With zero prep and no effort, this Instant Pot Butternut Squash is perfectly cooked in under 20 minutes! Halved or cubed, cook butternut squash in instant pot for a meal prep or add to your favorite recipes. Mash it, purée it or just toss with your choice of sweet or savory seasonings and serve!
Butternut squash is flavorful, packed with fiber, vitamin A and a low calorie veggie/fruit! Also known as butternut pumpkin, it's just great for curries, salads, risotto, pastas, ravioli, hummus, or casseroles and so much more.
Whether you roast it in the oven, mash, grill or just steam in the instant pot, butternut squash is a staple during autumn holidays especially for Thanksgiving dinner table.
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About this recipe
- This instant pot butternut squash is insanely easy to cook, with no effort to prep and tastes so delicious.
- If you are in short of time, or need quick side for a main meal, then cooking butternut squash in the pressure cooker is the fast way to go.
- This butternut pumpkin cooked in instant pot is super simple, time saver and gives a perfect buttery squash to mash or make a purée.
*Here's some of our favorite Instant Pot Recipes for you to try this fall:
- Instant Pot Sweet Potatoes - perfectly cooked, fluffy sweet potatoes every time.
- Homemade Apple Cider - a magical beverage thats speaks fall.
- Mashed Sweet Potatoes - a delicious side to your favorite mains on holiday dinner table.
- Butternut Squash Soup - a perfect creamy 20 minutes fall soup to soothe you up.
How to cook butternut squash in the instant pot?
Prep: To start with, wash the outside of butternut pumpkin well, wipe dry with the kitchen towel. Place the squash on cutting board and cut it into half lengthwise using a (large) sharp sturdy knife. Scoop out the seeds using a spoon.
Place the steel insert in the instant pot, add 1½ cups water and place your trivet.
Arrange the pieces of cut squash halves on the trivet. I could easily fit two small whole butternut squash cut into four halves in my 6-quart IP. Do not overlap the squash on each other, a little bit of overlap is fine.
Secure the lid on your pressure cooker with the valve in sealing position. Set the pressure cooker on "Manual - High Pressure" for 10 minutes.
Note: I usually set the timer for 7-8 minutes to cook squash a little firmer when I want to dice it (in cubes) and use. 10 minutes timer setting is perfect if you plan to mash it or make purée. I wanted to make the purée, hence pressure cooked it for 10 minutes.
Once the cooking is over, carefully switch the pressure valve from sealing to venting position to do the quick release. Remove the lid and transfer the cooked squash to a board using pair of tongs. Let it cool.
Note: If your squash is still not tender after 10 minutes, lock the lid and pressure cook it for extra 2 minutes (you may need to add half cup water), as some butternut pumpkins may take little extra time to cook.
Once the squash cools enough to handle easily, scoop it out from the skin using a spoon. You have a wonderful buttery vegetable ready to use in the recipes calling for cooked squash.
Steaming butternut squash cubes:
- Peel and cut the butternut into cubes, and place it in a steamer basket. Add water and place the steamer basket in the insert.
- Secure the lid, turn the pressure valve to seal and pressure cook on "HIGH" for 3 minutes for firmer cubes holding a shape or 4 minutes for creamier and softer cubes.
- Once cooked, quick release, carefully remove the basket and let it sit for few minutes. Transfer to a bowl, add seasonings as per your choice or use in the recipes as needed.
Uses
There are endless ways to dish up this versatile pressure cooker butternut squash to serve with main dishes.
- A little drizzle of good quality olive oil or melted butter, a bit of salt and freshly cracked pepper is great for a healthy side dish.
- Scoop out the flesh from cooked butternut halves to toss your pastas, make pancakes, dips, smoothies sauces, oatmeal, gravy base or comforting fall soups.
- You can toss steamed butternut cubes to salads, grain bowls, or yogurt raita.
- Just combine it with melted butter, honey or maple syrup, cinnamon and nutmeg for a delicious sweet side.
- Sprinkle your favorite seasoning for a savory side.
- Mash it with butter, cream, salt and pepper.
- Season the squash with salt pepper and garnish with some fresh herbs like rosemary, sage, or thyme.
- Use is for baking muffins, granola, stuffings, or lasagna.
Storage
To Store: Transfer the squash (cubed or mashed) in a clean airtight container, it will last up to 5 days in the fridge.
To freeze: You can purée the butternut squash and transfer to an airtight freezer safe box (in small portions recommended) and freeze up to 3 months. Further, you can also pour your squash purée in ice cubes tray and freeze. Transfer the frozen cubes into airtight box or ziplock bags and store easily for longer time.
To thaw: Allow the butternut purée to thaw fully in the refrigerator overnight before using.
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📖 Recipe
Instant Pot Butternut Squash
Ingredients
- 2 small Butternut Squash
- 1½ cup Water
Instructions
- To start with, wash the outside of butternut squash well, wipe dry with the kitchen towel. Place the squash on cutting board and cut it into half lengthwise using a (large) sharp sturdy knife. Scoop out the seeds using a spoon.
- Place the steel insert in the instant pot, add 1½ cups water and place your trivet.
- Arrange the pieces of cut butternut squash halves on the trivet. I could easily fit two small whole butternut squash cut into four halves in my 6-quart IP. Do not overlap the squash on each other, a little bit of overlap is fine.
- Secure the lid on your pressure cooker with the valve in sealing position. Set the pressure cooker on "Manual - High Pressure" for 10 minutes. I usually set the timer and cook squash a little firmer for 7-8 minutes when I want to dice it and use. 10 minutes timer setting is perfect if you plan to mash it or make purée.
- Once the cooking is over, carefully switch the pressure valve from sealing to venting position to do the quick release. Remove the lid and transfer the cooked squash to a board using pair of tongs. Let it cool.
- Once the squash cools enough to handle easily, scoop it out from the skin using a spoon. You have a wonderful buttery vegetable ready to use in the recipes calling for cooked squash.
Notes
- I usually set the timer for 7-8 minutes to cook squash a little firmer when I want to dice it (in cubes) and use. 10 minutes timer setting is perfect if you plan to mash it or make purée. I wanted to make the purée, hence pressure cooked it for 10 minutes.
- If your squash is still not tender after 10 minutes, lock the lid and pressure cook it for extra 2 minutes (you may need to add half cup water), as some butternut squash may take little extra time to cook.
- Steaming butternut squash cubes in the instant pot: You can peel and cut the butternut pumpkin into cubes, and place it in a steamer basket. Add water and place the steamer basket in the insert. Secure the lid, turn the pressure valve to seal and pressure cook on "HIGH" for 3 minutes for firmer cubes holding a shape or 4 minutes for creamier and softer cubes. Once cooked, quick release, carefully remove the basket and let it sit for few minutes. Transfer to a bowl, add seasonings as per your choice or use in the recipes as required.
- To Store: Transfer the squash (cubed or mashed) in a clean airtight container, it will last up to 5 days in the fridge.
- To freeze: You can purée the butternut and transfer to an airtight freezer safe box in smaller portions and freeze up to 3 months. Further, you can also pour your squash purée in ice cubes tray and freeze. Transfer the frozen cubes into airtight box or ziplock bags and store easily for longer time.
- To thaw: Allow the butternut squash purée to thaw fully in the refrigerator overnight before using.
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