Instant Pot Butternut Squash. Would you like to learn how to cook a whole butternut squash in the instant pot pressure cooker in just 15 minutes? But it gets better – we will also show you why, so many people are cooking their Instant Pot Butternut Squash all wrong!
We have introduced you to cooking Instant Pot Broccoli, Instant Pot Cabbage, Instant Pot Carrots and most recently Instant Pot Cauliflower. But now it is the turn of the delicious Instant Pot Butternut Squash.
Butternut squash in our household are a family winner. We love them and could give up potatoes (well almost) for butternut squash. We love butternut squash in a soup, as butternut squash fries and best of all roasted as they are.
I learned how to cook them whole in the oven many years ago and fell in love with how easy it was to do. In our recipe you added a little olive oil, seasoned it and cooked them as halves. But if you had a large butternut squash then you would often be talking well over an hour for it to bake.
A bit like waiting for a jacket potato to come to life.
In fact, it’s one of the main reasons why I would recommend that people buy an Instant Pot. It’s the time saving element of it. Just like how quick you can cook condensed milk in it and turn it into caramel.
How Do I Cook Butternut Squash In The Instant Pot?
When you cook a butternut squash in the Instant Pot it takes just 15 minutes on the manual setting for the butternut squash to cook. You don’t even have to use the keep warm method and can release pressure straight away. Just imagine if you are starving hungry and want something quick.
Just put a butternut squash in the Instant Pot for dinner and while it is cooking make up some quick beans on the stove. Then layer the top of your butternut squash with your filling.
Then as quick as lightening you have dinner served.
What Do You Use To Season Butternut Squash?
The beauty of butternut squash is that it is a taste sensation anyway, so you really don’t need to season it very much. The best way to season butternut squash is to rub a little olive oil into the top of it and then sprinkle sea salt and black pepper over it.
Meatless Monday Instant Pot Pressure Cooker Butternut Squash
Throughout 2018 on RecipeThis.com the theme every fortnight on Mondays is Meatless Monday. The idea behind Meatless Monday was to encourage more and more families to eat less meat on a Monday and go vegetarian or vegan. So, every Monday we do just that. We either follow a vegetarian, vegan or plant based diet for one day of the week. It helps give us a really big boost of vegetables and it just seemed perfect that today’s meatless Monday recipe would be Instant Pot Butternut Squash.
Cook a butternut squash whole, like nature intended for it to be cooked, and then serve it with your favourite sides. Treat is as a meat alternative and then you will not miss your meat one bit.
Plus, don’t you just hate chopping up a butternut squash and how long it takes. You must peel it, dice it, remove seeds and so much more. But cook it whole and its like dream come true time.
I consider my husband and my teenage son to be meat obsessed. But they are fine with the idea of eating meat free meals a couple of times a week. It also fits in with our Mrs Beeton theme for 2018 as back in our grandparents’ generation meat was a treat and would often only be consumed twice a week.
More Vegetables In The Instant Pot
- Instant Pot Asparagus
- Instant Pot Broccoli
- Instant Pot Brussel Sprouts
- Instant Pot Cabbage
- Instant Pot Carrots
- Instant Pot Cauliflower
- Instant Pot Leeks
- Instant Pot Mushrooms
- Instant Pot Parsnips
- Instant Pot Rutabaga (Swede)
- Instant Pot Turnips
- Instant Pot
- Medium Butternut Squash
- Salt & Pepper
- Chop the ends off your butternut squash.
- Then stand it up and slice it in half.
- Place a cup of water in the bottom of your Instant Pot.
- Place the steamer shelf (trivet) into the bottom of the Instant pot.
- Place the butternut squash in your instant pot on top of the steamer shelf and place the lid on the Instant Pot.
- Set the valve to sealing.
- Cook the butternut squash on manual for 15 minutes.
- As soon as it has finished cooking and beeps manually release pressure.
- Remove the butternut squash from the Instant Pot. Using a dessert spoon scoop out the butternut squash seeds.
- 10. Season with salt and pepper and serve.
I used the stop watch to see how long it took to come to pressure before the cooking time started. It was 11 minutes and 20 seconds. Many other friends of ours have reported between 9-11 minutes. Therefore expect 10 minutes warm up time, 15 minutes pressure cooking and a total time of 25 minutes.
Though this is still a lot quicker than an hour and over in the oven. I have based my Instant Pot Butternut Squash recipe on feeding 2 people. This is where you chop a whole butternut squash in half and you have a side each. If you are feeding 4 then change this to 2 whole butternut squashes.
We had butternut squash twice and tried 2 different timings. We found that what worked best was 15 minutes on manual without any cool down time. By slicing the ends off the butternut squash before cooking, it makes it safer to slice in half as it is no longer wobbly, but best of all it cooks it quicker.
Instant Pot Butternut Squash (Top Secret Method)
The secret method to Instant Pot Butternut squash is the art of removing the seeds. Out of the whole process this takes the longest if you do it the classic way. Many people will spend ages chopping and removing seeds from butternut squash.
But if you cook your Instant Pot Butternut Squash with the seeds still in, then its like scooping it out, like you scoop yoghurt.
It is truly like magic!