https://instantpotteacher.com/wp-content/uploads/1630761746_maxresdefault.jpg00Hoag Healthhttps://instantpotteacher.com/wp-content/uploads/2021/10/instant-pot-teacher-video-tutorials-official-logo.pngHoag Health2021-09-04 13:22:252021-09-04 13:22:25Butternut Squash Soup with the InstaPot
INGREDIENTS 1 tablespoon olive oil 1 small yellow onion (chopped (about 1 cup)) 2 cloves garlic (minced) 3 cups low sodium vegetable broth 1 large carrot (sliced into 1/2-inch pieces) 1 red bell pepper diced 1 large (about 3 pound) butternut squash (peeled, seeded and chopped into 1-inch pieces (6-8 cups chopped)) 2 tablespoons butter ¼ teaspoon salt (or to taste) ¼ teaspoon pepper (or to taste) 1 tsp fresh rosemary 1 TBSP fresh sage
INSTRUCTIONS 1. Turn on saute mode on Instant Pot and add the olive oil. When the pot is hot, add the onion and saute until onion begins to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot. 2. Pour in 1 cup of the vegetable broth and scrape up any bits that may be stuck to the bottom of the pot. Add all of the remaining ingredients, including the remaining 2 cups broth, to the pot. Stir. 3. Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure using the pressure cook or manual function. 4. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then do a quick release of the remaining pressure by carefully turning the steam release valve to the venting position. (I do this using the handle of a long spoon.) 5. Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender to puree. Serve.
NOTES You can serve the soup with a drizzle of half and half, cream, or coconut milk, if desired. Pumpkin seeds (pepitas) are a delicious garnish for this soup.
The soup can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. If you plan to add cream or half and half to your soup, add it after freezing and thawing.
How to cook tofu CRISPY BAKED tofu recipe
RECIPE
INGREDIENTS
1 tablespoon olive oil
1 small yellow onion (chopped (about 1 cup))
2 cloves garlic (minced)
3 cups low sodium vegetable broth
1 large carrot (sliced into 1/2-inch pieces)
1 red bell pepper diced
1 large (about 3 pound) butternut squash (peeled, seeded and chopped into 1-inch pieces (6-8 cups chopped))
2 tablespoons butter
¼ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
1 tsp fresh rosemary
1 TBSP fresh sage
INSTRUCTIONS
1. Turn on saute mode on Instant Pot and add the olive oil. When the pot is hot, add the onion and saute until onion begins to soften, about 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Press Cancel to turn off the Instant Pot.
2. Pour in 1 cup of the vegetable broth and scrape up any bits that may be stuck to the bottom of the pot. Add all of the remaining ingredients, including the remaining 2 cups broth, to the pot. Stir.
3. Close the Instant Pot lid and turn the steam release valve to the sealing position. Set the cook time to 10 minutes at high pressure using the pressure cook or manual function.
4. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for 10 minutes by leaving the Instant Pot alone. Then do a quick release of the remaining pressure by carefully turning the steam release valve to the venting position. (I do this using the handle of a long spoon.)
5. Once all of the steam has escaped and the pin drops down, open the Instant Pot lid. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender to puree. Serve.
NOTES
You can serve the soup with a drizzle of half and half, cream, or coconut milk, if desired. Pumpkin seeds (pepitas) are a delicious garnish for this soup.
The soup can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months. If you plan to add cream or half and half to your soup, add it after freezing and thawing.
How long if cooking in a regular pot?