Instant Pot Creamy Pumpkin Tuscan Soup

Step 1

Add the onion, sweet potato, pumpkin, tomato sauce, honey (if using), chicken stock, garlic powder, cinnamon, and salt to 6-quart electric pressure cooker.

Step 2

Secure the lid, select the manual setting, and set it to high pressure for 8 minutes.

Step 3

When the pressure cooker timer is done, quick release the pressure.

Step 4

Add the coconut milk. Using an immersion blender, blend until well combined and very smooth. If you don’t have an immersion blender, carefully ladle the cooked tomato mixture into a blender, working in batches. Make sure the lid is on tightly, cover with a towel, and blend until well combined and very smooth.

Step 5

Taste and add additional salt if desired.

Step 6

Try this version and add sweet potato.

Step 7

Heat the onion and 1 tablespoon olive oil in a Dutch oven or large pot over medium heat. Cook until softened, about 5-8 minutes, stirring occasionally.

Step 8

Add the sweet potato, pumpkin, tomato sauce, honey (if using), chicken stock, garlic powder, cinnamon, and salt, stirring to combine.

Step 9

Cover, bring to a boil, then reduce to a simmer and cook until the potatoes are very tender, about 25-30 minutes.

Step 10

Follow step 4-5 above, then serve.