Servings: 6

1 - Tbsp extra virgin olive oil 1 - Tbsp extra virgin olive oil
1 - small onion diced 1 - small onion diced
3 - small carrots sliced or cubed 3 - small carrots sliced or cubed
3 - ribs of celery sliced or diced 3 - ribs of celery sliced or diced
3 - cloves garlic diced 3 - cloves garlic diced
2 - Cups vegetable broth 2 - Cups vegetable broth
3 - red potatoes cubed 3 - red potatoes cubed
1 - Cup frozen corn 1 - Cup frozen corn
1 - 32 Oz container butternut squash soup 1 to 32 Oz container butternut squash soup
1 Tsp dried thyme 1 Tsp dried thyme
1 Tsp TJs vegan chickenless season salt 1 Tsp TJs vegan chickenless season salt
Salt and pepper to taste Salt and pepper to taste
1/2 Cup TJs Risoni ½ Cup TJs Risoni

Turn instant pot on sauté (Normal).
When display reads “Hot” add oil, onion, carrots and celery.
Sauté for 2 to 3 minutes then add garlic and stir for a minute.
Add veggie broth and deglaze bottom of the pot.
Add potatoes, corn, thyme, vegan chickenless seasoning, salt and pepper sand and stir.
Place lid on and set to sealing.
Press cancel the press pressure cook and set time to 15 minutes.
Once cook time is complete quick release.
Carefully open lid away from your face and stir.
Press cancel and then press sauté.
Add Risoni and stir occasionally so the Risoni doesn’t stick to the bottom of the pot.
Cook for another 7 to 8 minutes.
Press cancel, serve with a piece of crusty French bread and enjoy.

*You can sub the butternut squash soup with pumpkin soup, sweet potato soup or carrot soup.  *You can sub the butternut squash soup with pumpkin soup, sweet potato soup or carrot soup.
**Use corn on the cob cut into smaller pieces in place of frozen corn.  **Use corn on the cob cut into smaller pieces in place of frozen corn.
*** Use garlic powder, onion powder and turmeric in place of the TJs seasoning.  *** Use garlic powder, onion powder and turmeric in place of the TJs seasoning.
****Use orzo in place of Risoni  ****Use orzo in place of Risoni