Instant Pot® Vegan Potato Soup

Name: Instant Pot® Vegan Potato Soup
Total time: 45
Yield: 4
Ingredients: 1 tablespoon olive oil; 0.33333334326744 cup chopped shallots; 5 cloves garlic, minced; 1.5 cups vegetable broth; 3.5 cups chopped potatoes; 1.75 cups cashew milk; 2 tablespoons flour; 0.5 teaspoon salt; 0.25 teaspoon freshly ground black pepper; 1/3 cup vegan French onion dip (such as Kite Hill®); 2 ounces vegan soy cheddar cheese; 2 tablespoons minced fresh chives

Recipe by thedailygourmet from allrecipes.com

Dinner 45 Mins.

Ingredients

4 servings

•

1 tablespoon olive oil
•

0.33333334326744 cup chopped shallots
•

5 cloves garlic, minced
•

1.5 cups vegetable broth
•

3.5 cups chopped potatoes
•

1.75 cups cashew milk

•

2 tablespoons flour
•

0.5 teaspoon salt
•

0.25 teaspoon freshly ground black pepper
•

1/3 cup vegan French onion dip (such as Kite Hill®)
•

2 ounces vegan soy cheddar cheese
•

2 tablespoons minced fresh chives

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 8 minutes. Unlock and remove the lid.
Meanwhile, stir together cashew beverage and flour in a small microwave-safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.
Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.