Southwestern Squash and Corn Soup

Step 1

Add diced potato, squash, and onion to Instant Pot.

Step 2

Add vegetable broth and season with salt, pepper, and cumin

Step 3

Cook on MANUAL for 7 minutes with a 10 min natural pressure release

Step 4

Carefully vent any remaining steam and remove the lid

Step 5

Add 1 cup corn and puree in batches in your blender or use an immersion blender.  Blend until smooth,

Step 6

Return soup to IP and stir in remaining corn and green chiles

Step 7

Heat through on WARM setting for 30 minutes

Step 8

For the relish, mix all ingredients and refrigerate until needed

Step 9

Ladle soup into bowl and top with a heaping tsp of relish