Instant Pot Butternut Squash Soup With Chorizo

• 4 ounces fresh Mexican chorizo
• 1 tablespoon olive oil
• 1 cup chopped yellow onion (from 1 onion)
• 1 1/2 teaspoons kosher salt, divided
• 1 garlic clove, finely chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon black pepper
• 1 (3 lb.) butternut squash, peeled, seeded and cut into 3/4-in. cubes (about 8 cups)
• 4 cups chicken stock
• 6 tablespoons sour cream
• 6 tablespoons roasted salted pumpkin seed kernels (pepitas)

1. Turn Instant Pot to the "Saute" setting. Add chorizo; cook, stirring often, until browned and crispy, about 6 minutes. Using a slotted spoon, transfer chorizo to a plate, reserving drippings in Instant Pot.
2. Add olive oil to drippings in Instant Pot, and heat until shimmering, about 1 minute. Add onion and 1/2 teaspoon of the salt; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add garlic, cumin, chili powder, and pepper; cook, stirring constantly, until fragrant, about 1 minute.
3. Add squash and chicken stock to Instant Pot. Place lid on pot, and turn to manual setting with "high-pressure", making sure the steaming valve is closed. Set to 8 minutes (this will take about 10 minutes to come up to pressure).
4. Carefully open the steaming valve, and allow steam to fully escape, about 3 minutes. Turn off Instant Pot.
5. Add remaining 1 teaspoon salt to squash mixture. Use an immersion blender to process mixture until smooth, about 2 minutes. Divide soup among 6 bowls; top each with sour cream, pepitas, and crumbled chorizo.

chorizo, olive oil, yellow onion, kosher salt, garlic, ground cumin, chili powder, black pepper, butternut squash, chicken stock, sour cream, kernels

Taken from www.myrecipes.com/recipe/instant-pot-butternut-squash-soup-chorizo (may not work)