4.67 from 6 votes
Instant Pot Butternut Squash Soup
Servings: 6
Author: Brittany Williams
  • 2 pounds butternut squash, 1 inch cubes
  • 4 cups vegetable or chicken broth
  • 1 large yellow onion, diced
  • 1 small sweet potato, peeled and diced
  • 2 cups chopped carrots, peeled
  • 5 cloves garlic, minced
  • 1 1/2 teaspoons fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  1. Place all of the ingredients inside of your electric pressure cooker. Place the lid on the pot and make sure the pressure valve is in the SEALING position. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons until the display reads 10 minutes.

  2. When the pot beeps to let you know it is done cooking open the vent valve to vent the pressure.

  3. Use an immersion blender, puree the soup. Or very carefully transfer the soup to a blender and blend on high until smooth. Serve warm, salt to taste.

Recipe Notes

1. Butternut squash is a delicious pureed soup. It's the perfect backdrop for decorating with all of your favorite add ons. A drizzle of plant based milk, toasted pumpkin seeds, with pomegranate seeds, and parsley really take this dish from looking a bit one note to Fall-licious! 

2. If you are using a whole squash, simply cut in half, add 1 cup of water to the pressure cooker plus a trivet. Then add the halves to the pot and cook for 10 mins on pressure cook, high pressure. When done cooking, perform a quick release.