INGREDIENTS:

2 TBSP Olive Oil
2 CUPS sliced leeks
4 garlic cloves, chopped
8 sage leaves, chopped
1 CUP of cauliflower rice (see recipe at askdrernst.com)
2 CUPS of butternut squash, chopped
1/4 CUP dry farm white wine
2 CUPS of bone broth
1/2 TSP Himalayan salt
1/8 TSP cracked black pepper
1/2 TSP Nutmeg
2-3 handfuls of baby spinach

DIRECTIONS:

Slice and rinse leeks, separating rings

Set Instant Pot to the “Sauté” function.

Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes.

Add garlic, sage and rice, stir for 2 minutes.

Add butternut squash, stirring until there is a bit of browning on the bottom of the instant pot.

Add the wine and scrape up the browned bits. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and stir.

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.

Stir in spinach and serve!!