Busy Day Butternut Bisque

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 ½ teaspoons salt, divided
  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon black pepper
  • 5 cups butternut squash puree or pumpkin puree
  • 4 cups chicken stock

Turn your Instant Pot to the Sauté setting. Add the olive oil to the Instant Pot, and heat until shimmering, about 1 minute. Add the onion and ½ teaspoon of the salt; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic, cumin, chili powder, and pepper; cook, stirring constantly, until fragrant, about 1 minute.

Add the squash or pumpkin puree and the chicken stock to the Instant Pot. Place the lid on the pot, and turn to the manual setting on high-pressure, making sure the steaming valve is closed. Set the time to 8 minutes.

After the pot beeps, carefully open the steaming valve, and allow the steam to fully escape, about 3 minutes. Turn off the Instant Pot.

Add the remaining 1 teaspoon of salt to the squash mixture. Use an immersion blender to blend the mixture until smooth, about 2 minutes. Serve hot.

  • Yields: 6-8 servings
  • Preparation Time: 35 minutes
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