![](https://cdn.statically.io/img/www.allrecipes.com/thmb/INXBHI0hPVXPGEr1TQrtTKZ7Qpw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8695004-a26f1a7d4fdb4cb2936ef6c1c784c621.jpg)
Ingredients
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2 tablespoons olive oil
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2 pounds celery, sliced
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1 large onion, sliced
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3 cloves garlic, sliced
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½ pound potatoes, peeled and chopped
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4 cups vegetable broth
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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 (per serving)
188 | Calories |
8g | Fat |
26g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 188 | |
% 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 | 9% |
Vitamin C 22mg | 24% |
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.