Hi Johnny. Great recipe. I am surprised that you have not taken advantage of the Sauté function that the Instant Pot has. You can sauté onions (and the pot roast in your previous video) in the Instant Pot with the lid off before continuing with the recipe. This, of course, saves having to use an additional pan. Well done with the great videos and keep up the good work.
Thanks for the comment… I vacillated whether or not to use the sauté feature. I was having difficulty getting a good camera angle for this so I defaulted to using a pan. I have a new camera on the way to help facilitate capturing video from above.
Hey kiddo! Another good recipe for my Instant Pot, thank you…I already have my Instant Pot out because I made a pot roast with potatoes, onions, carrots and a whole pkg of mushrooms for dinner last night…I have everything for this except potatoes since I used my stash last night so I’m going to try it with rinsed canned potatoes…wish me luck! I’m sure you are eagerly waiting for your new camera…less dirty dishes and less comments from so many subscribers as to why aren’t you using the sauté step in your Instant Pot!🤪
Celery soup recipe Ingredients needed One stick of butter, one stalk of celery, small package of dill, 1/2 onion, one large or two small golden potatoes, one 4 cup carton of chicken stock or chicken bone broth and a cup of heavy whipping cream. Roughly chop the celery, the potatoes and onion The next step can either be done in the instant pot, using the sauté feature, or in a skillet on your oven cooktop. Melt the butter and add the chopped onions to the pan. Cook the onions until they are translucent. You do not want to caramelize the onions. Once the onions are sufficiently translucent, put the onions and butter mixture into the instant pot. Now it’s time to add all of the other ingredients except the cream. Add the chopped celery, potatoes, dill, and chicken bone broth into the instant pot. Salt and pepper to taste. Set the instant pot to 30 minutes. After the 30 minutes, release the pressure. Blend with immersion blender. Now add the cream. The soup is ready to eat.
Hi Johnny. Great recipe. I am surprised that you have not taken advantage of the Sauté function that the Instant Pot has. You can sauté onions (and the pot roast in your previous video) in the Instant Pot with the lid off before continuing with the recipe. This, of course, saves having to use an additional pan. Well done with the great videos and keep up the good work.
Thanks for the comment… I vacillated whether or not to use the sauté feature. I was having difficulty getting a good camera angle for this so I defaulted to using a pan. I have a new camera on the way to help facilitate capturing video from above.
Hey kiddo! Another good recipe for my Instant Pot, thank you…I already have my Instant Pot out because I made a pot roast with potatoes, onions, carrots and a whole pkg of mushrooms for dinner last night…I have everything for this except potatoes since I used my stash last night so I’m going to try it with rinsed canned potatoes…wish me luck! I’m sure you are eagerly waiting for your new camera…less dirty dishes and less comments from so many subscribers as to why aren’t you using the sauté step in your Instant Pot!🤪
Thanks for watching… I have a Ninja Foodie Grill tutorial coming on Saturday. I demonstrate how to grill steaks and burgers… enjoy!
This looks delicious and so easy, its for sure a meal for next week. I love your tip about freezing the unused portion of the fresh herbs.
Give it a try! It is an easy recipe…😀
Love to Tobin!
Awesome. Going to try it. Great explanation ❤
It really tastes good… oftentimes I add extra potatoes to make a cream of celery/potato soup
Do you have a written recipe, please? Thanks.
I’ll put one together and link it in the comments! Thanks for watching!!
@@cookingwithjohnnyb4890 Thanks so much. I look forward to it.
Celery soup recipe
Ingredients needed
One stick of butter, one stalk of celery, small package of dill, 1/2 onion, one large or two small golden potatoes, one 4 cup carton of chicken stock or chicken bone broth and a cup of heavy whipping cream.
Roughly chop the celery, the potatoes and onion
The next step can either be done in the instant pot, using the sauté feature, or in a skillet on your oven cooktop.
Melt the butter and add the chopped onions to the pan. Cook the onions until they are translucent. You do not want to caramelize the onions. Once the onions are sufficiently translucent, put the onions and butter mixture into the instant pot. Now it’s time to add all of the other ingredients except the cream. Add the chopped celery, potatoes, dill, and chicken bone broth into the instant pot. Salt and pepper to taste.
Set the instant pot to 30 minutes. After the 30 minutes, release the pressure. Blend with immersion blender. Now add the cream.
The soup is ready to eat.
Just an FYI, I uploaded a link in the description for the recipe and ingredient list. Enjoy!
@@cookingwithjohnnyb4890 Awesome! Thanks!