Go Back
+ servings
Butternut-Squash-Soup-with-Chicken-and-Orzo-2
Print Recipe Pin Recipe
5 from 1 vote

Pressure Cooker Butternut Squash Soup with Chicken and Orzo

Prep Time30 minutes
Cook Time10 minutes
Additional Time30 minutes
Total Time1 hour 10 minutes
Course: Soup
Keyword: cooking, food, recipe
Servings: 2 ½ quarts
Author: Barbara Schieving

Ingredients

  • 1 ½ lbs. of fresh baked butternut squash peeled, and cubed
  • 3 tablespoons butter
  • ½ cup green onions diced
  • ½ cup celery diced
  • ½ cup carrots diced
  • 1 garlic clove minced
  • 2 14.5 oz. cans chicken broth
  • 1 14.5 oz. can diced tomatoes with juice
  • ½ teaspoon Italian seasoning
  • teaspoon dried red pepper flakes
  • ¼ teaspoon freshly ground black pepper
  • teaspoon freshly grated nutmeg
  • 1 cup orzo cooked
  • 1 cup chicken cooked and diced (I used rotisserie chicken)
  • 1 to ½ cup half and half
  • Green onion tops sliced very thin (save for garnish)

Instructions

  • Melt butter in pressure cooker pot. Sauté onions, celery, and carrots.
  • Add garlic, stir briefly and add chicken stock, tomatoes and squash. Season with red pepper flakes, pepper and nutmeg.
  • Select high pressure and 10 minutes cook time. (It took the pressure cooker 10 minutes to come up to pressure and 30 minutes for a natural pressure release after the cook time, for a total prep time of 50 minutes. The second time I made it I was impatient and used a quick pressure release 10 minutes after the cook time ended.)
  • Puree until mixture is very smooth. (I used my immersion blender and pureed it in the pressure cooker pot.)
  • Select Simmer and add chicken, orzo, and half and half and heat until chicken is heated.
  • Serve garnished with thinly sliced green tops of onions and a swirl of half and half.