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. As a bonus, this cream of celery soup is keto, gluten-free, grain-free, & low-carb.
Equipment
- Instant Pot or other Electric Pressure Cooker
- Immersion Blender
Ingredients
- 4 Cups celery rough chopped leaves & stalks
- ½ Cup yellow onion rough chopped
- 2 cloves garlic peeled
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dill weed
- ¼ teaspoon dry thyme
- ¼ 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!
Nutrition
Calories: 301kcalCarbohydrates: 12gProtein: 8gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 78mgSodium: 577mgPotassium: 443mgFiber: 1gSugar: 6gVitamin A: 1272IUVitamin C: 4mgCalcium: 91mgIron: 1mg
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