Recipes

Instant Pot Electric Pressure Cooker Recipes

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-lock—this 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