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!
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.
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.
- Chop the onion fine
- Mince the garlic
- Peel the potatoes and dice them into small cubes
- Chop the carrots
- 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.
- 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.
- 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.
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.
Instant Pot Potato Soup
- 6-quart Instant Pot Duo
- 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
- 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.
- 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.
- 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.
- Instead of fresh carrots, you can add frozen vegetables of your choice. Mushrooms and cauliflower work well.