Instant Pot® Butternut Squash and Pear Soup

Ingredients

• 1 butternut squash , 3 pound
• 1 cup water
• 1 tablespoon olive oil
• 0.5 medium onion , quartered
• 2 cloves garlic , peeled
• 2 ripes pears - peeled , cored, and chopped into 1-inch chunks
• 1.5 teaspoons salt
• 0.75 teaspoons ground sage
• 4 cups chicken broth
• 0.5 cups heavy cream

Instructions

1. 1

   Cut butternut squash into 4 pieces and remove seeds. Pour water into the bottom of a multi-functional electric pressure cooker and place trivet inside. Place squash on trivet, close lid, and set seal valve. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

2. 2

   Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Drain out the water and wipe the bottom of the pot dry. Remove squash skin and discard. Roughly chop any large pieces into smaller 1- to 2-inch chunks. Set aside.

3. 3

   Select the Saute function and heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add pears, salt, and sage; cook for 1 to 2 minutes more. Turn pressure cooker off. Add the squash and chicken broth. Close lid and seal valve. Select high pressure; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

4. 4

   Release pressure manually and remove lid. Blend soup until smooth using an immersion blender. Stir in heavy cream.