Today I am sharing my recipe for easy gluten and dairy free potato bacon soup in the Instant Pot. It’s perfect for busy weeknights and fall weather! Simple and Scrumptious! 🙂
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One of my all time favorite soups is potato soup. I love the chowder soups that are rich and creamy. When I had to stay away from all dairy, I came up with a way to still have the rich creamy soups without the dairy. I taught myself by trial and error how to cook with dairy free substitutions. One of my favorite subs is cashew milk. If you aren’t allergic to cashews, it really is worth trying. It makes the best “creamy” foods without a weird taste. It doesn’t taste at all like roasted cashews. I tried canned coconut milk and that is too “coconutty” for me for savory dishes. Coconutty-is that a word? 😉 The taste of coconut overpowers the soup. I love that cashew milk gives the soup a nice creamy texture with a neutral taste. This cashew milk has really grown on me! I can eat dairy again, but I actually prefer my potato soup made with cashew milk. I have a son who would rather starve than eat anything with cheese, milk or dairy products in it, and he absolutely loves this soup. In fact, he loves all of my recipes made with cashew milk. This is his favorite soup.
I make my own cashew milk in the blender with soaked raw cashews and water. It’s so easy-it really is. Click here for the recipe. You can also purchase cashew milk at the store now. If you choose to use that kind, make sure it isn’t sweetened and that it’s plain (not vanilla). I don’t think the store bought variety is as rich and creamy as homemade, but I haven’t personally tried it for making soup.
I simplified the way I make potato soup and many other soups by making them in the Instant Pot (electric pressure cooker). I find it to be easier and it infuses a lot more flavor in the soups, without having to cook them for a long time.
If you don’t have an electric pressure cooker, this soup can still be made stove top. I did that plenty of times before I got my Instant Pot. You would need to fry your bacon, then saute the veggies, then add in the broth and potatoes, cook until the potatoes are done, then add in the cashew milk, bring to a simmer and thicken it with the cornstarch/cashew milk mixture.
I hope you’ll try this easy recipe for soup. If you do, I’d love to hear from you in the comments or take a picture and post it on Instagram and tag me @allergyfreeangela and use hashtag #allergyfreeangela 🙂
Instant Pot Creamy Potato Soup With Bacon (Gluten & Dairy Free)
- 1/2 pound of bacon, cut into bite size pieces
- 1 & 1/2 cups finely diced onions
- 1 cup celery, finely diced
- 6 cups chicken stock or broth
- 1/4 to 1/2 tsp salt (depends on saltiness of chicken broth)
- 1/2 tsp pepper
- 2 pounds potatoes, peeled and diced
- 2 & 1/2 cups cashew milk, divided
- 3-4 Tbsp cornstarch or starch of choice
Turn Instant Pot on to saute. When hot, add in bacon and stir as needed, until cooked. Add in onions and celery and cook, stirring for a few minutes.
Add in the chicken stock, salt and pepper. Let cook while you get the potatoes ready. Add in the peeled and diced potatoes and turn Instant Pot off.
Seal the lid and make sure the vent is closed. Set to soup or manual pressure for 8 minutes.
When cooking time is finished, turn Instant Pot off and manual pressure release. After pressure is released, open the lid and set to saute mode.
Stir in 2 cups of the cashew milk into the soup. In a small bowl, stir the remaining 1/2 cup of cashew milk and cornstarch* together to make a slurry. When the soup is simmering, add the cornstarch slurry into the soup and stir to thicken. Turn off Instant Pot and enjoy!
* Use 4 Tbsp of cornstarch for a thicker soup
If you'd like to add some green, chop up some kale and throw it in at the end.