Instant Pot Cream of Celery Soup

Instant pot cream of celery soup, just the recipe the world needs right now. Did you know there is a shortage of cream of celery soup in the world today? Not kidding, soaring demand has made some soups are to find. So, with all due seriousness, this cream of celery substitute hits the spot, and is right on time, too.  

This recipe is creamy, flavorful and done in no time in your pressure cooker. Warm up with a comforting bowl of soup today!

Cream of Celery Soup from Scratch

I was one of those oddball kids that brought soup to school in a thermos for lunch. No PB&J here. Cream of celery was always one of my favorites! Now I am all grown up, and it was time that I tried my hand at homemade.  It’s been on my list of “to make” recipes for a while now, and when my readers asked for more recipes for their instant pot pressure cookers, I decided that was the way I was going to go!

Of course, you can make this in your crockpot or on your stovetop, too. So I will include the “how-to” for that in the recipe card at the bottom of this post. 

Homemade cream of celery soup

Why bother with the canned stuff anyway? This homemade cream of celery soup has much more celery flavor, much less sodium, and uses fresh cream. So much better than old tinny tasting condensed milk canned celery soup! Don’t be surprised if you never want to eat the canned stuff again. 

The other great thing about this recipe? With an instant pot style pressure cooker, this soup cooks and comes together in about the same amount of time it takes to heat a canned soup on the stove. So simple, add ingredients, seal the pot, cook, blend, and add the cream. 

You are serving it before everyone realizes you had it cooking in the first place.

Not a vegan celery soup

Ok, going to have to admit, this recipe will have vegans running for the hills. Heavy cream or half and half, plus some butter, perhaps some chicken stock… Definitely not vegan. But that doesn’t mean it can’t be vegetarian. If you are the kind of vegetarian that does eat milk products, then you will love it. Just use veggie stock instead of chicken stock. 

Truth be told, it is every bit as good or maybe even better with vegetable stock. 

To make this soup vegan you could simply use coconut oil or a vegan butter substitute, and leave out the cream. Using the emulsion blender will smooth it out and give it a creamy texture. It will also reduce the calories!

How to make cream of celery soup in an instant pot

Instant pots work wonderfully for making all kinds of soups. No exception with this recipe for cream of celery. They are the perfect kitchen appliance for soups because you can do everything in a single pot. They are easy to clean. And, of course, they cook everything so dang fast!

The wonderful part about that is it also concentrates the flavors. So you end up with something that tastes like it has been cooking low and slow for a long time. This gives instant cream of celery soup a brand new name. One word. 

Delicious!

And all you have to do is pour the ingredients in. Set the time and temp and make sure the lid is on right. A great soup is on the way. 

Ingredients in Instant Pot Cream of Celery Soup

• butter
• sweet yellow onion
• garlic
• celery
• salt
• pepper
• chicken or vegetable stock
• heavy cream (can substitute half & half)

Step by Step Instructions:

• Turn instant pot to saute setting.
• Add the butter and when it’s melted add in the onion and garlic and saute for 2 minutes. Add in celery, turn the instant pot off.
• Mix in stock, salt, and pepper.
• Lock the lid into place. Make sure that the instant pot is set to “sealing.”
• Turn the IP manual and set the timer for 12 minutes.
• Once it beeps let the pot naturally release pressure for 10 minutes. (it will read LO10 when it’s done)
• Carefully release remaining pressure in the pot.
• Using a stick emulsion blender, puree soup to your liking. I like my celery a little on the chunkier side.
• Stir in cream. Serve.

*Complete printable cream of celery soup recipe at the bottom of this post.

Love it? Pin it!

Can’t wait to make this recipe? Don’t forget where you found it! Pin it to your favorite Pinterest recipe board to make it easy to find!

How to store celery in the fridge

Storing the finished soup in the fridge is easy. Just keep it in a tightly lidded container. It will last about a week. You can also freeze it for up to three months. It is storing the celery before you use it that is important. Some people like to cut their celery and store it in cold water to keep it crisp. 

But there is a downside to that. The water absorbs all the flavor of the celery! 

So, if you want to keep celery nice and crisp before using it in the soup, wrap it in foil. Then place it in the “crisper” drawer. It will keep up to a month that way.

More soup recipes to check out

This is soup season, so it helps to have a few recipes to go to right? Here are some of my favorites: 

• Cream of Mushroom Soup (pictured above)
• Instant Pot Vegetable Beef Soup
• Hamburger Soup
• Instant Pot Chicken and Rice Soup
• Instant Pot Beer Cheese Soup with Kraut & Kielbasa
• Creamy Cabbage and Bleu Cheese Soup
• Instant Pot New England Clam Chowder
• Lasagna Soup
• Instant Pot Loaded Potato Soup
• Instant Pot Ground Beef & Vegetable Soup

See ALL of my Soup Recipes

I’m freezing!  Grab your Instant Pot – let’s mix up some Homemade Cream Of Celery Soup! 

LIKE THIS RECIPE?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and
leave a comment below the recipe!

4.60 from 20 votes

Print Recipe

Instant Pot Cream of Celery Soup

Cream of celery soup is a great classic soup. Made quickly, from scratch, in a pressure cooker - so much better than the canned stuff! (stovetop and slow cooker options included)

Prep Time5 minutes mins

Cook Time14 minutes mins

Additional Time10 minutes mins

Total Time29 minutes mins

Course: Soup

Cuisine: American

Keyword: cream of celery soup, cream of celery soup recipe, easy, from scratch, homemade, how to make, Instant Pot, Pressure Cooker, with cream

Servings: 2.5 Quarts

Calories: 400kcal

Author: Michaela Kenkel

Equipment

• Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker

Cook ModePrevent your screen from going dark

Ingredients

• 4 Tablespoons butter
• 1 1/2 cups chopped sweet yellow onion approx 1 large onion
• 1 Tablespoon garlic minced
• 8 cups celery chopped (about 1 1/2 large bunches)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 quart chicken or vegetable stock
• 1 1/2 cups heavy cream can substitute half & half

Instructions

• Turn instant pot to saute setting.
• Add the butter and when it's melted add in the onion and garlic and saute for 2 minutes. Add in celery, turn the instant pot off.
• Mix in stock, salt, and pepper.
• Lock the lid into place. Make sure that the instant pot is set to "sealing."
• Turn the IP manual and set the timer for 12 minutes.
• Once it beeps let the pot naturally release pressure for 10 minutes. (it will read LO10 when it's done)
• Carefully release remaining pressure in the pot.
• Using a stick emulsion blender, puree soup to your liking. I like my celery a little on the chunkier side.
• Stir in cream. Serve.

Notes

I used a 6 quart instant pot when I made this recipe. You can prepare in your slow cooker by adding the stock, onion, and celery to your cooker and cooking on high for 3 hours, or low for 6 before blending and adding in cream to serve.

Alternatively, you can prepare this recipe on your stovetop by sauteing the onion in the butter, adding the celery and stock, and cooking until the celery is your desired tenderness before blending and adding cream.

Nutrition

Serving: 1 | Calories: 400kcal | Carbohydrates: 12g | Protein: 19g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 591mg | Fiber: 3g | Sugar: 7g