One of the best features of the Instant Pot pressure cooker is when vegetables like butternut squash can go from gourd to gourmet in just 3 minutes cooking time. Who doesn’t have time for that?
You guys asked for more Instant Pot recipes besides those in my archives, and I’m here to deliver.
This Instant Pot butternut squash is a staple in my meal prep, and a recipe I make all of the time. Sure it tastes great, but even more, it’s so incredibly quick and easy to cook, there’s simply no excuse NOT to make it.
Easy side dishes give life to any meal. They’re that extra something that rounds out the plate and should add a bit more healthy to it too. I’ve always been one who would rather have a dish of three sides than anything else on the menu. Give me a bite of everything, because I can’t stand to leave any taste out.
This ridiculously easy butternut squash recipe can be a simple side to the main meal, or added to salads, rice or grain bowls, or used in recipes like these beef and butternut enchiladas.
Either way you cube it, smash it, blend it, or beat it, butternut squash cooked in the pressure cooker is the quick and easy way to go.
In This Post
How Long Does It Take to Cook Butternut Squash in the Pressure Cooker?
Everyone knows pressure cooking is a time saver. But there isn’t more truth to that than when it comes to cooking squash.
In the oven, cubed butternut squash typically takes about 30 minutes to cook, with halved butternut squash clocking in at nearly an hour. Roasting certainly has it’s place, and produces more caramelized, crisped pieces when cubed. Steaming your squash is quicker, but still takes twice as long than the pressure cooker.
Compare those times to the Instant Pot’s, where to it takes just 3 minutes cooking time for cubed and about 12 minutes for halved pieces. Sure, there’s a few minutes to be added for the Instant Pot to come to pressure, but in my mind there’s not much to compare.
see more: 31 Instant Pot and Slow Cooker Holiday Recipes
How to Serve Butternut Squash
Butternut squash is packed with Vitamin A, with just 1 cup of cooked squash provides 457% of the recommended daily allowance. And like most veggies, it’s fat-free and a good source of fiber, potassium, and magnesium.
While I tend to love my butternut squash served with a generous pinch of kosher salt to bring out it’s inherent sweetness, butternut squash is totally versatile too, and easily melds with so many other ingredients.
If you’re thinking of serving it a side, you can easily customize your bite, with simple ingredient additions like:
- Smash it with maple syrup and bacon and minced rosemary
- Mash it with yogurt, curry powder and sautéed onions
- Add chile powder, a squeeze of lime, and top with chopped pistachios
- Sneak plain mashed butternut squash into macaroni and cheese with crispy sage, pasta sauce, burritos, quick breads, and even oatmeal
Or simply add a pat or two of butter, and call it a day.
see more: 31 Fast and Easy Instant Pot Dinner Recipes
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below
How to Cook Instant Pot Butternut Squash
Ingredients
- 1 2 ½ pound butternut squash cut into 1-inch cubes , (about 6 cups)
- 1 cup water
- 1 teaspoon kosher salt
Instructions
- Wash the outside of the squash well and trim the peel from the outside. Scoop out the seeds and cut into 1 inch cubes.
- Place the cubes into the insert of a 6-quart Instant Pot with 1 cup of water. Set the Instant Pot pressure to HIGH and set time for 3 minutes if you want your squash to hold it’s shape, or 4 minutes to make it even softer easier to mash.
- When time is up, quick release and carefully remove the lid. Transfer the squash to a bowl, season with kosher salt and mash with a fork or a potato masher and season with butter or other flavorings if you like. Or, keep cubed and use in other recipes as suggested above.
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