Instant Pot® Butternut Squash and Pear Soup
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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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.