Prep Time::20 mins
Cook Time::35 mins
Additional Time::5 mins
Total Time:: 1 hr
Servings::6
Ingredients
2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
2 pounds butternut squash – peeled, seeded, and cubed
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups low-sodium chicken broth
salt and ground black pepper to taste
Directions
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.
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.
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.