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Instant Pot Electric Pressure Cooker Recipes
5
P
ress [Saute] to pre-heat the cooker. When the
words “Hot” appear on the display add the
onions sage, salt and pepper and saute. When the onions are soft, scoot
onions aside and add handful of squash cubes to cover the bottom, let brown
for about 5 minutes stirring infrequently. Next, add the rest of the squash,
ginger, nutmeg, and stock.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
buttons to choose 10 minutes pressure cooking time.
When time is up, open the cooker using Quick Release (see, below).
Fish out the woody sage stem. With an immersion blender puree' the contents of the
cooker.
Garnish with a few toasted pumpkin seeds.
Serves 4-6
2 kilo (4 lbs.) butternut
squash, peeled, seeded and
cubed
1 sprig sage
1 large onion, chopped
2 cm (3/4") fresh ginger
1/4 tsp, nutmeg
4 cups vegetable stock
olive oil
salt and pepper to taste
1/2 cup toasted pumpkin (or
squash) seeds, for garnish
INSTANT TIP: Three Ways to Open the Cooker
Quick Release - Release pressure instantly, by pressing [Cancel] and then twisting
the steam release handle on the lid to “Venting” position.
Natural Release - Continue cooking using the cooker’s residual heat and steam,
by pressing [Cancel]and waiting for the pressure to come down on its own and
the lid to un-lockthis will take about 20 minutes (more if the cooker is very full).
10-minute Natural Release - Let the cooker go into “Keep Warm” mode and
count 10 minutes. Then press [Cancel] and twist the steam release handle on the
lid to “Venting” position.
Ginger & Butternut Squash Soup By
Laura Pazzaglia
Find more recipes by Laura at www.HipPressureCooking.com
5


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