1/4 cup extra-virgin olive oil
1 1/2 cups diced yellow or white onion
8 cups peeled, diced potato (about 3 large russet potatoes)
1 cup raw cashews
6 cloves garlic
6 cups chicken stock
1 tablespoon nutritional yeast
1 teaspoon kosher salt
freshly ground black pepper
garnishes: chopped green onion, diced tomato, paleo bacon, chipotle-lime cashew cream


1) Choose the SAUTE mode on the instant pot and heat olive oil for 5 mins. Once oil is hot, add onions and cook for 10 mins. Stir occasionally.
2) Add the potatoes, cashews, garlic, nutritional yeast and chicken stock, stir to combine.
3) Cover the pot and switch instant pot to SOUP mode, making sure the vent is closed.
4) Once the cycle is complete, let the pressure release naturally.
5) Carefully puree the hot soup until smooth. Be careful not to over blend or the soup will become gummy. Add salt and ground pepper. Enjoy!