307kcalCarbohydrates: 62gProtein: 7gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 14mgSodium: 900mgPotassium: 1338mgFiber: 5gSugar: 6gVitamin A: 3839IUVitamin C: 21mgCalcium: 73mgIron: 3mg
    Keyword gluten free potato soup recipe, instant pot soup, potato soup, vegetarian soup
    Tried this recipe?Let us know how it was!

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    1.3K shares
    • 174

    Reader Interactions

    Comments

    1. Sakina says

      June 02, 2021 at 12:48 pm

      5 stars
      The soup was excellent. Loved it with garlic bread. Easy to make and yummy to eat.Thanks!

      Reply
    2. Hollie says

      March 13, 2022 at 8:11 pm

      5 stars
      I have made this soup 3 times and the entire pot is gone in less than a day every time! So good you will want to make twice as much.

      Reply
      • Saima says

        March 15, 2022 at 12:52 pm

        Hollie, so glad you liked it. Thank you!!

        Reply

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    Hi, I'm Saima! I live in Alberta, Canada with my husband and twin boys. Here, you'll find Indian recipes with fresh, natural ingredients and easy, no-fuss cooking techniques. Welcome to my blog!

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