Instant Pot Celery Soup

4.76 from 50 votes

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!

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: instant pot 30 minute dinners, instant pot celery soups, instant pot soup recipes

Servings:

Calories: 89kcal

Author: Kristina Tipps

Equipment

Ingredients

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

Instructions

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.
STOVETOP: Sauté the onion, garlic and celery in the olive oil for 2 minutes. Add the vegetable broth, potatoes and seasonings. Bring to a boil over high heat and then simmer over low heat for 30 minutes. Turn off the heat and blend until it reaches your desired consistency.

Notes

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.

STOVETOP INSTRUCTIONS: Sauté the onion, garlic and celery in the olive oil for 2 minutes. Add the vegetable broth, potatoes and seasonings. Bring to a boil over high heat and then simmer over low heat for 30 minutes. Turn off the heat and blend until it reaches your desired consistency.

Nutrition