This one is super easy and SO delicious! It looks like you spent a lot more time than you did!
Only 4 ingredients, plus seasonings:
1 butternut squash, peeled, seeded, and cubed (about 1″ cubes)
1 onion, cubed
4 cups broth (chicken or vegetable for those so inclined!)
1 8oz cube cream cheese
Cube the squash an onion into the instant pot. Add seasonings and 4 cups broth. I used 1 teaspoon 5-spice powder and about 1 1/2 teaspoons salt (you can adjust at the end.)
Pressure cook for 20 minutes. I used NPR but you could probably quick release if you’re in a hurry, especially if the vegetables are cut small.
After release, drop in the block of cream cheese and blend until smooth with a hand blender. Or, transfer to a blender or food processor and process till smooth. Check the seasonings and add more if necessary.
I like to serve it with some grated parmesan on top!
Please let me know what you think in the comments!