Instant Pot Baked Potato Soup – Vegan

This recipe is meant to be a copycat recipe of Panera’s Baked Potato Soup, but I added my healthy flair and made it dairy free and gluten free. It’s so creamy and satisfying!! Add any toppings you normally would to a baked potato.


5-6 cups diced potatoes

4 cups water or vegetable broth

1 large onion diced

1 can coconut milk or 14 oz plant milk unsweetened

4 tablespoons oil of choice I used avocado oil

1 teaspoon salt or more to taste

1 teaspoon pepper

1 teaspoon garlic powder or minced garlic

1 teaspoon onion powder

1 teaspoon paprika

toppings of choice like chopped green onion, non dairy cheese shreds, cashew parm (see my vegan recipe), croutons.

  1. Set instant pot to saute 
  2. add oil and onion cook until translucent about 4 minutes
  3. add broth or water, seasonings, and diced potatoes 
  4. cook on manual high pressure for 12 minutes and quick release when finished
  5. mash some of the potatoes and add the coconut or plant milk (make sure unsweetened and NOT vanilla flavored)
  6. Serve immediately with Chives, shredded cheese, etc.

Published by Temple Maintenance Health Coach

I am a certified health coach and health enthusiast! I have been studying nutrition for almost 2 whole decades. I love to create healthy plant based dishes and experiment with new recipes!!

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