Soup Joumou (Haitian Squash Soup) / Instant Pot Version

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1. 1Step 1: In a medium-size bowl, season the meat with salt and pepper, garlic, sage, 1 lemon or lime juice, and parsley.
2. 2Step 2: Marinate for 6-8 hours or overnight.
3. 3Step 3: Transfer the meat with the marinating liquid to a 5-quart dutch oven, or deep pan. Add 8 cups of water, and cook on medium-high covering the pan halfway. Cook the meat for 2 hours. Be sure to check the water quantity so it does not dry. Add more water if needed as the meat cooks. In the end, you should have about 2 cups of water left with the meat. Reduce the heat to low.
4. 4Step 4: Meanwhile, cook the squash until fork through (about 35 minutes). Remove the squash from the heat, cut in half, remove the seeds, and cut into small pieces. Feel free to leave the skin on. Place the squash the blender, blend until liquify with cups of vegetable broth and 2 cups of water.
5. 5Step 5: Pour the mixture into the meat, stir. Add the bouillon paste and vegetables, cook for 10 minutes. Stir constantly.
6. 6Step 6: Add the juice from the other lemon or lime, then add the noodles. Cook for 10 minutes. Stir. Serve warm with bread. Enjoy!
7. 7Step 7: Cut and wash the meat well. Pat dry and place inthe instant pot basket. Add the marinating ingredients, mix well. Cover with foil and set aside. Let marinate for 30 minutes or overnight.
8. 8Step 8: Wash the squash, then cut into large pieces. Then add the squash into the basket with the meat. Add 8 cups of water. Cover and turn the knob to seal. Pressure cook on high for 35 minutes. When the timer goes off, quick release. Place the meat in one bowl. Do NOT discard the water from the meat and squash. Place the water in large bowl to use for later. Add the squash to the Instant Pot Blender or good quality blender. Add 2 1/2 cups of the water from the meat. Blend well to a smooth consistency.
9. 9Step 9: In the Instant Pot, add the oil, carrots, cabbage, and noodles. Stir until well combined. Then transfer the blended squash to the vegetables and noodles. Add the remaining ingredient - herbs, salt, lemon juice, allspice, and Better Than Bouillon Paste (See Instant Pot Soup Ingredients list above). Add the cooked meat. Next, add the remaining water from the meat (broth) and stop until the liquid reaches the 'max' mark in the pot. Do not overfill, otherwise the soup will overflow when cooking. Stir lightly to mix the ingredients together. Cover and seal. Cook for additional 10 minutes. Quick release when complete. Serve and enjoy.