4.6 from 5 votes
Instant Pot Butternut Squash Soup
Servings: 6
Author: Brittany Williams
  • 2 lbs butternut squash cubed
  • 32 oz vegetable broth
  • 1 large yellow onion diced
  • 1 small sweet potato peeled and cubed
  • 2 cups chopped carrots, peeled
  • 5 cloves garlic, minced
  • 1 1/2 tsp finely ground sea salt
  • 1/4 tsp fresh ground black pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  1. Place all of the ingredients inside of your Instant Pot Pressure Cooker.

  2. Place the lid on the pot and make sure the pressure valve is in the SEALING position.

  3. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons until the display reads 10 minutes.

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

  5. Using an immersion blender, puree the soup. Serve warm, salt to taste.