Creamy Instant Pot Summer Squash Soup

Name: Creamy Instant Pot Summer Squash Soup
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 Tbsp Olive oil; 1.5 cup(s), chopped Uncooked onion(s); 2 medium clove(s) Garlic clove(s) minced; 4 cup(s) Fat free reduced sodium vegetable broth; 1 tsp Kosher salt; 0.5 tsp Black pepper divided; 1 pound(s) Yellow summer squash trimmed and coarsely chopped; 4 oz Uncooked chickpea pasta rotini or penne; 3 sprig(s) Fresh thyme plus more for garnish

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 4

dairy free nut free gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

1 Tbsp Olive oil1.5 cup(s), chopped Uncooked onion(s)2 medium clove(s) Garlic clove(s) minced4 cup(s) Fat free reduced sodium vegetable broth1 tsp Kosher salt0.5 tsp Black pepper divided1 pound(s) Yellow summer squash trimmed and coarsely chopped4 oz Uncooked chickpea pasta rotini or penne3 sprig(s) Fresh thyme plus more for garnish

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Instructions

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Step 1

Press Sauté on a 6-quart Instant Pot. When Hot is displayed, add the oil, onion, and garlic; sauté 5 minutes. Stir in the broth, salt, ¼ tsp pepper, squash, pasta, and thyme sprigs.

Step 2

Turn pot off. Lock lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 10 minutes.

Step 3

When the cook time is up, allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure by moving steam release valve to Venting position. Discard thyme sprigs. Puree soup in pot using an immersion blender. Ladle soup into bowls; garnish with remaining ¼ tsp pepper and thyme leaves.

Step 4

Serving size: about 1 ½ cups