Instant Pot Butternut Squash Soup
Description
This Instant Pot butternut squash soup with thyme and marjoram is smooth, velvety, and quick to make in any electric pressure cooker.
Ingredients
•
2 tablespoons extra-virgin olive oil
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1 large yellow onion, diced
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1 large carrot, diced
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1 stalk celery, diced
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2 pounds butternut squash - peeled, seeded, and cubed
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1 teaspoon dried thyme
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1 teaspoon dried marjoram
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4 cups low-sodium chicken broth
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salt and ground black pepper to taste
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 6 to 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.
2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.