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)
Servings: 2.5 Quarts
Calories: 400kcal
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: 1g | 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