Go Back
+ servings

Instant Pot Butternut Squash

from kristineskitchenblog.com
Cooking butternut squash in the Instant Pot is quick and easy! Instant Pot Butternut Squash is perfect for serving as a side dish or using in your favorite butternut squash recipes. Recipe includes how to cook quartered and cubed squash.
Prep Time5 minutes
Cook Time10 minutes
Inactive Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 128kcal

Ingredients

  • 1 medium butternut squash about 2.5 pounds
  • 1 cup water use 1.5 cups for 8 quart Instant Pot

Instructions

Quartered Butternut Squash

  • Cut off the stem end of the squash. Cut the squash in half crosswise, at the point where it widens. Then cut each half of the squash in half again lengthwise by standing it up on the flat end. Scoop out the seeds and discard or save for roasting.
  • Pour the water into the bottom of the Instant Pot inner pot. Place the metal trivet in the pot.
  • Place the four squash pieces on top of the trivet in the Instant Pot. Close the lid and move the vent to the sealing position.
  • Pressure cook at high pressure for 10 minutes. The Instant Pot will take about 10 minutes to come to pressure and then the cook time will start counting down. When the cook time ends, allow the pressure to release naturally for 5 minutes and then move the vent to the venting position to release the remaining steam and pressure.
  • Open the Instant Pot lid. Test the squash with a fork to check that it is tender. If not you can pressure cook for a few more minutes, adding more water to the bottom of the pot as needed.
  • Scoop squash out of skin or serve/use as desired.

Butternut Squash Cubes

  • Use a vegetable peeler to peel the squash. Cut off the stem and base ends. Halve the squash at the point where it widens. Then cut the wider end in half by standing it up on its flat end. Scoop out the seeds and discard them or save for roasting. Cut squash into 1-inch cubes.
  • Pour the water into the Instant Pot inner pot. Place a steamer basket in the pot. Put the squash cubes in the steamer basket.
  • Close the lid and move the vent to the sealing position.
  • Pressure cook at high pressure for 3 minutes. (Cook for 2 minutes for firmer squash.) The Instant Pot will take about 10 minutes to reach pressure and then the cook time will start counting down. When the cook time ends, immediately quick release the pressure by carefully moving the vent to the venting position.
  • Once all of the steam has escaped and the pin drops down, open the Instant Pot lid.
  • Squash can be served as is, mashed, or used in your favorite recipes.

Nutrition

Calories: 128kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 998mg | Fiber: 6g | Sugar: 6g | Vitamin A: 30136IU | Vitamin C: 60mg | Calcium: 138mg | Iron: 2mg
Nutrition information is only an estimate.
Logo
All Rights Reserved © Kristine's Kitchen https://kristineskitchenblog.com