This Instant Pot butternut squash soup is so easy to whip up using a pressure cooker, you’ll never use the stovetop again. This recipe will become your go-to!
- 1 large shallot
- 1 medium butternut squash (4 cups diced)
- 1 small russet potato (1 cup diced)
- 2 medium carrots (1/2 cup diced)
- 1 medium apple (1 cup diced)
- 4 tablespoons butter or coconut oil, divided
- 2 tablespoons dried sage
- 1/4 teaspoon cinnamon
- 1/2 teaspoon garlic powder
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 4 cups vegetable broth, divided
- Peel and slice the shallot. Peel and dice butternut squash. Peel and dice the potato and carrots. Dice the apple.
- Turn on Saute mode and add 1 tablespoon butter. When it is melted, add the shallot. Cook 3 to 5 minutes until shallot is softened and translucent. Add the chopped squash, potato, carrots, apple, sage, cinnamon, garlic powder, smoked paprika, salt and 3 cups of the vegetable broth. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Cook on High Pressure for 9 minutes: Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 10 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Quick release: Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
- Stir in remaining 3 tablespoons butter and 1 cup vegetable broth. Transfer to blender or use immersion blender and blend until smooth.
- Category: Soup
- Method: Pressure Cooker
- Cuisine: French
Keywords: Instant Pot butternut squash soup, Butternut squash soup