Instant Pot Butternut Squash
Instant Pot Butternut Squash - a great way to cook a whole butternut squash in a matter of minutes! Easy for making creamy butternut squash soup this soup season!
Ingredients
- 1 medium or small butternut squash
- 1 cup water or vegetable broth
Instructions
Halved Butternut Squash:
- Cut butternut squash in half lengthwise (cut off the bottom inch, if needed to fit in the Instant Pot).
- Use an ice cream scoop or spoon to scoop out and discard the seeds.
- Pour water in bottom of Instant Pot and place trivet inside.
- Place butternut squash on top of the trivet, scooped side up.
- Ensure Instant Pot is sealed.
- Close lid and cook on High Pressure for 9 minutes.
- Naturally release for 5 minutes.
- Quick release remaining steam according to manufacturers instructions.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 4-5 days. Serve as a side dish or use it in your favorite butternut squash recipe.
- Smaller Butternut Squash: If you have a really small butternut squash you could reduce the cook time to 8 minutes.
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