Instant Pot Cream of Celery Soup

For the best homemade cream of celery soup, make it in the Instant Pot. It is a creamy, rich, and comforting recipe.  If you love cream of broccoli or cream of mushroom soup, this is the recipe for you. This cream of celery soup is so simple yet versatile as an appetizer, lunch entree, first course, or light dinner.  

This cream of celery soup recipe is so quick and easy thanks to the electric pressure cooker. You only need to chop a few ingredients, throw everything in the Instant Pot, and let it cook.  Adding the dairy ingredients at the end and using the fun immersion blender is the final step. As a bonus, this cream of celery soup is keto, gluten-free, grain-free, & low-carb.   It is so tasty and comforting and still has less than 4 net carbs per serving in this keto-friendly cream of celery soup recipe. 

 

Instant Pot Cream of Celery Soup PN1 bowl of soup ready to eat with a bit of parsley on top and crackers ot the bottom with a soup spoon to the right

 

Ingredients for Cream of Celery Soup

To make homemade cream of celery soup that is so much better than Campbell’s or anything from the can, you need just a few simple ingredients.  You likely have all the ingredients already in your pantry or refrigerator.  This recipe starts will pantry staples such as spices, broth, and olive oil.  I use chicken broth for more depth of flavor. But you can use mushroom or vegetable broth for a vegetarian cream of celery soup recipe. 

If you have raw celery that has maybe shriveled or softened a bit and is not perfectly crisp for eating raw, this cream of celery soup is the best way to use up that wilted celery. Along with celery, you will need onion, garlic, heavy whipping cream, and cream cheese.   Cream cheese and celery are a perfect combo and that is what makes this cream of celery soup thick and rich.  You will want the cream cheese at room temperature so take it out about an hour before you start to make the soup. 

 

Instant Pot Cream of Celery Soup ingredients includng celery spices onion broth cream cream cheese and the instant pot

 

 

How to Make Homemade Cream of Celery Soup

Begin this Instant Pot recipe by chopping the celery, onion, and garlic.  I like to use all of the celery, including the leaves and small parts near the tips.  They do not need to be chopped small since they will all be pureed later.  A rough chop on all the ingredients is good enough and then toss them in the Instant Pot.

 

Add  Soup Ingredients to the Instant Pot Insert

To your pressure cooker insert, add the ingredients for the cream of celery soup.  I start by adding the chopped vegetables, sprinkle on the spices, and then add the broth.   Next, put the lid on your Instant Pot and lock it into place.  Make sure the valve is closed and set so the soup comes to pressure. 

 

Instant Pot Cream of Celery Soup ingredients in the instant pot to cook

 

Bring the Soup to Pressure & Cook

Once the lid is locked in place and ready to pressure cook, the cream of celery soup is ready to begin cooking.  Press MANUAL and set the timer to 5 minutes.  The soup should take about 10 minutes to come to pressure and 5 minutes to cook.    This is a good time to cut the cream cheese into chunks, they will blend easier that way.

Once the 5 minutes is up, carefully open the valve on the top of the Instant Pot lid – CAUTION, CONTENTS & STEAM WILL BE HOT.  I usually use a wooden spoon to turn the valve from a distance. 

 

Puree the Cream of Celery Soup

Now is the time to puree the soup.  Using an immersion blender, puree the soup until it is smooth.   It will look like the image below before you add the dairy ingredients. 

Once it is smooth, add the cream and the chunks of softened cream cheese.  The thick creamy texture of this soup does not come from a roux using flour, allowing this cream of celery soup recipe to be gluten-free and grain-free. The cream cheese helps thicken this soup into a perfectly rich bowl of comfort.

 

 

Instant Pot Cream of Celery Soup blend the soup in the insert

 

Blend the soup again using the immersion blender.  Season with salt and pepper to taste. It is now ready to ladle into soup bowls.   For optional toppings, add some fresh parsley or more fresh ground black pepper. If you are on a keto diet, drizzle olive oil over the cream of celery soup for more flavor and healthy fat. You can even drizzle more cream on the top too.  Enjoy! 

If you loved this recipe, you may also like my other keto-friendly soup.  I recommend you try KETO CREAM OF MUSHROOM SOUP.  It is restaurant-quality with a touch of sherry for amazing flavor.  It too is low-carb, (3 net carbs) creamy, and comforting. 

 

Instant Pot Cream of Celery Soup ready to eat in a bowl with crackers and a spoon on the table and celery stalks and parsley in the background

 

What to Serve with Cream of Celery Soup

This homemade creamy vegetable soup is a great meal in itself.  For lunch or a light dinner, just add some of your favorite crackers and or a side salad. This homemade cream of celery soup is also a great first course to serve with sandwiches, or vegetarian and meat entrees.  For some ideas of what goes well with homemade soup, check out these recipes.  There are baked goods, salads, and keto or gluten-free recipes to serve with cream of celery soup. 

 

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How to Store or Reheat Cream of Celery Soup

This soup can be stored for up to 5 days in the refrigerator in an air-tight container. To reheat, warm on the stovetop or in a microwave-safe container until heated through. One bowl should take about 1-2 minutes in the microwave and 5 minutes on the stovetop on medium. I prefer the stovetop method and I add a bit more cream to bring it back to the original creamy texture.  Dairy is never 100% when reheated. 

If you know ahead of time you want to freeze this soup, I would do so before the cream and cream cheese is added.  Freezing dairy is not ideal, it tends to separate and the creamy texture will not remain in this soup if you freeze it.  But you can freeze it after your puree the cooked vegetables and broth in an air-tight container for up to 2 months in the freezer.  When you want to enjoy the frozen soup, defrost it in the refrigerator for 1-2 days. Then add the cream and cream cheese when you heat it up on the stovetop over medium heat.   Blend and enjoy. 

 

 

PIN FOR SAFEKEEPING & SHARING!

 

Instant Pot Cream of Celery Soup PIN bowl of soup ready to eat with crackers a spoon and green cloth napkin

 

 

 

Instant Pot Cream of Celery Soup PINREDO closeup overhead of a bowl of soup with parsley sprig on top and spoon to the right

 

 

Product Recommendations for this Recipe:

 

 

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Instant Pot Cream of Celery Soup featured overhead of bowl full of soup topped with parsley sprig and crackers to the side and a spoon on the right all on top a green cloth napkin recipe card image

Instant Pot Cream of Celery Soup

Angela
For the best homemade cream of celery soup, make it in the Instant Pot. It is a creamy, rich, and comforting recipe. As a bonus, this cream of celery soup is keto, gluten-free, grain-free, & low-carb.   
Prep Time 10 mins
Cook Time 5 mins
Coming to Pressure 10 mins
Total Time 25 mins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Servings 6

Equipment

  • Instant Pot or other Electric Pressure Cooker
  • Immersion Blender

Ingredients
  

  • 4 Cups celery rough chopped leaves & stalks
  • 1/2 Cup yellow onion rough chopped
  • 2 cloves garlic peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon dry thyme
  • 1/4 teaspoon celery salt
  • 4 Cups chicken stock or broth for a vegetarian version use mushroom or vegetable broth
  • 1 C heavy whipping cream
  • 6 ounces full fat cream cheese softened at room temperature & cut into chunks
  • olive oil optional
  • fresh parsley optional

Instructions
 

  • A rough chop on the first two ingredients is good enough and then toss them in the Instant Pot.
  • Add the garlic cloves, spices, and broth.
  • Next, put the lid on your Instant Pot and lock it into place.  Make sure the valve is closed and set so the soup comes to pressure. 
  • Press MANUAL and set the timer to 5 minutes.  The soup should take about 10 minutes to come to pressure and 5 minutes to cook.   
  • Once the 5 minutes is up, carefully open the valve on the top of the Instant Pot lid – CAUTION, CONTENTS & STEAM WILL BE HOT. 
  • Using an immersion blender, puree the soup until it is smooth.  Once it is smooth, add the cream and the softened cream cheese. Blend again.
  • Season with additional salt and pepper to taste. Ladle into serving bowls.
  • Top with fresh parsley or a drizzle of olive oil - optional Enjoy!

Notes

Nutrition Facts
Servings: 6
Amount per serving  
Calories 210
% Daily Value*
Total Fat 18.3g 23%
Saturated Fat 11.1g 56%
Cholesterol 59mg 20%
Sodium 752mg 33%
Total Carbohydrate 5.3g 2%
Dietary Fiber 1.4g 5%
Total Sugars 1.9g  
Protein 6.4g  
Vitamin D 10mcg 52%
Calcium 76mg 6%
Iron 1mg 5%
Potassium 384mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Keyword appetizer, celery, comfort food, dairy, diabetic, easy, fall, first course, instant pot, keto, keto-friendly, low carb, lunch, pressure cooker, quick, soup, vegetable, vegetarian, winter

 

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