Instant Pot Potato and Celery Soup Recipe

2020-02-16
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

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Nutritional Info

This information is per serving.

  • Calories

    52.1
  • Fat

    1.4 g
  • Saturated Fat

    0.2 g
  • Polyunsaturated Fat

    0.2 g
  • Cholesterol

    0.0 mg
  • Sodium

    20.3 mg
  • Potassium

    240.7 mg
  • Carbohydrate

    9.1 g
  • Fiber

    1.5 g
  • Sugars

    0.3 g
  • Protein

    1.1 g

Instant pot potato and celery soup recipe. Chunky potato and celery soup cooked in an electric instant pot. Very easy and tasty. You may also like Potato Sausage Soup

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Instant Pot Potato and Celery Soup Recipe

Ingredients

  • 6 tablespoons unsalted butter
  • 1 pound (480 g) baking potatoes, chunked
  • 1 small celery root, peeled and cut into pieces
  • 1 teaspoon salt
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups (1 L) low-sodium fat-free chicken broth

Method

Step 1

Melt the butter in a 6-quart (6 L) electric pressure cooker turned to the browning function. Add chunked potatoes, celery, celery seeds. Season with salt and black pepper. Cook, stirring often, for 2 minutes. Pour in chicken broth and stir well.

Step 2

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 15 minutes.

Step 3

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir soup well before serving.

Step 4

Ladle into soup bowls. Serve hot.

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