Instant Pot Creamy Potato Soup With Bacon (Gluten & Dairy Free)

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! πŸ™‚

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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.Β  I tried canned coconut milk and that is too “coconutty” for me for savory dishes. Coconutty-is that a word? πŸ˜‰ 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.Β 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 didΒ 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 milkΒ 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 #allergyfreeangelaΒ  πŸ™‚

Happy Cooking!

Angela πŸ™‚

Instant Pot Creamy Potato Soup With Bacon (Gluten & Dairy Free)

  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes


  • 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


  1. 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.

  2. 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.

  3. Seal the lid and make sure the vent is closed. Set to soup or manual pressure for 8 minutes.

  4. 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.

  5. 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.


  1. I’ m going to have to try and make my own cashew milk. I love substituting cashew milk for milk or cream because I can’t eat milk either! I’m certainly giving this a try!

    1. I have been surprised, but also pleased, at how well recipes turn out with cashew milk. πŸ™‚ Thanks for your comment, Beth.

  2. Cashew milk substitute?! I love that idea!! I am always afraid of making a creamy soup with anything but cream but I will take your word on this one! I have a whole lotta cashews and will def be making this when the weather drops!!

    1. Yes, potato soup is great for when the weather cools off! Here in Montana, we’ve already had some cool fall days and winter like weather.

  3. My son is allergic to all nuts! I can’t imagine liking this with coconut milk. Do you think Rice milk would be a good option? Something else? Thanks! πŸ™‚

    1. Hi Jessica πŸ™‚ That is a good question! I have to admit that I’ve never cooked with rice milk. However, I am thinking it would probably have a thinner consistency than the cashew milk that I use in this recipe. I am thinking it wouldn’t have as creamy or thick of a consistency in the final result, but I am not sure. It may just be that you would need to add a little more cornstarch. ?? If rice milk has a neutral flavor, that may be your best option. I am having a hard time coming up with another alternative that doesn’t contain nuts or dairy that would taste good. For my taste, coconut just isn’t an option when it comes to creamy soups. I am sorry I can’t be of more help.

      1. Yeah, I believe it would be a thinner consistency as well. I may give it a shot with coconut milk or add additional corn starch. Thanks for taking the time to respond! πŸ™‚

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