Instant Pot Potato and Celery Soup Recipe
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6 soup bowls
- Servings: 6
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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 (margarine)
- 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 vegetable broth
Method
Step 1
Melt the butter (margarine) 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.