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Harvest Soup |
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Serves: 4 Print this Recipe4 potatoes, peeled, cut into 3/4"chunks 1 butternut squash, peeled, cut into 3/4" pieces 1 cup (1 large) McIntosh apples, peeled, coarsely chopped 1 medium onion, chopped 1 14-ounce can vegetable broth 1 cup water 1 teaspoon pumpkin pie spice 1/8 teaspoon white pepper Combine potatoes, squash, apples, onions, broth, and water in cooker. Lock lid and bring to full pressure. Reduce heat and maintain pressure for 5 minutes. Quick-release pressure. Remove lid. Stir in pumpkin pie spice and pepper. Heat for 3 minutes to blend flavors. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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