Instant Pot Recipes

Cooking tips

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Butternut Soup

4-6 servings 25 minutes

INGREDIENTS

2 cups of vegetable stock/bone broth

- 4 cloves garlic, minced

- 1 carrot, peeled and diced

-1 Granny Smith apple, cored and diced

1 medium (uncooked) butternut squash

-1 white onion, diced . -

Salt and Pepper to taste -

1/8 teaspoon of cayenne pepper

pinch of ground cinnamon

Pinch of ground nutmeg

1/2 cup (unsweetened) coconut milk

- 1 or 2 Bay leaves

DIRECTIONS

Add the vegetable stock/bone broth, garlic, carrot, butternut squash, apple, bay leaf, onion, salt, pepper, cinnamon, cayenne and nutmeg to an Instant Pot. Toss to combine. Close lid securely and set the vent to Sealing. Press Pressure on your instant pot until the light on "High Pressure" lights up, set time 8 minutes. Cook. After 8 minutes very carefully, turn the vent to "Venting" for quick release, and wait for all the steam to release and the valve has dropped. Remove the lid. Remove and discard the bay leaf. Stir in the coconut milk. You can use a immersion blender to puree the soup until smooth or a normal blender.