Instant Pot Butternut Squash (easy and fast method!)

butternut squash

🥗Healthier: zucchini

💰Cheaper: carrots

Zucchini offers a lower calorie option while carrots provide a similar sweetness.

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheddar cheese

Nutritional yeast is dairy-free and adds a cheesy flavor.

maple syrup

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often more affordable.

Slice the butternut squash in half lengthwise.

Remove the ends of the squash to help it balance while cutting.

Use a chef's knife to carefully slice through the squash.

Place the two halves of the squash into the Instant Pot without removing the seeds.

Add 1.5 cups of water into the Instant Pot for an 8-quart model (1 cup for smaller models).

Insert a trivet with handles into the Instant Pot.

Set the Instant Pot to sealing mode.

Press the pressure cook button and set the timer for 17 minutes.

Once the cooking time is complete, release the remaining pressure from the Instant Pot.

Check if the squash is fork-tender by inserting a fork into it.

Use the trivet handles to carefully lift the squash halves out of the Instant Pot.

Scoop out the seeds with a spoon after cooking.

Season the squash with salt and black pepper.

Optionally, add a little butter on top as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary