Instant Pot Celery Soup
Instant Pot Celery Soup is made with less than 10 wholesome and natural ingredients. It's ready to serve in 30 minutes and is vegetarian, vegan and gluten-free! Blend into a thick and pureed soup, leave chunky, or somewhere in the middle. This Instant Pot soup may seem simple and ordinary but it's packed with incredible flavor!
- 1 tablespoon extra virgin olive oil
- 1 sweet onion chopped
- 2 lbs celery chopped
- 6 cloves garlic crushed
- 8 cups vegetable or chicken broth
- 2 lbs gold, white, or russet potatoes chopped
- 1 teaspoon parsley dried
- 1 teaspoon thyme dried
- 1 teaspoon salt
- ¼ teaspoon pepper
Set the Instant Pot to saute on normal (or high). Add the olive oil, onion, garlic and celery and cook for 3 minutes, stirring often. Turn off saute.
Add 1 cup of the broth and deglaze the pot. Add remaining broth, potatoes, parsley, thyme, salt, and pepper. Do not mix.
Close and seal the lid. Set to pressure cook on high for 12 minutes. Let naturally release for 5 minutes, then do a quick release of remaining pressure.
Use an immersion blender to puree to your desired consistency. For a chunkier and brothier soup, use a potato masher. Serve garnished with extra celery leaves, fresh thyme, or fresh parsley if desired.
Always deglaze the inner pot thoroughly after sauteeing, to avoid triggering the burn notice.
It's also very important to layer ingredients when pressure cooking, and not mixing them once added to the inner pot. Mixing the ingredients in many recipes also can trigger the burn notice.
Serving: 10oz | Calories: 89kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 888mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 1mg