A combination I would not have thought of, but it works. Thanks, Jeremy!
Start to finish: 30 minutes +/-
Ingredients
- 1 T olive oil
- 1 T butter
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 16-oz box small pasta (bow ties, elbow noodles, etc.)
- 1 large butternut squash, peeled, seeded, and cut into small pieces
- 3 1/2 cups chicken broth
- 1 12 oz canned evaporated milk or 1 1/2 cups light cream
- 6 oz shredded cheddar cheese blend
Directions
- Heat olive oil and butter in Instant Pot using the sauté function
- Add onion, garlic and thyme and cook until onion starts to brown
- Turn off Instant Pot
- Add noodles, squash and broth, cover and seal
- Set to 3 minutes on High Pressure
- When finished, use quick release
- Stir in milk and cheese until melted and smooth
