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The Full Freezer is back to show you how you can cook from frozen in the Instant Pot Pro Crisp, making this super easy Freezer stash soup, which is the perfect warming dish for the colder weather!

Get the recipe below:
Serves 2

Ingredients
• 1 tbsp (15g) Butter
• 150g Frozen sliced red onions
• 300g Frozen diced sweet potato
• 300g Frozen diced butternut squash
• 2 tsp Cumin Seeds
• 1 tsp Frozen chopped garlic
• 1 tsp Frozen chopped ginger
• ½ tsp Chilli Flakes (more to taste)
• 300ml Vegetable Stock (1/2 a cube)
• Fresh ground black pepper and Crème Fraiche to serve
• Serve with crusty bread

Method
1. Select sauté and add the butter to the inner pot
2. Once hot, add the frozen onions and sauté until soft – 1-2 minutes – keep stirring as they’ll burn otherwise! Add the sweet potato and butternut squash and stir.
3. Then add the garlic, ginger, cumin seeds and chilli flakes and a large splash of the stock to deglaze the pan.
4. Add the rest of the stock and turn the pot off using the cancel button.
5. Put the pressure cooking lid on and select pressure cook for 8 minutes on high (it will take a few minutes to come up to pressure).
6. When the cooking program finishes, perform a quick pressure release (takes around 2 minutes) and carefully remove the lid and use a handheld blender to blend until smooth.
7. Allow to cool slightly, then stir in a tablespoon of crème fraiche. Stir will and serve with a grind of black pepper and crusty bread.

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