Butternut Squash Soup: Instant Pot

In a small pan, sauté garlic and onion in olive oil; then add to Instant Pot.
(I don't sauté in my Instant Pot since it usually scorches my onion.)

1/4 t. garlic, minced
1 yellow onion, chopped
1 T. olive oil

Add the following to an 8 qt. Instant pot:

3-4 medium butternut squash, cut into small pieces
2 -2 1/2 cartons of chicken stock
1/2 bag matchstick carrots
1/2 t. ground sage
1/4 t. nutmeg
1/4 t. ginger

Securely lock on lid and close venting valve. Pressure cook for 8 minutes on high.
Perform quick release of valve. When the pressure is released, remove lid.

Add 1/2 cup milk or half & half. Using hand blender, blend in butternut squash until mostly smooth.

*Note: DO NOT add dairy products to pressure cooker until after cooking is done to prevent foaming and spewing out of vent.

If soup has cooled, heat on HIGH or "BROWN" with lid off.