PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

1 tbsp olive oil

1 cup chopped yellow onion

2 cups peeled and cubed butternut squash

4 cups From-Scratch Chicken Stock or low-sodium chicken stock

3 cups fresh broccoli florets

¹⁄₄ tsp garlic powder

³⁄₄ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

³⁄₄ cup freshly grated cheddar cheese

1. Select Sauté, and add the olive oil to the inner pot. Add the onion and sauté for 2–3 minutes, or until the onion is soft and translucent.

2. Add the squash, chicken stock, broccoli, garlic powder, kosher salt, and pepper. Stir well.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 8 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid, and stir in the cheese. Using an immersion blender, purée the soup until a smooth consistency is achieved and no lumps remain. Alternately, allow the soup to cool slightly, carefully transfer to a blender, and blend on high until the desired consistency is achieved. (Use caution and work in smaller batches when blending, as the steam can cause the lid to explode from the blender.)

5. Transfer the soup to serving bowls. Serve hot.

Broccoli Cheddar Soup