Press the pressure cook button (it should be on Normal and High) and set the timer to 10 minutes.
Once the instant pot beeps, either let the pressure release naturally which will take 10 - 15 minutes, or wait 5 minutes, don an oven mitt and do a quick release by gently nudging the venting knob until the pressure is fully released and the stainless steel pressure indicator is all the way down.
Unseal IP and add 2 large handfuls of arugula and stir until wilted.
2 handfuls arugula
Either transfer soup to a tureen or large serving bowl or ladle soup into crocks directly out the instant pot.
Heat a stockpot large pot or Dutch oven on medium heat and add 2 tablespoons olive oil (not included in above recipe)
Add onion and sauté for 6 minutes
Add garlic, basil, oregano and salt and sauté for additional 2 minutes
Add broth, sherry, water, squash and quinoa and bring to a boil
Lower temperature to a simmer and cook for 15 minutes or until squash is done
Add arugula and stir until wilted
Wear either latex or vinyl gloves when cutting and peeling butternut squash as it makes for clean hands. There are a few things I can't stand on my hands - grease and butternut squash residue
Cut the squash into ½ inch to 1 inch cubes but don't stress is they aren't all uniform
You can make this vegetarian by switching out the chicken broth with vegetable broth. I use chicken because I love the taste and vibrancy it adds to soups and stews
I'm using a multicolored quinoa, but any color will do
Rinse quinoa under cold water as it can remove Saponin which some people find bitter. And anyway, it is always good to rinse all grains before cooking and eating