Instant Pot Butternut Squash Soup Princess Pinky Girl

Instant Pot Butternut Squash Soup Princess Pinky Girl Add the butternut squash, carrots, celery, shallot, garlic, ginger, pear, minced sage, coconut sugar, salt, and spices to the basin of the instant pot. top with broth and thyme sprigs. cook: select the manual setting and set it to high pressure. set the time to 12 minutes, then close the lid and valve. Butternut squash soup (instant pot & crock pot instructions) recipe here: princesspinkygirl instant pot butternut squash soup.

Instant Pot Butternut Squash Soup Easy And Healthy Recipe Instructions. add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to an instant pot pressure cooker. toss to combine. close lid securely and set vent to “sealing”. press “manual”, then press “pressure” until the light on “high pressure” lights up, then adjust the. 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. Secure the lid and hit “manual” or “pressure cook” high pressure for 6 minutes. quick release when done and hit “keep warm cancel”carefully remove the cooked squash with tongs and set aside to cool. remove the trivet and liner pot, rinse it out, dry it off well and then return the liner pot to the instant pot. Press sauté and when the display reads “ hot,” add the oil, onions, shallots, garlic, and ginger to the inner pot and cook for 3 minutes, stirring often. add the cinnamon, salt, and pepper and stir. add 2 cups (473ml) of the stock and use a wooden spoon to scrape the bottom of the pot clean. press cancel. add the remaining stock, squash.