Ingredients
1 tbsp butter
250 g pork sausage
½ cup chopped onion
950 g pumpkin purée
3 cups chicken stock
⅓ cup heavy cream
1 tsp SIDS SALT & PEPPER
½ tsp dried sage
¼ tsp granulated garlic
Directions
Turn on a multi-functional pressure cooker (such as Instant Pot) and select SAUTÉ function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken stock. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel SAUTÉ function.
Select SOUP setting according to manufacturer's instructions then set timer for 10 minutes. Allow 10-15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, SIDS SALT & PEPPER, sage, and garlic. Serve immediately.
