4.9
(42)
Your folders
Your folders
Export 14 ingredients for grocery delivery
Step 1
Slice and cut potatoes into 1-2″ chunks and place in the Instant Pot. I prefer NOT to peel the potatoes, but do what you prefer.
Step 2
Add the veggie broth, carrots, celery, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot with the potatoes. Lock the lid, set the valve to seal, and set the Instant Pot to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking do a “quick release” and removed the lid.
Step 3
Whisk the unsweetened almond milk and corn starch together and stir into the potato soup until the soup thickens. Then, stir in the nutritional yeast until everything is well combined.
Step 4
Salt and pepper to taste…serve!
Your folders
kristineskitchenblog.com
5.0
(6)
6 minutes
Your folders
kristineskitchenblog.com
Your folders
delish.com
4.0
(22)
Your folders
spendwithpennies.com
5.0
(3)
20 minutes
Your folders
amindfullmom.com
4.8
(14)
15 minutes
Your folders
delish.com
Your folders
40aprons.com
5.0
(1)
25 minutes
Your folders
amomsimpression.com
5.0
(6)
10 minutes
Your folders
bunsinmyoven.com
25 minutes
Your folders
wellplated.com
5.0
(10)
25 minutes
Your folders
wellplated.com
Your folders
simply-delicious-food.com
5.0
(3)
15 minutes
Your folders
anyreasonvegans.com
18 minutes
Your folders
pressurecookrecipes.com
5.0
(26)
Your folders
shaneandsimple.com
5.0
(83)
25 minutes
Your folders
simplyhappyfoodie.com
5.0
(36)
8 minutes
Your folders
simplyhappyfoodie.com
Your folders
veganhuggs.com
5.0
(20)
6 minutes
Your folders
saltandlavender.com
5.0
(9)
17 minutes