Instant Pot Celery Soup Food
INSTANT POT® CELERY SOUP
Vegetarian celery soup made in an Instant Pot®.
Provided by sashman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
- 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 : Calories 188.2 calories, Carbohydrate 25.9 g, Fat 7.7 g, Fiber 6.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 792.4 mg, Sugar 8.7 g
TARRAGON-CELERY SOUP
Quick cream of celery soup with a lot of flavor and a small kick.
Provided by tomboy
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Place a large pot over medium-low heat. Add butter and melt to coat the bottom of the pot. Add celery and onion; cook, stirring occasionally, until onion is translucent and celery is softened, 10 to 15 minutes. Keep the heat low enough so that the butter does not burn and onion does not brown or caramelize. Add garlic; cook and stir until aromatic, about 1 minute. Stir in salt, white pepper, tarragon, and cayenne.
- Meanwhile, place a medium pot over very low heat. Add milk and chicken broth and allow to warm slowly. Do not allow to boil or scald.
- Stir flour into the vegetable mixture until no dry flour remains. Pour in all but 1 cup of the warm liquid and bring to a low simmer.
- Whisk cornstarch into the remaining cup of liquid until there are no lumps. Add the cornstarch mixture to the vegetables. Stir in sherry. Bring to a simmer and cook over low heat until warm throughout and slightly thickened, about 10 minutes.
- Blend half of the soup in the bowl of a food processor or blender, then add back into the pot and serve.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 26.3 g, Cholesterol 28.1 mg, Fat 8.9 g, Fiber 2.9 g, Protein 7.3 g, SaturatedFat 5.3 g, Sodium 1454.8 mg, Sugar 9.8 g
INSTANT POT HAM BONE SOUP
Quick and easy instant pot leftover ham bone soup recipe, homemade with simple ingredients in 30 minutes. Full of potatoes, beans, other vegetables and fresh herbs.
Provided by Abeer Rizvi
Categories Main Course
Time 20m
Number Of Ingredients 15
Steps:
- Turn Instant Pot to "Sauté" mode and heat oil.
- Add onion, carrots, celery, potatoes, garlic, bay leaf and saute for a few minutes until garlic is fragrant and onion is partially softened.
- Add broth, ham bone, thyme, parsley, salt, pepper and mix until combined.
- Put the lid on and turn the the valve to "Sealing."
- Select "Manual" mode and set the timer for 10 minutes.
- When the cook time is over, turn valve to "Venting" and do a quick pressure release.
- Remove lid and mix in cannellini beans and leftover diced ham.
- Turn on the "Saute" mode and continue cooking uncovered until soup is thickened to your desired consistency and potatoes are tender. Please note that this is a broth-based soup and thus, it will not become super thick.
- Discard bay leaf and ham bone and enjoy!
Nutrition Facts : Calories 126 kcal, Carbohydrate 19 g, Protein 5 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Sodium 811 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
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