Description
Cooking butternut squash (or pumpkin) in your Instant Pot is so easy! As long as the squash fits in your Instant Pot, there’s no need to peel, poke or cut.
Ingredients
- 1 cup water
- 1 butternut squash
Instructions
- Put the trivet in your Instant Pot. Pour 1 cup water in the bottom of the pot. Set the squash on the trivet and check whether or not the lid will fit. If it does, you’re good! If it doesn’t, cut the squash so that it’ll fit.
- Put the cover on and set the Instant Pot on high pressure for 25 minutes. Turn OFF the “Keep Warm” setting. When done, you can quick release or let the pressure release naturally.
- Carefully lift the trivet from the Instant Pot with the squash on it and set aside to cool. Once it’s cool enough to handle, the peel should remove easily. Scoop the flesh from the skin and remove the seeds. If you like, put the cooked squash in a food processor or blender and blend until smooth.
Notes
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.