Name: Instant Pot® Butternut Squash Soup
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Extra-virgin olive oil - 2 tablespoons; Yellow onion, diced - 1 large; Carrot, diced - 1 large; Celery, diced - 1 stalk; Butternut squash - peeled, seeded, and cubed - 2 pounds; Dried thyme - 1 teaspoon; Dried marjoram - 1 teaspoon; Low-sodium chicken broth - 4 cups; Salt and ground black pepper to taste - 4 cups

Ingredients for - Instant Pot® Butternut Squash Soup

1. Extra-virgin olive oil 2 tablespoons

2. Yellow onion, diced 1 large

3. Carrot, diced 1 large

4. Celery, diced 1 stalk

5. Butternut squash - peeled, seeded, and cubed 2 pounds

6. Dried thyme 1 teaspoon

7. Dried marjoram 1 teaspoon

8. Low-sodium chicken broth 4 cups

9. Salt and ground black pepper to taste 4 cups

How to cook deliciously - Instant Pot® Butternut Squash Soup

1 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.

2 . Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

3 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.