Instant pot is a big hit these days everywhere I check so after a lot of yes-no, I finally joined the trend as well. My IP came yesterday and considering it was such a big investment I thought I had to start using it right away. My first dish I thought of cooking in IP was soup. Don’t believe it saved me much time in IP but had to start with something, right !
Ingredients:
1 butternut squash - peeled and diced into cubes
2 carrots - peeled and diced into cubes
1 red onion sliced finely
1 garlic clove minced
1 tsp pepper
Salt to taste
1 tsp turmeric
1/4 cup cream
1 tsp cinnamon
Method:
Set the IP to sauté mode. Once the pot becomes hot, add oil.
Add onions and sauté till soft, about 2-3 minutes. Add garlic and sauté.
Add butternut squash and carrots and all the spices and sauté
Add water (you can add 1 cup stock if required instead of water)
Seal the pot to sealed position and set to pressure cook for 15 minutes
Once completed, let the pressure release naturally (or release manually after 10 minutes standing)
Blend all the ingredients together to a purée
Add in cream before serving (you can add yogurt instead of cream)
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