Instant Pot Butternut Squash Soup is delicious, creamy, cozy, and easy soup to make. It is healthy and perfect for the fall. It is also vegan and gluten-free but will appeal to everyone. Perfect for meal prep lunches | imagelicious.com #instantpot #butternutsquashsoup
Wash the leek really well as there might be dirt trapped between the layers. Cut off the white part, slice in half lengthwise and thinly slice.
Peel the sweet potato. Roughly chop into 1-inch pieces.
Peel the butternut squash, scrape out and discard the seeds and the strands around the seeds. Roughly chop the butternut squash into 1-inch pieces.
Add all the ingredients except for the coconut milk and cilantro to your Instant Pot.
Close and lock the lid.
Turn the vent on the lid to the sealing position.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 4 minutes. Use defalt High Pressure.
Depending on your Instant Pot model and how cold the broth is, it'll take around 15 minutes to come to pressure. It could take up to 20 minutes, so be patient.
Once the Instant Pot beeps that the 4 minutes of cooking are done, do a quick release. This will take about 5 minutes.If you'd like, you could do a Natural Pressure Release as well, which means just leave your Instant Pot be and it'll release the pressure naturally. It could take up to 30 minutes.
Once the pressure is released, open the lid and use an immersion blender to puree the soup until it is very smooth.
Add the coconut milk, chopped cilantro, and mix.
Serve with a drizzle of coconut milk, freshly cracked black pepper and crusty bread.