Instant Pot Butternut Squash

Four instant pot pressure cooked butternut squash halves on wooden board with one halved scooped out.

5 from 3 votes

With zero prep and no effort, this butternut squash halves are perfectly cooked in the instant pot in no time! This pressure cooked butternut squash is great for a meal prep, use it mashed or pureed and add to your favorite recipes.

Prep Time5

Cook Time10

Pressure Building10

Total Time25

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 113kcal

Author: Farrukh Aziz

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.

Nutrition