A hearty and flavorful soup combining butternut squash, white beans, and Swiss chard, perfect for a cozy meal.
Heat the olive oil in the pressure cooker on sauté mode.
Ensure the oil is hot before adding vegetables to enhance their flavor.
Add the onion, carrot, and celery, and sauté until softened.
Stir frequently to prevent the vegetables from sticking or browning too much.
Add the white beans, rosemary, thyme, and enough water to cover the beans.
Use hot water to speed up the cooking process.
Seal the pressure cooker and cook on high pressure for 35 minutes.
Ensure the pressure cooker is properly sealed to maintain pressure.
Release the pressure using the quick-release method and open the lid.
Be cautious of the steam when releasing pressure.
Add the butternut squash, garlic, and a pinch of salt, then reseal the pressure cooker.
Cut the squash into even pieces for uniform cooking.
Cook on high pressure for an additional 10 minutes, then let the pressure release naturally.
Natural release allows the flavors to meld together.
Stir in the Swiss chard and adjust the seasoning with salt and pepper.
Add the greens just before serving to retain their vibrant color.
Serve the soup hot, garnished with a dollop of sour cream and croutons.
Serve with a side of crusty bread for a complete meal.
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