This feel-good Instant Pot Potato Spinach Soup is healthy and delicious, thanks to a ton of cozy veggies and creamy cashews! It’s gluten-free and vegan, making it perfect for everyone to enjoy.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients 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
Directions
- Sauté the Vegetables:
- Press the “Sauté” function to turn on the Instant Pot. Once warm, add the oil (or ¼ cup vegetable broth) and the onion. Sauté until translucent and golden, 3 to 5 minutes.
- 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.
- Cook the Soup:
- Add the diced potatoes to the pot and cover with vegetable broth. Seal the lid and cook on Manual “high” pressure for 5 minutes.
- While the soup is cooking, prepare the cashew cream. Add the cashews, miso paste, and 1 cup of filtered water to a high-speed blender. Blend until thick and creamy, 60 to 90 seconds.
- Finish the Soup:
- Once the timer goes off, cover the vent of the pressure cooker with a dish towel and immediately release the pressure. Remove the lid and stir in the spinach and cashew cream. Season with salt and pepper to taste.
- Serve:
- Serve warm with fresh parsley and black pepper, or as desired. Leftovers will keep in the fridge for up to 7 days.
Serving Suggestions
- Enjoy this soup with a slice of crusty bread or a side salad for a complete meal.
- Garnish with extra fresh parsley and a sprinkle of black pepper for added flavor.
Cooking Tips
- 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 sautéing the vegetables, adding more as necessary to prevent sticking.
Nutritional Benefits
- Potatoes: Provide potassium and vitamin C.
- Spinach: Rich in iron and vitamins A and C.
- Cashews: Add healthy fats and protein.
Dietary Information
- Gluten-Free: Yes
- Vegan: Yes
- Nut-Free Option: Yes (see notes)
Storage Tips
- Store the soup in an airtight container in the refrigerator for up to 7 days.
- Reheat gently on the stovetop or in the microwave before serving.
Why You’ll Love This Recipe
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- The combination of cozy veggies and creamy cashews makes this soup both healthy and delicious.
- It’s quick and easy to make in the Instant Pot, perfect for busy days.
- This soup is versatile and can be adjusted to suit various dietary needs.
Conclusion
Enjoy this nutritious and comforting Instant Pot Potato Spinach Soup as a delightful meal any day of the week. It’s a great way to get your veggies in while enjoying a rich, creamy, and satisfying soup. Happy cooking!