Instant Pot Celery Soup


Vegetarian celery soup made in an Instant Pot.

Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
1 hr
4 servings


  • 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

  • teaspoon ground black pepper


  1. 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.

  2. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.

  4. 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.

Nutrition Facts (per serving)

188 Calories
8g Fat
26g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 188
% Daily Value *
Total Fat 8g 10%
Saturated Fat 1g 6%
Sodium 792mg 34%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 22%
Total Sugars 9g
Protein 4g
Vitamin C 22mg 109%
Calcium 131mg 10%
Iron 1mg 8%
Potassium 894mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love