adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot® Butternut Squash and Pear Soup
Instant Pot® Butternut Squash and Pear Soup
0 Likes
Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Instant Pot® Butternut Squash Soup: Quick, flavorful, and effortless with pre-cooked squash.
Ingredients:
  • 1 (3 pound) butternut squash
  • 1 cup water
  • 0.5 medium onion, quartered
  • 2 cloves garlic, peeled
  • 2 ripe pears - peeled, cored, and chopped into 1-inch chunks
  • 1.5 teaspoons salt
  • 0.75 teaspoon ground sage
  • 4 cups chicken broth
  • 0.5 cup heavy cream
Instructions:
  • 1. Cut the butternut squash into 4 pieces and remove the seeds. 2. Pour water into the bottom of a multi-functional electric pressure cooker, then place the trivet inside. 3. Put the squash on the trivet, close the lid, and set the seal valve. 4. Select high pressure following the manufacturer's instructions and set the timer for 10 minutes. 5. Allow 10 to 15 minutes for pressure to build.
  • Following the manufacturer's instructions, safely release the pressure using the quick-release method after 5 minutes. Remove the lid, drain, and wipe the pot dry. Discard the squash skin, then chop large pieces into 1- to 2-inch chunks. Keep aside.
  • 1. Heat olive oil using the Saute function. Cook onion and garlic for 1 to 2 minutes. 2. Stir in pears, salt, and sage; cook for an additional 1 to 2 minutes. 3. Turn off the pressure cooker. Add squash and chicken broth. 4. Close the lid and seal the valve. Set to high pressure and timer for 5 minutes. 5. Allow pressure to build for 10 to 15 minutes.
  • Quickly release pressure and uncover the pot. Puree the soup with an immersion blender until silky. Gently mix in the luxurious heavy cream.

Similar Recipes