I have been loving cooking with my Instant Pot lately. I especially love creating soup recipes for it. I find pressure cooking a soup, is the best of all worlds. You can put in the ingredients, and then walk away like a slow cooker, but unlike a slowcooker it cooks everything quickly! Finally, pressure cooking concentrates flavors. I find with a slow cooker, herbs and spices can be cooked out and leave your finished dish flavorless. Today I am sharing the latest soup to get gobbled up at my house, a gluten free potato soup!
If you have cooked other of my Instant Pot soup recipes, you will see I often have the pot on saute to start and then change over to pressure cooking. I find this cuts down my total meal prep time. I can get the pot warmed up which means it will come to pressure faster and I can chop while somethings are getting a head start in the pot, usually onions. I explain this method a bit more in the chicken tortilla soup post.
Today however I wanted to share a recipe where you literally just dump in all the ingredients and go. Sometimes you don’t have time to saute, and mess around with an extra step or two. This recipe is for those days. The potato soup is gluten free, dairy free and totally delicious. Here’s how to make it!
If you use regular milk instead of coconut milk, please stir it at the end of cooking, slowly, to prevent curdling.
- 3 Large yukon gold potatos. Mine were very large - about 8 cups cubed potatos
- 4 stalks celery- 2.5 cups chopped
- 2 cups chopped carrots
- 1 tablespoon garlic spread from my roasted garlic spread recipe
- 1 pound ham
- 2 cans coconut milk ( 13.5 oz each)
- 3 cups broth
- 1 cup water
- 1 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- Optional toppings, bacon, green onion, shredded cheese, sour cream
- Add the chopped potatoes, celery and carrots to the pot.
- Roughly chop the rosemary and add to the pot, and the garlic spread. If you don't have garlic spread, minced garlic would work, or some freshly chopped garlic.
- Cube the ham and add to the pot.
- Finally add the coconut milk, broth and water.
- Sprinkle in the salt and give everything a stir to combine.
- If you want a thicker soup you can omit the water.
- Lock the lid and set to cook on high pressure for 10 minutes.
- Since the ingredients are cold, and the pot is full it took my pot 30 minutes to come to pressure. This makes the total cook time 40 minutes.
- When the pot is done cooking let the pressure come down naturally.
- NOTE- when I quick released my soup the pot was a bit too full and some soup started to come out the vent. I went slowly and released a bit at a time to avoid scalding soup spraying out of the vent. If you do this, please be careful!
- Serve and top with garnish, like bacon and green onion!
Helpful Equipment: Instant Pot
Make this recipe first to add to the soup- Roasted Garlic Spread in the Instant Pot.
Please be careful using quick release on this and any instant pot recipe. You do not want the contents of the pot coming out the vent. Carefully release a bit at a time if you decide to quick release the pressure of the pot.
If you use regular milk or cream, add after the pressure cooking. Otherwise you can curdle the whole recipe!!
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Serving Size:1/15th of recipe- a generous cup
Amount Per Serving:Calories: 200
Gluten Free Potato Soup In Summary:
- Paleo, gluten free, dairy free and whole 30 compliant!
- Just dump the ingredients and walk away!
- Takes about 25 minutes to prep, 30 minutes to come to pressure and 10 minutes to cook at pressure
- Freezer friendly!
I really hope you have enjoyed this gluten free dairy free potato soup recipe. Cooking in the Instant Pot is fun and easy!
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