Instant Pot Butternut Squash
It's quick to steam a whole butternut squash in the Instant Pot, which you can then use to make butternut squash soup or other side dishes.
Note: Made in a 6-qt Instant Pot
Ingredients
- 1 butternut squash
- 1 cup (237 ml) water
Instructions
- Wash and scrub the exterior of the squash. With a sharp chef’s knife, cut the butternut squash in half. You can also remove the stem.
- Place the trivet in the Instant Pot inner pot. Pour in 1 cup of water. Set the butternut squash halves face up on the trivet.
- Lock the lid and set the vent to sealing. Press the pressure cook button and set the timer to 8 minutes if you plan to cube it or 11 minutes if you plan to mash it or use it for soup or a puree.
- When the time is up, do a quick pressure release.
Video
Notes
- Leaving the skin on the butternut squash makes it easy to scoop out the flesh once it’s cooked. But if you want to cube the squash once cooked, remove the skin first.
- If you’re cooking more than one squash at a time, you can cut the squash into fourths instead of half so the pieces fit easier into the pot.
- If you're planning to cube the squash and eat it as a side dish, only cook it for 8 minutes, which will be a perfect tenderness for cubes.
- If you're going to mash the squash or use it to make pureed butternut squash soup, you should cook it for 11 minutes, so the flesh is much softer.
Nutrition
Serving: 1gCalories: 84kcalCarbohydrates: 22gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 10mgPotassium: 660mgFiber: 4gSugar: 4gVitamin A: 19931IUVitamin C: 39mgCalcium: 92mgIron: 1mg
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