Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in heavy cream. Puree with an immersion blender until desired consistency is reached. Taste and adjust seasoning if necessary.

Step 5

Serve immediately, sprinkled with cooked bacon.