The Instant Pot has become an indispensable tool to get meals on the table with ease and speed. But it can also be used to prepare ingredients like butternut squash for soups, salads, or purees with the same ease and speed.
I think that butternut squash is one of the most versatile and flavorful of the winter squashes. I love it roasted as a side dish, pureed with butter and maple syrup stirred in, mixed into macaroni and cheese, or sliced into a gratin. The options are endless!
How Do I Cook Butternut Squash?
The cooking methods for this squash are also endless. Well, maybe there’s a finite number of methods, but still there’re quite a few.
We’ve explored several of them here like roasting a whole butternut squash, how to microwave a whole butternut squash and roasting diced butternut squash.
Then a thought came to me as I was washing my Instant Pot. Could you cook a whole butternut squash in the Instant Pot? The answer is, yes. And it’s so simple.
Instant Pot Butternut Squash
I set the trivet in the inner pot of the Instant Pot and poured in a cup of water. I pierced the squash a few times with a sharp knife. Then I set whole butternut squash on its side on the trivet. Note: if your squash doesn’t fit side to side, cut off a little off the top and bottom. Closed the lid, set the timer, and let the Instant Pot do the work.
When the timer went off, I manually released the steam and removed the lid. Important Note: I did let the squash cool a bit before I tried to lift it out. The skin releases really easily so be careful!
After I slipped the skin off, I removed the seeds and cut it into cubes to use in this salad. Have I mentioned how much I love my Instant Pot? Yeah, I probably have. ;)
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Instant Pot Butternut Squash
- Prep Time: 3 minutes
- Cook Time: 20 minutes
- Total Time: 23 minutes
- Yield: 1 squash 1x
DESCRIPTION
The Instant Pot has become an indispensable tool to get meals on the table with ease and speed. But it can also be used to prepare ingredients like butternut squash for soups, salads or purees with the same ease and speed.
Ingredients
- 1 (3-lb.) butternut squash, washed and patted dry
- 1 cup water
Instructions
- Put the trivet in the inner pot of the Instant Pot and add the water.
- After piercing a few times with a sharp knife, place the butternut squash on its side on top of the trivet.
- Close and lock the lid. Make sure the steam release handle is in the sealed position.
- Select Pressure Cook and cook on high pressure for 20 minutes.
- Turn the steam release handle to the venting position and allow steam to escape.
- When the valve drops, unlock the lid and open carefully.
- Allow the butternut squash to cool until you can handle it easily.
- Remove from the Instant Pot. Remove the skin. It should slip off easily.
- Slice the squash in half lengthwise, remove the seeds and cut into cubes.
April says
One question before I drop my butternut squash in the IP. Should you pierce it with a knife a few times? I have cooked several spaghetti squashes in the IP using another recipe. It always comes out perfect, but they do have you piercing the squash 12 times with a knife. Thanks!
Christine Pittman says
I didn’t pierce it but probably should have, April. I’m going to add that to the instructions. Thanks!
Melissa Storms says
I have a butternut squash that I have been putting off cooking because it is such a pain to deseed and cut them up. I am definitely making in the IP tomorrow, I can’t believe I didn’t think about that before.
Christine Pittman says
It’s a great way to cook it, Melissa! Enjoy!
Diane says
Thanks for the post. I have a different winter squash and needed a ballpark time to start with. Have you ever tried honeynut squash? It’s a baby butternut, sort of a personal size, it fits in your hand and it’s a bit sweeter. If you see it, try it, they’re good.
Above you have the sentence: I love it roasted {insert roasted butternut squash link} as a side dish
Did you mean to place a link? There are two others like it.
Love your site-you’re my go-to girl when I need good information. Thanks for sharing.
Christine Pittman says
Thanks for spotting the typo, Diane, we’ve gone in and added the links to the post. As to the cooking time for the honeynut squash, I really don’t know! I’ve never tried it but it sounds wonderful. You could try starting with 5 minutes of pressure cooking time and then see how it is. If it’s undercooked, you can always put it in for another couple of minutes. That’s preferable to overcooking it and having it turn out mushy.