Instant Pot Butternut Squash

4.60 from 5 votes

Use the Instant Pot to cook butternut squash in no time at all! This recipe for Instant Pot butternut squash perfectly cooks the squash in under 10 minutes. Quick and easy!

Prep Time15

Cook Time8

Course: Side

Cuisine: American

Keyword: Instant Pot Butternut Squash

Servings: servings

Author: Linley Richter

Ingredients

For Cubed Butternut Squash

1 butternut squash peeled, gutted, and cut into 1-inch cubes
1 cup water
Only for option 2: 2 tablespoons olive oil

For Halved Butternut Squash

1 butternut squash halved lengthwise, gutted, and quartered
1 cup water

For Serving

butter room temperature

Instructions

For Cubed Butternut Squash

Option 1: Steamed

Pour the water into the bottom of the Instant Pot and place the Instant Pot Trivet onto the bottom of the Instant Pot.
Place a glass bowl (oven + microwave safe) on top of the trivet. Add the cubed squash to the bowl.
Cover the Instant Pot and turn the pressure valve to seal. Set the Instant Pot to high pressure and cook for 3 minutes. Quick release the pressure and remove the butternut squash from the Instant Pot.

Option 2: Sautéed + Steamed

Turn on the Instant Pot sauté function and add the olive oil to the bottom of the Instant Pot.
When the oil is fragrant, add the butternut squash to the Instant Pot and cook for 3-4 minutes or until browned. Add any optional spices at this point.
Remove the squash from the Instant Pot.
Pour the water into the bottom of the Instant Pot and place the Instant Pot Trivet onto the bottom of the Instant Pot.
Place a glass bowl (oven + microwave safe) on top of the trivet. Add the sautéed butternut squash to the bowl.
Cover the Instant Pot and turn the pressure valve to seal. Set the Instant Pot to high pressure and cook for 1 minute. Quick release the pressure and remove the butternut squash from the Instant Pot.

For Halved Butternut Squash

Pour the water into the bottom of the Instant Pot and place the Instant Pot Trivet onto the bottom of the Instant Pot.
Place the butternut pieces onto the trivet.
Cover the Instant Pot and turn the pressure valve to seal. Set the Instant Pot to high pressure and cook for 8 minutes. Quick release the pressure and remove the butternut squash from the Instant Pot.

Notes

Storage: Once the squash is cool, transfer to an airtight container and refrigerate for up to 5 days.
Make Ahead Instructions: Store cubed or halved butternut squash in an airtight container or bag for up to 2 days before cooking. When ready to cook, follow the recipe as written.

Nutrition