Preheat the Instant Pot using the SAUTE function.
Add the onion and celery. Cook, stirring often, until the veggies have softened and the onions begin to appear translucent.
Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Press the cancel button. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure. Use the +/- buttons until the display says 8 minutes.
When the cooker beeps to let you know it’s finished switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot.
I like to make this a few hours ahead of time because the more time it has to cool and sit, the better the flavor!
Jennifer Jones from our facebook community, was kind enough to calculate the Weight Watchers Smart Points for this recipe. She doubled the milk, broth, and vegetables. 58 total points. Divide by your number of servings.