Instant Pot Butternut Squash Chicken Soup (Dairy-Free, Egg-Free, Nut-Free) (Edit recipe)

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This easy, hearty & delicious soup is exactly what you need on cold, winter days, plus it’s the best kind of elixir when you’re sick. Easily made Whole 30 if you omit the pasta & red wine. By slicing the butternut squash very small, the smaller pieces (less than bite-size) breakdown during the pressure cook soup mode, combining with the broth for a very flavorful soup. So good.

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PREP TIME

25 minutes

COOK TIME

20 minutes

INGREDIENTS

12

Serves: 8-10

Ingredients

0.25 cup Extra Virgin Olive Oil
1 whole Yellow Onion, Chopped
5 whole Celery, Stalks, sliced
1 lb Baby Carrots, Sliced
4 cloves Garlic, Chopped (use larger cloves)
1.5 tsp Kosher Flake Salt - Primal Palate
0.25 tsp Black Pepper
20 oz Butternut Squash, 20oz package peeled, cut cubes; cut into very small pieces about 1/4-inch thick
3 lb Boneless Skinless Chicken Thigh
64 oz Chicken Stock, Or broth (I used low-sodium)
5 Tbsp Cabernet Sauvignon Red wine, Optional
1 lb Rotini, Cooked according to package instructions for al dente (or pasta of choice); optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Select “Sauté” mode on Instant Pot, setting timer for 5 minutes. Add olive oil.
Add onion, celery & carrots; stir occasionally, 2-3 minutes.
Add salt & pepper; stir.
Add garlic & butternut squash; stir 1 minute.
Add chicken thighs; stir frequently, 1-2 minutes.
Shut off “Sauté” mode. Add chicken stock, followed by red wine; stir.
Close & seal lid. Make sure “Keep Warm” mode is on if making ahead & serving later. Select “Pressure Cook” mode, then select “Soup” mode. Press “Start.”
If using pasta, cook & drain pasta right before you plan to serve soup. Spoon desired amount of pasta into soup bowls before adding soup.
Chicken will be fall-apart, fork tender. For smaller pieces of chicken, “shred” with 2 forks directly in soup bowl(s), if desired. Serves 8-10+.

Notes

If your Instant Pot does not have a “Soup” mode, set the timer for 20 minutes on high. Can make this soup in a slow cooker too. Do not sauté the ingredients first. Add ingredients to 8qt slow cooker (may need to reduce the amount of stock used depending on the size of your slow cooker). Set to high setting for 4-6 hours or low setting for 8-10 hours. Recipe can be gluten-free if you substitute your favorite gluten-free pasta.

Reheats well as leftovers in the microwave or in a covered pot on the stove.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	527
Fat:	15 g
Carbohydrates:	46 g
Protein:	50 g
Cholesterol:	0 g
Sodium:	330 mg
Fiber:	3 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated for total recipe.