This soup is in the comfort food category for me. It’s so crazy easy and if you’re feeling under the weather it’s the perfect perk up.
This time of year I love getting the huge bunches of celery from the farmers market. They are usually big enough that I can cut off the top half for a batch of this soup and the bottom half is still about the size of what you normally buy in the grocery store. I’ll store that in the fridge for other uses.
The leaves have alot of flavor as well so don’t forget to leave them in as well.
As you can see it makes for a pretty packed instant pot. I just fill the pot with the bones and celery then pour in as much water as fits.
Normally I strain stock and make a second batch but for this I just give it one go. This makes for a super flavorful and nutritious stock.
You can freeze this in freezer containers and heat as needed when you have a flu or cold. And if you get one you’ll be so glad you made some of this and stocked the freezer! And if not, well, it’s still delicious!
And PS. Yes, I totally buy the rotisserie chicken at Costco. Shred the chicken for another use and use the bones for this!
INSTANT POT CELERY SOUP
bones from 1 chicken (I use the bones from a rotisserie chicken)
1 head of celery, about 2 quarts, cut to fit instant pot
Sesame oil to taste
Soy Sauce to taste
red pepper flakes, if desired
Place the bones and celery in the inner pot of your instant pot. Add as much water as fits in your pot.
Cook on high pressure for 60 minutes. Use quick or natural pressure release. Strain and season with sesame oil and soy sauce.
Serve plain or serve as you would ramen or pho. We like to each make our own bowl with what we like then we pour the super hot broth over everything.
Some of our favorite add ins:
Potstickers
Wontons
Ramen Noodles
Shredded Chicken
Shredded Cabbage
Shredded Carrots
Sliced green onions
Ingredients
- bones from 1 chicken (I use the bones from a rotisserie chicken)
- 1 head of celery, about 2 quarts, cut to fit instant pot
- Sesame oil to taste
- Soy Sauce to taste
- red pepper flakes, if desired
Instructions
- Place the bones and celery in the inner pot of your instant pot. Add as much water as fits in your pot.
- Cook on high pressure for 60 minutes. Use quick or natural pressure release. Strain and season with sesame oil and soy sauce.
- Serve plain or serve as you would ramen or pho. We like to each make our own bowl with what we like then we pour the super hot broth over everything.
- Some of our favorite add ins:
- Potstickers
- Wontons
- Ramen Noodles
- Shredded Chicken
- Shredded Cabbage
- Shredded Carrots
- Sliced green onions
