Name: Instant Pot® Butternut Squash and Pear Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Butternut squash - 1 (3 pound); Water - 1 cup; Olive oil - 1 tablespoon; Onion, quartered - ½ medium; Garlic, peeled - 2 cloves; Ripe pears - peeled, cored, and chopped into 1-inch chunks - 2; Salt - 1 ½ teaspoons; Ground sage - ¾ teaspoon; Chicken broth - 4 cups; Heavy cream - ½ cup

Ingredients for - Instant Pot® Butternut Squash and Pear Soup

1. Butternut squash 1 (3 pound)

2. Water 1 cup

3. Olive oil 1 tablespoon

4. Onion, quartered ½ medium

5. Garlic, peeled 2 cloves

6. Ripe pears - peeled, cored, and chopped into 1-inch chunks 2

7. Salt 1 ½ teaspoons

8. Ground sage ¾ teaspoon

9. Chicken broth 4 cups

10. Heavy cream ½ cup

How to cook deliciously - Instant Pot® Butternut Squash and Pear Soup

1 . Stage

Cut butternut squash into 4 pieces and remove seeds. Pour water into the bottom of a multi-functional electric pressure cooker and place trivet inside. Place squash on trivet, close lid, and set seal valve. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

2 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain out the water and wipe the bottom of the pot dry. Remove squash skin and discard. Roughly chop any large pieces into smaller 1- to 2-inch chunks. Set aside.

3 . Stage

Select the Saute function and heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add pears, salt, and sage; cook for 1 to 2 minutes more. Turn pressure cooker off. Add the squash and chicken broth. Close lid and seal valve. Select high pressure; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

4 . Stage

Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.