Butternut, Chard & Bean Soup Pressure Cooker

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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 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

Recipe

• 1 in 1t. olive oil, saute onion, celery and carrot until softened try not to let brown. add in
• 2 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 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 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.