Instant Pot Butternut Squash Soup

This Instant Pot butternut squash soup with thyme and marjoram is smooth, velvety, and quick to make in any electric pressure cooker.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 139 Calories

Ingredients

• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• salt and ground black pepper to taste
• 1 stalk celery, diced
• 1 large carrot, diced
• 4 cups low-sodium chicken broth
• 1 large yellow onion, diced
• 2 tablespoons extra-virgin olive oil
• 2 pounds butternut squash - peeled, seeded, and cubed

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Adjust seasoning with salt and pepper. Blend with an immersion blender until creamy.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and add onion, carrot, and celery; cook until translucent and tender, about 6 to 8 minutes. Add squash, thyme, and marjoram; cook until the squash has begun to sweat and absorb the flavors, about 5 minutes more. Pour in broth.