Ingredients

The following ingredients have 4 Servings
  • 1 large onion ((chopped, but bigger than diced))
  • 3 teaspoons garlic paste ((or 3 cloves, crushed))
  • 1 teaspoon basil ((dried))
  • 1 teaspoon oregano ((dried))
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 4 cups chicken broth ((or veggie broth - to get it vegetarian))
  • 1 cup water
  • 1 cup quinoa ((I used multicolored but any color will do))
  • 14.5 ounces diced tomatoes ((small can))
  • 4 cups butternut squash ((peeled and cut into 1/2 - 1 inch cubes))
  • 1/4 cup dry sherry ((optional))
  • 2 handfuls arugula ((or kale, or spinach - any leafy greens))

Instruction

  • Place all the ingredients above except the arugula in the instant pot.  Seal and make sure the knob is turned to the sealed position.
  • Press the pressure cook button (it should be on Normal and High) and set the timer to 10 minutes.
  • Once the instant pot beeps, either let the pressure release naturally which will take 10 - 15 minutes, or wait 5 minutes, don an oven mitt and do a quick release by gently nudging the venting knob until the pressure is fully released and the stainless steel pressure indicator is all the way down.
  • Unseal IP and add 2 large handfuls of arugula and stir until wilted.
  • Either transfer soup to a tureen or large serving bowl or ladle soup into crocks directly out the instant pot.
  • Eat
  • Enjoy