Instant Pot Butternut Squash
Instant Pot Butternut Squash. Learn how to cook a whole butternut squash in the instant pot pressure cooker in just 15 minutes. Our no fail instant pot butternut squash halves are a must make and perfect for a quick healthy lunch or dinner.
Chop the ends off your butternut squash.
Then stand it up and slice it in half.
Place a cup of water in the bottom of your Instant Pot.
Place the steamer shelf (trivet) into the bottom of the Instant pot.
Place the butternut squash in your instant pot on top of the steamer shelf and place the lid on the Instant Pot.
Set the valve to sealing.
Cook the butternut squash on manual for 15 minutes.
As soon as it has finished cooking and beeps manually release pressure.
Remove the butternut squash from the Instant Pot. Using a dessert spoon scoop out the butternut squash seeds.
Season with salt and pepper and serve.
I used the stop watch to see how long it took to come to pressure before the cooking time started. It was 11 minutes and 20 seconds.
Many other friends of ours have reported between 9-11 minutes. Therefore expect 10 minutes warm up time, 15 minutes pressure cooking and a total time of 25 minutes.
Though this is still a lot quicker than an hour and over in the oven. I have based my Instant Pot Butternut Squash recipe on feeding 2 people.
This is where you chop a whole butternut squash in half and you have a side each. If you are feeding 4 then change this to 2 whole butternut squashes.
Calories: 180kcal | Carbohydrates: 46.8g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 16mg | Potassium: 1408mg | Fiber: 8g | Sugar: 8.8g | Calcium: 150mg | Iron: 2.9mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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