Instant Pot Potato Spinach Soup (Dairy-Free)

GFGluten Free

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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.

My mom used to make homemade soup and bread for us every Sunday in the winter, and I loved it. There’s something so comforting about cozying up to a hot, steamy bowl of yummy broth and veggies after a lazy day of pajamas, board games, and football. Maybe that’s why I naturally crave soup as soon as the temperatures start to drop?

Regardless, this Potato Spinach Soup tastes just like one of the soups my mom used to make — only this time, it’s dairy-free and made in the Instant Pot! 

potato spinach soup in white bowl with spoon on marble background

INGREDIENTS FOR POTATO SPINACH SOUP

This feel-good soup is the perfect cold weather remedy. It’s easy, budget-friendly, and made with only 10 simple plant-based ingredients, including:

vegetable ingredients for potato spinach soup on marble background

  • Onions, Garlic, Carrot & Celery – for a yummy soup base + tons of nutrients!
  • Spinach & Parsley – for some bright flavor (and more #health), and
  • White Potatoes – for that hearty, creamy, cozy bite

All of these ingredients taste great, but they’re also widely available year-round. Winter produce can look a little shabby mid-season, but it’s pretty much a guarantee that your local store will have some celery, carrots, and potatoes!

HOW TO MAKE INSTANT POT POTATO SPINACH SOUP

cooked potato spinach soup before adding cashew cream and spinachcooked potato spinach soup after adding cashew cream and spinach

  1. Sauté the onion, garlic, carrots, celery, and parsley until golden and fragrant
  2. Add the diced potatoes and vegetable broth to the pot, then seal and cook for 5 minutes on high pressure.
  3. While the soup cooks, make your dreamy cashew cream by blending cashews, miso paste, and water together in a high-speed blender.
  4. Release the pressure, stir in the cream + fresh spinach, then serve and enjoy!

If you have a nut allergy, don’t have a high-speed blender, or simply don’t want to shell out $$$ for cashews), don’t worry! You can replace them with a creamy plant-based milk instead – see the recipe notes for full details (and a stovetop version of this recipe as well!)

hands holding white bowl of potato spinach soup over wooden serving tray

This Instant Pot Potato Spinach soup is so dang yummy! I love how it’s rich and creamy, yet the veggie-packed soup won’t weigh you down after you eat it. So have a bowl (or two, or three) – it’s equally great as a weeknight dinner or meal-prepped lunch. You can serve it as-is, or pair with some crackers or toasted bread for an even heartier bite.

If you’re looking for more cozy soup recipes, you’ll also love this Instant Pot Minestrone, this Instant Pot Black Bean Soup, and this Sweet Potato & Lentil Soup! 

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. #potatospinachsoup #potatosoup #instantpot #dairyfree #vegan | frommybowl.com

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Instant Pot Potato Spinach Soup

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.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Mintes
  • Cook Time: 20 Minutes
  • Total Time: 10 minute
  • Yield: Serves 4
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

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.

Keywords: spinach potato soup, vegan potato spinach soup, instant pot potato spinach soup, dairy free potato spinach soup, healthy potato spinach soup

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. O.M.G. This soup is amazing!! Both my husband and I thoroughly enjoyed it! I’m excited to try your other creations! I have been recently diagnosed with heart issues, and after much research, have decided to adopt a plant based diet. Having been born, and raised, in the Midwest, however, has made it a difficult to transition. Like you said in your backstory, recipes are either way too complicated, and/or contain unfamiliar ingredients that are not practical (for midwestern women like me) Whatever. I just want you to know how much I appreciate your determination and hard work. Please know that you are not only saving animals (thank you), but you are also saving humans. Understand that. Thank you so much! You’re an angel! can I say that?

    1. I’m so glad you loved the soup and that you’re finding my recipes helpful for your transition into a plant based diet 🙂

  2. Best soup ever! I’ll admit, I was a little leery because there isn’t really any seasoning or flavoring other than the miso. But it is a 5-star winner and the flavors are spot on! I’ve made it multiple times and my husband even requests it.

  3. This soup was so comforting and simple to make. I used an Instant Pot Duo Mini, and adjusted the recipe by only using 3 cups of broth. I also swapped oat milk for the cashews and it was still creamy and delicious! I recommend adding a can of white beans for extra protein. Yum! Thanks Caitlin!!

  4. This was delicious, comforting, and hearty! It was even better the second day, as it had thickened up a bit and the flavors were more prominent. I added some baked tofu to it to add some protein. Just made a second batch!

  5. Hi Caitlin! Today has been my first time ever making a proper soup and I made this one. It has been an all-round success!! Thank you so much for all your recipes 😉

  6. Easy and delicious! I couldn’t find miso paste but I found a packet for making white miso soup and it must have worked because it’s delicious! Using cashews for the cream is GENIUS! Thank you for the recipe!

    1. That’s some good quick thinking! Miso paste is a pretty great ingredient, definitely recommend trying it out!

  7. I want to make this tonight but don’t have miso paste. Are their any good substitutes for miso paste?

    1. Miso adds a great sort of saltiness (without the tons of salt). You could just substitute some salt to taste or a small bit of bouillon to get the same sort of effect.

    1. The quick way is to put the cashews in a pot and cover with water. Bring the water to a boil, cover and remove from heat. Soak them for about 15 minutes and drain the water!

  8. We made this tonight, and it was really good! My little ones loved helping me make it, and eat it!
    Thanks Caitlin

  9. This is so delicious! Since transitioning to plant based the last couple weeks I have tried several recipes and everything from your blog have been the best! Thanks for all the hard work you put in to sharing these amazing recipes! While I was making the soup tonight I prepped double the veggies to make the minestrone in a couple days!

    1. So happy to hear that you’ve been enjoying everything! Glad the transition has been going good. Thanks so much!

    1. You CAN but you might be missing out on some extra flavor, if you feel inclined to replace it you may want to add salt. If you ever get a chance to try out miso with cooking, definitely do!

    1. A lot of major grocery store chains should carry it! It’s location may vary slightly but typically you can find it in a refrigerated section of your grocery store, sometimes near things like tofu or Kimchi or other Asian grocery products.