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Home » Instant Pot Gluten Free Potato Soup – Dump and Walk Away!

January 16, 2017 By Heather 23 Comments

Instant Pot Gluten Free Potato Soup – Dump and Walk Away!

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!

Learn to make a delicious gluten free potato soup with ham in the instant pot. Dump in the ingredients and walk away! Come back to a flavorful ,hearty and whole 30, paleo, 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.

Yield: 15 big bowls

Instant Pot Gluten Free Potato Soup

Instant Pot Gluten Free Potato Soup

Just dump stir and go! 

Prep Time 25 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 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

Instructions

  1. Add the chopped potatoes, celery and carrots to the pot. 
  2. 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. 
  3. Cube the ham and add to the pot. 
  4. Finally add the coconut milk, broth and water. 
  5. Sprinkle in the salt and give everything a stir to combine. 
  6. If you want a thicker soup you can omit the water. 
  7. Lock the lid and set to cook on high pressure for 10 minutes. 
  8. 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.
  9. When the pot is done cooking let the pressure come down naturally. 
  10. 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! 
  11. Serve and top with garnish, like bacon and green onion! 

Notes

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!!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Instant Pot DUO60 6 Qt 
    Instant Pot DUO60 6 Qt 

Nutrition Information:

Yield:

15

Serving Size:

1/15th of recipe- a generous cup

Amount Per Serving: Calories: 200
© Heather
Cuisine: American / Category: Soup

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! 

 

Cheers,

Heather

P.S. If you are looking for other gluten free soups for your instant pot– try this Chicken Tortilla Soup!

Gluten Free Chicken tortilla soup in the instant pot

 

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Filed Under: Gluten Free, Instant Pot, Paleo, Recipes, Soups Tagged With: Dairy Free, instant pot, instapot, potato

Reader Interactions

Comments

  1. Jay says

    January 17, 2017 at 5:20 am

    This looks so good!

    Reply
  2. Jackie says

    January 4, 2018 at 10:18 am

    If I dont have coconut milk on hand (last minute decision to make soup), can I substitute something else?

    Reply
    • Heather says

      January 4, 2018 at 10:43 am

      You could use regular milk!

      Reply
      • Lacey says

        January 5, 2018 at 2:31 pm

        Could I toss and dump this into my crock pot?

        Reply
        • Heather says

          January 8, 2018 at 1:13 pm

          I think it would work but I’m not sure. The potatoes might get mushy! If you try it be sure to send an update so I can share the results!

          Reply
  3. Cindy Carlson says

    January 10, 2018 at 8:22 am

    What size instant pot is your recipe designed for? I have a 6 qt.

    Reply
    • Heather says

      January 10, 2018 at 5:49 pm

      I have a 6qt as well- so this works! Should also work for an 8 qt!

      Reply
  4. Katie says

    March 13, 2018 at 5:38 pm

    Made this and the coconut milk curdled or seperated, it looks totally unappetizing….did I do something wrong?

    Reply
    • Heather says

      March 14, 2018 at 12:12 pm

      I’m so sorry this happened! Glad it was still edible though- as we talked about maybe you can add the coconut milk after cooking instead.

      Reply
      • Linda says

        December 29, 2018 at 11:43 am

        How long does it take for pressure to come down by it’s self. Mine is up to 30 now

        Reply
        • Heather says

          January 2, 2019 at 10:09 am

          It depends on how full the pot is.

          Reply
  5. Michelle says

    November 26, 2018 at 6:34 am

    Can you taste the coconut flavor? Not sure I’d want my potato soup to taste coconutty!

    Reply
    • Heather says

      December 5, 2018 at 6:25 pm

      Cooking the coconut milk makes the flavor go away!

      Reply
  6. Jessica says

    December 31, 2018 at 5:43 pm

    Tried to make this with regular milk and it curdled and is inedible. After doing some research, dairy should not go in the instant pot as there is too high a chance of curdling. Dairy should be added after the pressure cooking.
    Hopefully no one else makes the same mistake I did by following this recipe.

    Reply
    • Heather says

      January 2, 2019 at 11:29 am

      Hi Jessica,

      I’m very sorry that happened. I used coconut milk and didn’t have an issue at all. I’ve added your note to the write up!Thank you!

      Reply
  7. Miranda says

    January 1, 2019 at 5:44 am

    Do you think this would freeze well?

    Reply
    • Heather says

      January 2, 2019 at 10:09 am

      Potatoes don’t re-heat very well in soup but you could try!

      Reply

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