Butternut Squash And Crab Soup- Pressure Cooker Instant Pot Recipe
Onions, Veggies, Butternut squash are pressure cooked together with Crab.
The Crab meat is reserved and the Veggies are cooled and then pureed. The soup is enhanced with Worcestershire Hot sauces and salt pepper, fresh parsley, butter and all the crab meat.
Ingredients
| 2 tbsps Olive Oil | ||
| 1 cup Shallots or Onion | ||
| 2 tbsps Garlic | ||
| 2 tbsps sliced Jalapeños | ||
| 1/2 cup sliced Leeks | ||
| 1 cup cubed Potatoes | ||
| 1/2 cup sliced Carrots | ||
| 2 cups | 500 gms 1 lb 1 oz cubed Butternut Squash | |
| Now I’m going to add | ||
| 800 gms | 1.7 lbs defrosted and clean Blue crabs | |
| 4 cups Water | ||
| Add 2 tbsps Worcestershire sauce | ||
| 1 tbsp salt or to taste | ||
| Splash of hot sauce | ||
| 1 tbsp fresh Pepper | ||
| 1/4 cup chopped Parsley | ||
| 1/4 cup Butter | ||
| 2 cups reserved Crab meat | ||
| Baguette & Cheese | optional |
Directions
In my instant pot on saute mode, I will heat up the olive oil
Saute the shallots and garlic
Add the jalapeños, leeks and carrots
Add the potatoesAdd the butternut squash and all the crab
Add the water and pressure cook for 12 mins
Remove the cooked crab, allow to cool and remove all the flesh
Allow the veggies to cool and then puree
Return to the instant pot on saute mode
Add the sauces, salt & pepper
Add the parsley and butter
Add the reserved crab meat, saving some for garnish if required
Serve with a slice of cheesy baguette if required
Recipe Summary
