Instant Pot Butternut Squash Soup

Prep Time
1h 20 min
4 - 6 servings

Get the flavor of a slow simmered squash soup in half the time using an Instant Pot® multi-cooker.



ounce pancetta, cut into 1/2" pieces
large sage leaves, minced
medium carrots, cut into 1" pieces
stalk celery, cut into 1" pieces
medium onion, cut into 1" pieces
tsp ground cumin
Kosher salt and freshly ground black pepper
cups butternut squash cut into 1" pieces (from a 2-lb squash)
cups chicken stock
cup cream, optional


ounce small white button mushrooms, stems trimmed and cut into 1/8" slices
Pinch ground cumin
Kosher salt
Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tbsp water
Minced fresh chives



Special equipment: a 6- or 8- quart Instant Pot® multi-cooker; an immersion blender.Cook’s Note:Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.

Step 1

Set a 6-quart Instant Pot® to medium saute setting (See Cook’s Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve.

Step 2

Add the sage, carrots, celery, onion, cumin, 2 teaspoons salt and 1/4 teaspoon black pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.

Step 3

Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside to for the topping.

Step 4

Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives.

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