Creamy Potato & Spinach Soup | Low Calorie | Instant Pot Recipe | Dairy Free | Vegan

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!


Creamy Potato & Spinach Soup

Recipe link


•5 cups russet potatoes( 800grams, chopped)

•3 garlic cloves(minced)

•1 white onion (chopped)

•1 cup carrots (chopped)

•1 cup celery (chopped)

•4 cups vegetable broth

•1- 12.oz container extra firm silken tofu (I use mori-nu)

•1 cup plant milk(use 30 calorie unsweetened for low calorie count)

•2 tsp white miso paste

•2 tsp dried dill

•Juice of one big lemon

•3 cups baby spinach

•Salt & Pepper to taste


Turn your instant pot on saute mode. Allow to warm for 2 minutes.

Add your garlic and saute for 1 minute.

Now add your onion, celery, carrots. Saute for 3 minutes.

Turn your saute mode off.

Add your broth, potatoes and pepper.

put your lid on your instant pot to seal.

Set to cook on high pressure for 5 minutes.

While your soup is cooking, in a blender, add your tofu, plant milk, miso, dill and lemon juice. Blend until well incorporated and you have a nice thick sauce. Set to the side.

After the timer goes off on your instant pot, leave it alone and allow it to naturally release for 10 minutes.

After 10 minutes of natural release, release the steam valve.

Once your steam has release, remove your lid

Add your cream sauce and spinach and mix for one minute.

Then allow to set for 3 minuets to soften the spinach.

Salt and pepper to tatse and serve.


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