Instant Pot® Butternut Squash Soup with Coconut Milk

Ingredients

• 1 large butternut squash - peeled , seeded, and cut into chunks
• 1 cup water
• 2 pieces peeled turmeric , 2 inch
• 1 piece fresh ginger , 1 inch
• 1 can unsweetened coconut milk , 14 ounce
• 1 cup chicken stock , or as needed
• salt and ground black pepper to taste

Instructions

1. 1

   Combine butternut squash, water, turmeric, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 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. Pour in coconut milk. Using an immersion blender, blend soup until smooth.

3. 3

   Select Saute function. Gradually add chicken stock until desired consistency is reached. Season with salt and pepper.