This recipe for a Pressure Cooker Butternut Apple Soup with Bacon is likely to be one of the simplest recipes you’ve ever made. Unless you cook from my recipes all the time, in which case, it’s at least as simple as the other Twosleevers recipes.
The soup has very little in it, but it all works together somehow. The apples add a wonderful flavor to the soup without being too sweet, and the savory bacon complements the other ingredients beautifully.
I’m not sure why I keep making soups right now, since it is decidedly not Fall in Texas, but lately I’ve gone through a spate of Soup and Stew making.
The steps to making this Butternut Apple Soup with Bacon are:
- Crisp bacon in the oven (or stovetop, or microwave as you prefer)
- Cook the soup for 10 mins HP, 10 mins NPR
- Purée the soup using an immersion blender
- Finish with a little cream and bacon and serve.
EQUIPMENT & INGREDIENTS YOU MAY NEED TO MAKE PRESSURE COOKER BUTTERNUT APPLE SOUP WITH BACON
- Instant Pot Mini Duo or Instant Pot 6 quart or Instant Pot 8 Quart
- Immersion Blender
- Measuring cups
- Measuring Spoons
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Instant Pot Butternut Apple Soup with Bacon
This is the easiest Butternut Apple soup with Bacon that you'll ever make in your pressure cooker. The apples add a wonderful flavor to the soup without being too sweet, and the savory bacon complements the other ingredients beautifully.
- 4 cups butternut squash chopped
- 3 cups apple diced
- 1 cup onions sliced thin
- 2 cups chicken broth
- 1/4 cup fresh sage leaves chopped Or 1/2 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup heavy cream or half and half
- 4-5 slices bacon
- 1/4 cup shredded parmesan cheese OR
- 1/4 cup blue cheese crumbles
- Heat oven to 350 degrees
If you have purchased a whole butternut squash, peel it using a vegetables peeler. Cut into half and scoop out the seeds. Cut into large chunks and now you're ready to use the chunks.
- Place all ingredients for soup in the inner liner of your Instant Pot.
- Cook at high pressure for 10 minutes, and let it release pressure naturally for 10 minutes before opening.
- Meanwhile, place the bacon on a foil-lined sheet and place in the oven. Cook until crisp, about 8-10 minutes.
- Remove bacon and crumble into delicious bits and set aside.
- Once the soup is finished, remove the lid and carefully puree the soup using an immersion blender.
- Mix in cream if if using and pour into serving bowls.
Sprinkle with crumbled bacon, parmesan or blue cheese, and dig in!