Set the Instant Pot to Sauté Mode and brown the butter until the milk solids start to turn a caramel color.

Add the chopped celery and sauté for 3 minutes. Move the celery to one side, then add the onions and sauté for another 2 minutes. Finally, add the garlic and cook for about 30 seconds.

Pour in the chicken stock, secure the Instant Pot lid, and seal the valve.

Set to Soup Mode and cook for 6 minutes. The total time, including coming to pressure and release, will be around 16 minutes.

Once cooking is complete, perform a quick pressure release.

Carefully open the lid and, if desired, blend the soup with an immersion blender to your preferred consistency. Blend briefly for a chunkier texture or more thoroughly for a smoother finish.

Stir in the heavy cream until fully incorporated.

Season with salt and pepper to taste.

For garnish, add a drizzle of browned butter and a sprinkle of parsley, if desired.

Add the chopped celery and sauté for about 5 minutes. Move the celery to one side of the pot, add the onions, and cook for another 3-4 minutes until softened. Add the garlic and cook for an additional 30 seconds until fragrant.

Pour in the chicken stock and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the celery is very tender.

Turn off the heat and blend the soup using an immersion blender to reach your desired consistency. Blend briefly for a chunkier soup or blend more thoroughly for a smoother texture.

Stir in the heavy cream until fully incorporated.

Season with salt and pepper to taste. Garnish with a drizzle of browned butter and chopped parsley, if desired.