Instant Pot Butternut Squash Soup A Pressure Cooker Kitchen

Instant Pot Butternut Squash Soup A Pressure Cooker Kitchen Add the broth and cook. pour in the broth and scrap the browned bits off the bottom of the pan. close the lid of the instant pot and make sure the valve is set to pressurize. press the pressure cook button and set the time for 8 minutes. after the time is up, you can manually release the pressure, if you wish. Use the instant pot’s sauté function to sauté the onion until it starts to soften. then stir in the garlic and cook for about 30 seconds. press the cancel button to turn off the instant pot. deglaze the pot. pour in one cup of the chicken broth and scrape up any bits that may be stuck to the bottom of the pot.

Instant Pot Butternut Squash Soup Recipe Preheat oven to 325°f. toss the butternut squash seeds with 1 teaspoon olive oil. lightly season them with some salt. then spread them over a baking sheet lined with parchment paper. place the baking sheet on top rack, then bake the butternut squash seeds for 15 to 20 minutes. Heat the olive oil and butter for 1 2 minutes, or until the butter has melted. add the onion and cook until it is soft and starting to turn golden brown, or about 5 minutes. next, add the garlic and sage and cook for another minute. add thyme, butternut squash, vegetable stock, and salt. Bring to a boil and then reduce heat to a simmer and cook until squash and potatoes are fork tender, approx 20 25 minutes. turn off the heat, and puree your soup using an immersion blender. (or carefully transfer to a blender, working in batches.) stir in the plant milk and add salt and pepper to taste. Set a 3 quart instant pot to medium sauté and line a plate with a paper towel. add the pancetta and cook, stirring occasionally until crisp, about 5 minutes. remove the pancetta with a slotted spoon and transfer to the plate. (settings may vary on your instant pot depending on the model.

Try This Easy Steamy Dreamy Instant Pot Butternut Squash Soup Bring to a boil and then reduce heat to a simmer and cook until squash and potatoes are fork tender, approx 20 25 minutes. turn off the heat, and puree your soup using an immersion blender. (or carefully transfer to a blender, working in batches.) stir in the plant milk and add salt and pepper to taste. Set a 3 quart instant pot to medium sauté and line a plate with a paper towel. add the pancetta and cook, stirring occasionally until crisp, about 5 minutes. remove the pancetta with a slotted spoon and transfer to the plate. (settings may vary on your instant pot depending on the model. Place the trivet in the instant pot inner pot. pour in 1 cup of water. set the butternut squash halves face up on the trivet. lock the lid and set the vent to sealing. press the pressure cook button and set the timer to 8 minutes if you plan to cube it or 11 minutes if you plan to mash it or use it for soup or a puree. Turn the instant pot to sauté. when the display reads hot, add the olive oil. add the onion and sauté for 5 minutes or until they turn slightly translucent. add garlic, and ginger. let cook for a minute, stirring constantly. add carrots, apple, squash, salt, pepper, rosemary, thyme, and nutmeg. stir well.