Name: Instant Pot® Butternut Squash And Pear Soup Recipe
Total time: 60 min
Yield: 6
Cuisine: American

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By precooking butternut squash in your instant pot, the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes

How to make Instant Pot® Butternut Squash And Pear Soup Recipe

France C

Crawler

American

<p>By precooking butternut squash in your instant pot, the skin will slip right off, allowing you to make this quick and flavorful soup in just minutes</p>

Butternut Squash

Water

Olive oil

Medium onion, quartered

Cloves garlic, peeled

2 ripe pears - peeled, cored, and chopped into - chunks

Salt

Ground Sage

Chicken Broth

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.

step 1

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.

step 2

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.

step 3

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

step 4

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