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Instant Pot Potato Spinach Soup

hands holding white bowl of potato spinach soup with silver spoon over wooden serving board
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5 from 11 reviews

This feel-good Instant Pot Potato Spinach Soup is healthy *and* delicious, thanks to a ton of cozy veggies and creamy cashews! Gluten-Free & Vegan.

Ingredients

Scale

For the Soup: 

  • 1 tablespoon avocado or extra virgin olive oil (optional; see notes)
  • ½ yellow onion, diced
  • 1 tablespoon garlic, minced (about 3 cloves) 
  • 2 ribs of celery, chopped
  • 2 large carrots, chopped
  • ¼ cup (5 g) fresh parsley, finely chopped
  • 2 pounds (900 g) gold potatoes, diced
  • 6 cups (1.4 L) low-sodium vegetable broth (homemade or store-bought)
  • 4 ounces (115 g) baby spinach
  • Salt and black pepper, to taste

For the Cashew Cream: 

  • ½ cup (80 g) raw cashews, soaked*
  • 1 cup (235 ml) filtered water 
  • 1 tablespoon mellow white miso paste

Instructions

  1. Press the “Sauté” function to turn on the instant pot. Once warm, add the oil (or ¼ cup vegetable broth) and the onion and sauté until translucent and golden, 3 to 5 minutes. 
  2. Add the garlic, celery, carrots, and parsley to the pot. Sauté for an additional 2 to 3 minutes, until the garlic is golden and fragrant. 
  3. Next, add the diced potatoes to the pot; cover with vegetable broth, then seal the lid and cook on Manual “high” pressure for 5 minutes. 
  4. While the soup is cooking, add the cashews, miso paste, and 1 cup of filtered water to a high-speed upright or bullet blender. Blend until thick and creamy, 60 to 90 seconds.
  5. Once the timer goes off, cover the vent of the pressure coker with a dish towel and immediately release the pressure. Remove the lid and stir in the spinach and cashew cream, then season with salt and pepper to taste. 
  6. Serve warm with fresh parsley and black pepper, or as desired.  Leftovers will keep in the fridge for up to 7 days.

Notes

  • Nut-Free: make a “cream” by blending the miso paste with 1 cup of soy or full-fat coconut milk (omit the cashews), then use as directed
  • Oil-Free: replace the oil with 1/4 cup (60 ml) water or vegetable broth when sauteéing the vegetables, adding more as necessary to prevent sticking
  • Stovetop Instructions: Follow steps 1-3 as stated above, cooking the vegetables over medium heat and bringing the mixture to a boil over high heat. Once the soup comes to a boil, cover and simmer until the potatoes are fork-tender, 10 to 12 minutes. Stir the cashew cream and spinach into the soup at the end, then serve.

Find it online: https://frommybowl.com/instant-pot-potato-spinach-soup/