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