Instant Pot Curried Cheesy Cauliflower and Butternut Squash Soup

Follow our step-by-step guide on how to make Instant Pot Curried Cheesy Cauliflower and Butternut Squash Soup.

1. Step 1

   Begin by activating the 'Sauté' function on your Instant Pot and allow it to warm up.

2. Step 2

   Once heated, drizzle in the olive oil and toss in the diced onion, sautéing for approximately three minutes until the onion becomes tender and translucent.

3. Step 3

   Next, introduce the minced garlic, sautéing for an additional minute until its aroma fills the air.

4. Step 4

   Pour in the chicken broth, then add the chopped cauliflower and butternut squash, creating a vibrant medley.

5. Step 5

   Secure the lid of the Instant Pot, ensuring the vent is set to 'Sealing.

6. Step 6

   ' Select 'High Pressure' and set the timer for six minutes; it will take about ten to fifteen minutes for the pressure to build.

7. Step 7

   When the timer goes off, carefully perform a quick release of the pressure, which should take around five minutes.

8. Step 8

   Once the pressure is released, unlock and remove the lid.

9. Step 9

   Stir in the yellow curry powder and salt, adjusting to your taste preferences.

10. Step 10

    For a creamy texture, use an immersion blender to blend the soup to your liking; blend less if you enjoy a chunkier consistency.

11. Step 11

    Finally, fold in the shredded mozzarella and Cheddar cheese blend, stirring until melted and beautifully combined.

12. Step 12

    Serve this comforting soup hot, and enjoy the delightful flavors that warm your soul.