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Easy, healthy, dairy-free celery soup in the Instant Pot

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!
Course Soup
Cuisine Gluten-Free, Grain-Free, Paleo, Vegan
Prep Time 10 minutes
Cook Time 12 minutes
Rest Time 10 minutes
Total Time 22 minutes
Servings 6 servings
Calories 85kcal


  • 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!


WW SmartPoints: 3
Recipe adapted from Forest and Fauna


Calories: 85kcal | Carbohydrates: 5.1g | Protein: 1g | Fat: 7.2g | Saturated Fat: 1g | Fiber: 2.1g | Sugar: 2.1g