Ingredients

• 2 tablespoons olive oil
• 2 pounds celery , sliced
• 1 large onion , sliced
• 3 cloves garlic , sliced
• 0.5 pounds potatoes , peeled and chopped
• 4 cups vegetable broth
• 0.25 teaspoons salt
• 0.13 teaspoons ground black pepper

Instructions

1. 1 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.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
4. 4 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 per serving