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Creamy Butternut Squash Soup in Instant Pot

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PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
60 min
SERVINGS
6 servings
Lunch
Creamy Butternut Squash Soup in Instant Pot
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 2 pounds butternut squash - peeled, seeded, and cubed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 4 cups low-sodium chicken broth
  • salt and ground black pepper to taste
Instructions
1
Turn on your pressure cooker and choose the Saute mode. Heat a generous amount of olive oil in the pot, then add sliced onion, chopped carrot, and diced celery. Cook these vegetables over medium-high heat until they become soft and tender, taking around 6 to 8 minutes. Next, add sliced squash, fresh thyme leaves, and dried marjoram sprigs to the pot. Continue cooking for an additional 5 minutes, allowing the squash to release its moisture and absorb the flavors of the dish.
2
Now, pour in your chosen broth. Close the lid securely and ensure it is locked into place. Refer to your pressure cooker's user manual for guidance on setting the high-pressure mode and timer, and set it for 10 minutes. Allow about 10 to 15 minutes for the pressure inside the cooker to build up.
3
Once the pressure has built, carefully release it using the quick-release method as instructed by your manufacturer. This should take around 5 minutes. Remove the lid and unlock it to access the contents of the pot.
4
Finally, season your dish with salt and pepper to taste. To achieve a smooth consistency, use an immersion blender to blend the ingredients together until they are creamy and well combined.