Instant Pot Butternut Squash

Ingredients

• 1 medium (about 1.13 kg / 2.5 lb)butternut squash
• 240 ml (1 cup); use 360 ml (1½ cups) for an 8-quart Instant Potwater

Instructions

1. 1

   Cut into quarters

   For the quartered method, cut off the stem end. Cut the squash in half crosswise where it widens, then stand each half on its flat end and cut it in half lengthwise. Scoop out the seeds; discard them or save them for roasting.

2. 2

   Prepare the pot

   Pour the water into the Instant Pot inner pot and set the metal trivet inside.

3. 3

   Add the quarters

   Set the four squash pieces on the trivet. Close the lid and move the vent to the sealing position.

4. 4

   Cook under pressure

   Cook at high pressure for 10 minutes. Allow about 10 minutes for the pot to come to pressure before the cooking time begins. When cooking ends, let the pressure release naturally for 5 minutes, then move the vent to the venting position to release the remaining steam and pressure.

5. 5

   Check tenderness

   Open the lid and test the squash with a fork. If it is not tender, pressure cook it for a few more minutes, adding more water to the bottom of the pot as needed.

6. 6

   Serve the quarters

   Scoop the cooked squash out of its skin, or serve and use it as desired.

7. 7

   Prepare the cubes

   For the cubed method, peel the squash with a vegetable peeler and cut off the stem and base ends. Cut it in half where it widens, then stand the wider section on its flat end and cut it in half. Scoop out the seeds and discard them or save them for roasting. Cut the squash into 2.5 cm (1-inch) cubes.

8. 8

   Fill the basket

   Pour the water into the Instant Pot inner pot and place a steamer basket inside. Add the squash cubes to the basket.

9. 9

   Seal the lid

   Close the lid and move the vent to the sealing position.

10. 10

    Cook the cubes

    Cook at high pressure for 3 minutes, or for 2 minutes for firmer squash. Allow about 10 minutes for the pot to come to pressure before the cooking time begins. When cooking ends, carefully move the vent to the venting position for an immediate pressure release.

11. 11

    Open the pot

    Once all the steam has escaped and the pin has dropped, open the lid.

12. 12

    Use the squash

    Serve the cubes as they are, mash them, or use them in your favourite recipes.

What is Instant Pot butternut squash?

Butternut squash is a winter squash with sweet, orange flesh that can be served as a side or used in soups, mashes and other recipes. This American-style preparation focuses on cooking the squash simply rather than adding seasonings.

The recipe gives two options: pressure-cook quarters on a trivet, or steam cubes in a basket. The first makes it easy to scoop out the cooked flesh; the second gives you ready-cut pieces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 128 calories, 3g protein, 33g carbs, 1g fat.

The squash provides most of the carbohydrates, while the recipe contains no added fat or substantial protein source. The supplied per-serving nutrition is 128 kcal, 3 g protein, 33 g carbohydrate and 1 g fat. Pair a portion with a protein-rich main and another vegetable for a more rounded plate.

Choose your cut

Quarters: Leave the skin on while cooking and remove the flesh afterwards. This method is useful when you want squash for mashing or puréeing.

Cubes: Peel and cut the squash before cooking. Keep the pieces roughly 2.5 cm so they cook in the stated time.

Set up the pressure cooker

Water: Add it to the inner pot to create the steam needed for pressure cooking. Use 360 ml rather than 240 ml if you have an 8-quart Instant Pot.

Support: Put quarters on the metal trivet and cubes in a steamer basket. Keeping the squash raised above the water is part of both methods.

Cutting safely

Stable base: For the lengthwise cuts, stand each section on a flat end as directed. Use a steady cutting board and take care, as the squash can be firm.

Seeds: Scoop them out before cooking either style. They can be discarded or saved for roasting.

Check the texture

Quarters: After the pressure release, test the flesh with a fork. If it is still firm, cook it for a few more minutes and add water to the pot if needed.

Cubes: The recipe calls for 3 minutes at high pressure for tender cubes, or 2 minutes for a firmer result. Release the pressure immediately when cooking ends to avoid leaving them to cook further in the sealed pot.

Plan for the timing

The 30-minute total includes time for the cooker to reach pressure, not just the programmed cooking time. The recipe estimates about 10 minutes to reach pressure for either method.

For quarters, also allow a 5-minute natural release before venting the rest. The cube method uses an immediate quick release instead.

Serving ideas

Serve the cooked squash as a simple side, or mash it for a softer texture. Cubes can also be added to a favourite recipe as directed.

For a balanced meal, pair a serving with a protein-rich main and another vegetable or salad. Add any extra seasoning or accompaniments to suit the dish you are making.

Recipe notes & tips

• Use the quartered method when you want to scoop the flesh out after cooking.
• Peel and cube the squash before cooking if you need pieces ready for another recipe.
• Measure the water for your cooker size: 240 ml for most sizes, or 360 ml for an 8-quart model.
• Let the pin drop and all steam escape before opening the lid.
• If the quarters are not fork-tender, cook them for a few more minutes and check again.

Variations

• Firmer cubes: Set the high-pressure cook time to 2 minutes instead of 3.
• Mashed squash: Mash the cooked cubes or scoop and mash the flesh from the quarters.
• Roasted seeds: Save the scooped-out seeds to roast separately.
• Recipe ingredient: Use the cooked squash in one of your favourite butternut squash recipes.

Common mistakes to avoid

• Cutting without a stable base: Stand squash sections on their flat ends before making the lengthwise cuts.
• Using too little water: Use 360 ml for an 8-quart Instant Pot rather than the standard 240 ml.
• Skipping the trivet or basket: Set quarters on the trivet and cubes in the steamer basket as specified.
• Overcooking the cubes: Quick-release pressure as soon as the 3-minute cook ends, or use 2 minutes for firmer pieces.
• Opening too soon: Wait until the steam has escaped and the pin has dropped before opening the cooker.

How to store

Refrigerate leftover cooked squash in a covered container and use within 3–4 days. Reheat until hot, or use it cold in a recipe that calls for cooked squash.

Frequently asked questions