Description
Vegetarian celery soup made in an Instant Pot®.
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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr
Servings: 4