Instant Pot® Vegan Potato Soup

Ingredients

• tablespoon olive oil
• 1/3 cup chopped shallots
• clove sgarlic, minced
• 1/2 cup svegetable broth
• 1/2 cup schopped potatoes
• 3/4 cup scashew milk
• tablespoon sflour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup vegan French onion dip (such as Kite Hill®)
• ounce svegan soy cheddar cheese
• tablespoon sminced fresh chives

Instructions

1. Turn on a multi functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and heat until hot. Add shallots and garlic and saute for 1 minute. Pour in vegetable broth and add potatoes. Cancel Saute mode. Close and lock the lid.
2. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using the natural release method according to manufacturer's instructions, about 8 minutes. Unlock and remove the lid.
4. Meanwhile, stir together cashew beverage and flour in a small microwave safe bowl until no lumps remain. Microwave for 1 minute, stirring after 30 seconds. Stir into potato mixture. Use a potato masher to mash potatoes down to your preferred thickness. Season with salt and pepper.
5. Mix in vegan French onion dip and stir until well combined. Ladle soup into 4 bowls and top with vegan Cheddar cheese and chives.