Ingredients
1tbspolive oil
1smallonion,diced
2clovesgarlic,minced
4cupschicken broth
1head cauliflower,chopped
1butternut squash,peeled and chopped
2tbspyellow curry powder
1tspsalt,or to taste
3cupsmozzarella and cheddar cheese blend,shredded
Preparation
Turn on a multi-functional pressure cooker (such as Instant Pot®), select the “Saute” function, and allow to heat. Add olive oil and onion, then saute for about 3 minutes until soft.
Add garlic and saute another 1 minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal.
Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender.
Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.
