Instant Pot Cavolo Nero and Butternut Squash Soup

I'm so excited to bring you this Instant Pot Cavolo Nero and Butternut Squash Soup recipe, with video and all!

In fact, I love soups of all types but this type of chunky soup where the ingredients are not blended is my favourite.

This Instant Pot Cavolo Nero and Butternut Squash Soup is no exception.

It was a bit of a throw-it-all-in-and-see-what-happens and it turned out delicious.

There is something comforting about holding on to a steaming bowl of soup, spoon in hand, isn't there?

And, with times as they are, I quite need a bit (or a lot) of comfort.

Equipment

I use the Instant Pot Duo Evo Plus 5.7 in the photos and video for this Pressure Cooker Soup but it will work in whatever pressure cooker you have, including stove-top pressure cookers.

And thank you if you do buy through that link! As an Amazon Associate I earn from qualifying purchases, you don’t pay a penny extra though.

Is it really possible to combine fresh and frozen ingredients in the same pressure cooker recipe?

Yes, yes it is! It's one of the things that keeps me sane.

Just mix and match and add herbs and spices to suit your taste.

Also, don't forget How to reheat from frozen in a pressure cooker.

Frozen diced Butternut Squash? How?

I like to use the Whole Butternut Squash trick in my Instant Pot and then peel and dice the Butternut Squash (BNS), portion it for the freezer and just use from frozen in dishes.

You'll also find frozen Butternut Squash in the freezer section of a lot of supermarkets.

Frozen Cannellini Beans?

Yes. I like to batch cook pulses for the freezer.

How to pressure cook Cannellini Beans

1. First soak in plenty of water for 30 minutes.
2. Then pressure cook for 35 minutes covered in water 2 inches above the cannellini.
3. Always do a natural pressure release pulses as they foam up and that foam could splatter through the valves on the lid.
4. Then all you have to do is google the drained weight of a tin to portion up the equivalent weight (which tends to be around 230 g) and freeze.

Use in pressure cooked dishes from frozen.

Don't forget the filling rules

Only fill up to half way with all ingredients when cooking ingredients that expand or foam up, like pulses, pasta or rice.

How to make Vegetable Stock Paste

Vegetable Stock Paste is a concentrate that replaces stock cubes or bouillon.

It means that you know exactly what goes in it and you can control the salt content while at it.

You can even freeze it in cubes with zero salt.

It's great for adding flavour to your dishes in a really healthy way.

Find out how to make my Vegetable Stock Paste

How does the Instant Pot's Soup button / function work?

Your Instant Pot's Soup button / function doesn't bring the contents to a heavy boil. Just a slow simmer.

Does your pressure cooker not have a Soup button or any buttons at all because it's a stove-top?

Easy, just pressure cook on high pressure.

How to make this Instant Pot Cavolo Nero and Butternut Squash Soup

1.

Place all the ingredients into the inner pot. Close the lid. Steam release pointing to Sealing (unless you have a self-sealing lid like the Duo Evo Plus does).

2.

Programme the time indicated further down in the recipe card.

3.

Do a full natural pressure release for at least 15 minutes before letting the rest of the steam out.

Or let it be on keep warm as long as you want, enjoy when you’re ready to eat.

📖 Recipe

Instant Pot Cavolo Nero and Butternut Squash Soup

A delicious and super easy recipe. Verstile too!

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Cook ModePrevent your screen from going dark

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course Appetizer, Main Course, Soup

Cuisine British

Servings 2

Equipment

• Instant Pot

Ingredients

  

1x2x3x

• 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 very heaped tablespoon of my vegetable stock paste probably more like two

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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