Creamy Instant Pot Summer Squash Soup
1½ cup(s), chopped
2 clove(s), medium, minced
Fat free reduced sodium vegetable broth
½ tsp(s), divided
Yellow summer squash
1 pound(s), trimmed and coarsely chopped
Uncooked chickpea pasta
4 oz, rotini or penne
3 sprig(s), plus more for garnish
- Press Sauté on a 6-quart Instant Pot. When Hot is displayed, add the oil, onion, and garlic; sauté 5 minutes. Stir in the broth, salt, ¼ tsp pepper, squash, pasta, and thyme sprigs.
- Turn pot off. Lock lid, making sure the vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 10 minutes.
- When the cook time is up, allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure by moving steam release valve to Venting position. Discard thyme sprigs. Puree soup in pot using an immersion blender. Ladle soup into bowls; garnish with remaining ¼ tsp pepper and thyme leaves.
- Serving size: about 1 ½ cups