Instant Pot Celery Soup Recipes

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INSTANT POT® CELERY SOUP



Instant Pot® Celery Soup image

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

2 tablespoons olive oil
2 pounds celery, sliced
1 large onion, sliced
3 cloves garlic, sliced
½ pound potatoes, peeled and chopped
4 cups vegetable broth
¼ teaspoon salt
⅛ teaspoon ground black pepper

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

INSTANT POT® CHINESE BLACK PEPPER CHICKEN WITH CELERY



Instant Pot® Chinese Black Pepper Chicken with Celery image

Quick, easy, and delicious Chinese black pepper chicken made in the Instant Pot®. Just like takeout. Pressure cooking time is just 4 minutes for either fresh or frozen cut-up chicken pieces. I use Foster Farms® frozen chicken pieces I get in a bag at Costco. I've experimented with the timing many, many times and 4 minutes is just right. Just follow my directions below. Serve with rice or noodles.

Provided by Jane Cooks It Up

Categories     World Cuisine Recipes     Asian     Chinese     Main Dishes     Chicken

Time 50m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
5 stalks celery, sliced, or more to taste
¾ cup chicken broth
6 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 ½ teaspoons minced fresh ginger
1 teaspoon coarsely ground pepper
1 ½ pounds frozen cubed chicken
2 tablespoons sesame oil
2 teaspoons water
1 ½ teaspoons cornstarch

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and celery and cook until soft and translucent, about 5 minutes. Turn off Saute function. Add chicken broth, garlic, soy sauce, rice vinegar, ginger, and pepper; stir to combine. Set frozen chicken on top and do not stir.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir to mix, then stir in sesame oil.
  • Select Saute function. Mix water and cornstarch together in a small bowl. Add to the bubbling liquid and stir until sauce has somewhat thickened, 3 to 4 minutes.

Nutrition Facts : Calories 349.1 calories, Carbohydrate 8.1 g, Cholesterol 98 mg, Fat 17.9 g, Fiber 1.5 g, Protein 37.4 g, SaturatedFat 3.1 g, Sodium 1021.5 mg, Sugar 2.4 g

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