Celery soup prepared in an Instant Pot without meat.
| Prep Time: | 20 mins |
| Cook Time: | 25 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 pounds celery, sliced
- 1 large onion, sliced
- 3 cloves garlic, sliced
- ½ pound potatoes, peeled and chopped
- 4 cups vegetable broth
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Combine olive oil, celery, onion, and garlic in a multi-functional pressure cooker (such as Instant Pot). Select Saute function and cook, stirring occasionally, for 5 minutes. Add potatoes, broth, salt, and pepper and stir. Close and lock the lid and set the steamer valve to Sealing.
- Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Unlock and remove the lid.
- Use an electric hand mixer or blender to puree the soup until smooth. Serve while warm or let cool and serve as a chilled soup on a hot day.
Reviews
I used chicken stock and doubled the salt. Added a half teaspoon of dried dill. After cooking, I pureed with an immersion blender and added two tablespoons of bottled lemon juice.
Delicious!
It was good, something different but a little bland. To my portion I added more salt and pepper to taste and squeezed a lemon wedge into my serving. May try lemon pepper next time.
I have to admit I was pleasantly surprised by this soup! Celery tends to be pretty boring on its own, but I love that this soup really highlights the celery flavor and makes it the star of the show. Unfortunately, the finished product was a little bland, however that was easily solved by adding more salt (I used 1 teaspoon total) and pepper (about 1/2 teaspoon total). I used an immersion blender to get things nice and smooth. I can’t imagine a hand mixer being very efficient, as suggested in the directions. I served the soup topped with garlic croutons, which I highly recommended; they added some texture and great flavor.
I really wanted to find a nice recipe to honor celery instead of reducing it to just a snack. This was not the way to do it. This soup was very bland and unattractive. I really don’t like the method of putting a potato into soup and blending it up and pretending it’s creamy. Because it isn’t. We politely ate our portions, but the rest will not be eaten.
It’s okay but kind of bland on its own. My husband thought it was very good but for me just okay. I added about a quarter tsp. each of oregano, thyme, dry mustard, and a bay leaf. I had a couple of carrots so I diced and added those as well. Despite sauteing the veggies as written, unfortunately it needed a LOT more time. I put it on for 11 minutes, and it was pretty crispy still. Another 10, and still firm. Another 10 did the trick. Next time I’d pressure cook for at least 25 minutes. I’ll make it again with the added time and more spices.
You do not an instant pot to make this soup. I made it on the stove and it came out delicious. I took some to my mother and she loved it. I used an immersion blender and it came out silky smooth. Have already made twice.
It was very delicious, easy to prepare and everyone at home love it.
I only use one or two garlic cloves and did half vegetable stock and half chicken