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–+ servings
Instant Pot Cavolo Nero and Butternut Squash Soup seen from above in the Instant Pot electric pressure cooker

Instant Pot Cavolo Nero and Butternut Squash Soup

Maria Bravo
A delicious and super easy recipe. Verstile too!
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Prep Time 5 minutes
Cook Time 30 minutes
Course Appetizer, Main Course, Soup
Cuisine British
Servings 2

Equipment

  • Instant Pot

Ingredients
  

  • 230 g cannellini beans mine had been previously pressure cooked and frozen, you could use a drained tin of cannellini beans
  • 340 g butternut squash mine had been previously pressure cooked and frozen using the whole butternut squash trick
  • 65 g chorizo diced
  • 200 g cavolo nero each leaf chopped (well I snapped them) into 4 pieces or so but you can also cut into strips or shred
  • 750 ml cold water next time I’d probably add 1 litre
  • 1 tablespoon vegetable stock paste or 2, to taste, you can also use a vegetable stock cube or 2 or 1 tablespoons of bouillon

Instructions
 

  • Place all the ingredients in the inner pot.
  • Close the lid. Steam release pointing to Sealing (unless you have a self-sealing lid like the Duo Evo Plus does).
  • Press the Soup button and programme 3 minutes. Don't have a Soup button? Pressure cook on High for 3 minutes.
  • Do a full Natural Pressure Release (see Notes section if you don't know what this means), or leave at least 10-15 minutes before letting the rest of the steam out. Or let it be on Warm as long as you want, enjoy when you’re ready to eat

Video

Notes

Feel free to double up this recipe. Just always be mindful of the filling rules:
Fill up to two thirds for pressure cooking except for ingredients that expand or foam up such as pasta, rice, grains, pulses... for which you can only fill up to half way. 
*Terminology
 
Quick pressure release (also called quick release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
 
Natural pressure release (also called natural release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid. 
 
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting. 
Keyword Instant Pot, Instant Pot recipe video, Instant Pot Soup
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