Step 1

Turn Instant Pot to the “Sauté” setting. Add chorizo; cook, stirring often, until browned and crispy, about 6 minutes. Using a slotted spoon, transfer chorizo to a plate, reserving drippings in Instant Pot.

Step 2

Add olive oil to drippings in Instant Pot, and heat until shimmering, about 1 minute. Add onion and 1/2 teaspoon of the salt; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic, cumin, chili powder, and pepper; cook, stirring constantly, until fragrant, about 1 minute.

Step 3

Add squash and chicken stock to Instant Pot. Place lid on pot, and turn to manual setting with “high-pressure”, making sure the steaming valve is closed. Set to 8 minutes (this will take about 10 minutes to come up to pressure).

Step 4

Carefully open the steaming valve, and allow steam to fully escape, about 3 minutes. Turn off Instant Pot.

Step 5

Add remaining 1 teaspoon salt to squash mixture. Use an immersion blender to process mixture until smooth, about 2 minutes. Divide soup among 6 bowls; top each with sour cream, pepitas, and crumbled chorizo.