Recipe Details
Ingredients
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2tablespoonsolive oil
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2poundscelery, sliced
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1largeonion, sliced
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3clovesgarlic, sliced
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½poundpotatoes, peeled and chopped
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4cupsvegetable broth
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¼teaspoonsalt
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⅛teaspoonground black pepper
Cooking Directions
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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.
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Select high pressure according to manufacturer’s instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions, about 15 minutes. Unlock and remove the lid.
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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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories188 | |
| % Daily Value * | |
| Total Fat 8g |
10% |
| Saturated Fat 1g |
6% |
| Sodium 792mg |
34% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 6g |
22% |
| Total Sugars 9g |
|
| Protein 4g |
|
| Vitamin C 22mg |
109% |
| Calcium 131mg |
10% |
| Iron 1mg |
8% |
| Potassium 894mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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