Step 1

Set the Instant Pot to the saute setting. Once it’s ready add the carrots, celery, and garlic with 1-2 Tbsp of water or veggie broth. Cook for 1-2 minutes. Press “Cancel” on the Instant Pot, add 2 more tablespoons of veggie broth and scrape the bottom of the pot with a wooden spoon to loosen up any of the little brown bits.

Step 2

Add the potatoes, veggie broth, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot. Lock the lid, set the valve to seal, and set the Instant Pot timer to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking let the pressure release naturally or use the quick release method. Once all of the remaining pressure is release unlock and remove the lid.

Step 3

Whisk the non-dairy milk and cornstarch together and stir into the potato soup until the soup thickens. Then, stir in the nutritional yeast until everything is well combined. If you prefer a less chunky soup use an immersion blender to give it more of a creamy consistency.

Step 4

Season with salt and pepper to taste…serve!