Instant Pot Butternut Squash
Instant Pot Butternut Squash. So simple your kids could make it. A perfect option for lunch or for dinner.
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.
Calories: 180kcal | Carbohydrates: 46.8g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Cholesterol: 0mg | Sodium: 16mg | Potassium: 1408mg | Fiber: 8g | Sugar: 8.8g | Calcium: 150mg | Iron: 2.9mg