Add 1 cup of the water along with the trivet into the inner pot of the Instant Pot. I used my 6 quart, if using a larger IP, the water amount will need to be adjusted to the size of the IP.

Cut the acorn squashes in half and remove the seeds. Place the acorn squash along with the apple that has been peeled, cut in half, and cored into the inner pot.

Place the lid in the Instant Pot and turn the release valve to sealing. Set the pressure cooker to high pressure for 6 minutes.

Once the cooking time is done do a quick release by turning the release valve to venting. Once all the steam has been released remove the lid to the Instant Pot.

Remove the acorn squash and apple from the pressure cooker using tongs. Set aside on a cutting board to cool for a bit.

Reserve the leftover water for later use by draining it into a measuring cup. Make sure the bottom of the inner pot is dry.

Press the sauté button once the screen reads HOT and in the butter. Melt until butter is foamy, then add in the chopped onions. Cook for 3-5 minutes or until the onions are translucent. Add in the minced garlic and sauté for 1 minute.

Stir in a little bit of the chicken broth to loosen anything that may be stuck to the bottom of the inner pot. Turn the sauté button off.

Add in the remaining chicken broth, reserved water, salt, cinnamon, and nutmeg into the inner pot of the pressure cooker.

Carefully scoop out the hot acorn squash from the skin. Discard the skin once all the cooked squash is removed.

Add the squash and apple back into the inner pot. Place lids on IP set the release valve to sealing and set on high pressure for 5 minutes.

Once cooking time is done do a quick release. Stir in the heavy cream into the soup. Using an immersion blender to blend the squash soup until thick and creamy.

When ready to serve garnish with thyme and black pepper.