Creamy Instant Pot Summer Squash Soup
1½ cup(s), chopped, (about 1 large)
2 clove(s), large, finely chopped
Fat free reduced sodium vegetable broth
Yellow summer squash
1 pound(s), trimmed and coarsely chopped
Uncooked chickpea pasta
4 oz, rotini or penne
3 sprig(s), plus leaves for garnish
½ tsp(s), divided
- Press Sauté on a 6-quart Instant Pot. When Hot is displayed, add the oil, onion, and garlic. Cook for 5 minutes, stirring often. Stir in the stock, squash, pasta, thyme sprigs, salt, and 1⁄4 tsp of the black pepper.
- Press Cancel to turn off the pot. Lock the lid, making sure the vent is closed. Press Pressure Cook and select High Pressure. Set the cooking time for 10 minutes.
- When the cooking time is up, allow the pressure to release naturally for 5 minutes, then move the steam release handle to the venting position. Discard the thyme sprigs. Using an immersion blender, purée the soup in the pot. Divide the soup among bowls. Garnish with thyme leaves and the remaining 1⁄4 tsp black pepper.
- Serving size: about 1 ½ cups