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!
Servings 6 servings
Calories 85kcal
Ingredients
- 3 Tbsp olive oil
- 1 large sweet yellow onion chopped
- 2 garlic cloves minced
- 1 bunch celery (about six cups), chopped
- ½ tsp dried dill
- ½ tsp sea salt
- ¼ tsp black pepper
- 3 cups water
- fresh lemon wedges for serving
Instructions
- 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!
Notes
WW SmartPoints: 3
Nutrition
Calories: 85kcal | Carbohydrates: 5.1g | Protein: 1g | Fat: 7.2g | Saturated Fat: 1g | Fiber: 2.1g | Sugar: 2.1g