Instant Pot Cream of Celery Soup
This creamy and nutritious soup makes a great light lunch or dinner, and it's conveniently made in the Instant Pot!
Prep Time 10 minutes
Cook Time 12 minutes
Rest Time 10 minutes
Total Time 22 minutes
Servings 6 servings
- 3 Tbsp olive oil
- 1 large sweet yellow onion chopped
- 2 garlic cloves minced
- 1 bunch celery (about six cups), chopped
- 1/2 tsp dried dill
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 3 cups water
- fresh lemon wedges for serving
Hit the 'saute' button on your Instant Pot (I have the 6-quart).
Add in the oil and let it warm.
Add in the onion and garlic, cooking for 1-2 minutes.
Stir in the celery, dill, salt, and pepper and hit the 'cancel' button to stop sauteing.
Pour in the water and lock the lid into place, making sure the release valve is set to 'sealing'.
Hit 'manual' and set the timer to 12 minutes on high pressure.
Once the pot beeps, let the pressure naturally release for 10 minutes (meaning, don't touch anything!). It will read LO10.
Release the remaining pressure.
With an immersion blender, puree the soup to your liking.
Taste for extra salt and pepper.
Be sure to serve with fresh lemon wedges, as the juice really brings out the flavor!
Calories: 85kcal | Carbohydrates: 5.1g | Protein: 1g | Fat: 7.2g | Saturated Fat: 1g | Fiber: 2.1g | Sugar: 2.1g