Step 1 of 4
Instant Pot® Butternut Squash Soup
Mix Seasoning Mix and stock in measuring cup until blended. Set aside. Heat Instant Pot on SAUTÉ function. Add bacon; cook and stir until browned and crispy. Remove from Instant Pot with slotted spoon to paper towel-lined plate. Set aside until ready to serve.
Step 2 of 4
Instant Pot® Butternut Squash Soup
Add onions to pot. Cook 3 to 5 minutes or until softened. Add squash, celery and carrot. Stir stock mixture and add to pot. Close lid. Set Valve to Seal.
Step 3 of 4
Instant Pot® Butternut Squash Soup
Set to cook for 9 minutes on HIGH PRESSURE (MANUAL). When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.)
Step 4 of 4
Instant Pot® Butternut Squash Soup
Use an immersion blender to puree squash mixture in instant pot until smooth. Add heavy cream; blend until well mixed. Ladle soup into serving bowls. Sprinkle with bacon, cranberries, pepitas and feta to serve.