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If using bacon, saute chopped bacon in the Instant Pot using the Saute function and cook until brown and crispy, about 5 - 6 minutes. Transfer to a paper towel-lined plate. Skip this step if not adding bacon.
Heat olive oil in the Instant pot on ‘Saute’ setting. Add onion to pot, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
Stir in butternut squash, carrots, celery, apple, chicken stock, salt, black pepper, and nutmeg. Close the lid and turn the knob to sealing. Select manual setting; cook on high for 10 minutes. When finished cooking, quick-release pressure.
Stir in heavy cream. Puree with an immersion blender until desired consistency is reached. Taste and adjust seasoning if necessary.
Serve immediately, sprinkled with cooked bacon.