Butternut, Chard & White Bean Soup Pressure Cooker

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large carrots, chopped medium
• 3 stalks celery, chopped
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 16 ounces dried white beans
• 8 cups chicken stock
• pepper
• 1 teaspoon fresh rosemary, chopped
• 2 cups butternut squash, diced
• 4 garlic cloves, sliced
• salt & pepper
• 4 cups swiss chard leaves, chopped
• 1-2 cup chicken stock for thinning soup
• 1/2 cup sour cream
• 1 cup crouton

Directions

1. 1

   In 1T. olive oil, saute onion, celery and carrot until softened try not to let brown. Add in

2. 2

   white beans, rosemary sprig, thyme sprig, chicken stock and pepper. Bring pressure to 15lbs and cook for 35 minutes. Beans should be almost soft but still have a small bite to them.

3. 3

   Using the quick-release, cold water method, open lid, add in butternut squash, garlic, fresh rosemary minced, garlic and salt & pepper to taste. Place lid back on and pressure cook for 10 more minutes with a natural release method. Stir in chard greens just before serving and use remaining chicken stock to thin soup if too thick.

4. 4

   Test to make sure beans are completely soft. Pull out stems of rosemary and thyme. Add salt to correct seasonings. Serve with a dollop of sour cream and croutons.