How to Cook a Butternut Squash in the Instant Pot

Everyone is asking about how to cook squash in the Instant Pot. Well the answer is exactly the same way you cook a pumpkin in the Instant Pot or the same way you cook a spaghetti squash in the Instant Pot. Once you have cooked one squash in the Instant Pot you can cook them all!

Follow these simple steps to cook a butternut squash in the Instant Pot. Or any other squash for that matter.

To cook the butternut squash:

1.  Place 1 Cup of water in the Instant Pot and push the sauté button.
2. Add the trivet.
3. Remove any stickers from the squash.
4. Place the butternut squash in the Instant Pot. Sometimes, depending on the size, you might even be able to fit two squashes.
5. Carefully place the sealing ring in the Instant Pot lid and make sure it is correctly installed.
6. Place the lid on the Instant Pot and turn the Venting Seal to pressure.
7. With the Instant Pot to Manual for 25-30 minutes depending on the size of the squash.
8. Walk Away.

Frequently asked questions about how to cook a butternut squash in the Instant Pot up to this point.

Do I have to poke it? NO.

Do I have to cut it? NO.

Do I have to peel it? NO.

Just put the whole thing in there, unwashed, uncut, un-poked, and un-peeled. Walk away. That’s it.

When you come back in 35 minutes or so the Instant Pot cycle should be nearly done. (Since you preheated the water, it should take less than ten minutes for the pot to come to pressure. I always stick around and watch it for a couple minutes to make sure steam is not coming out all the way around the lid and it is sealing correctly. You’ll know quickly.)

When the butternut squash is finished:

1. Release the pressure on the Instant Pot.
2. Remove the lid.
3. Carefully lift the trivet out of the Instant Pot with potholders, or just lift out the squash. It will be pretty soft at this point.
4. Cut the ends off of the squash and cut the butternut squash in half. Scoop out the seeds from the lower half and discard them.
5. Carefully scoop out the remaining flesh (minus the seeds) being careful not to go too close to the peel and accidentally get peel in your puree.
6. Put all of the cooked butternut squash in a bowl. Mash it with a fork to puree it to a specific consistency if you like.
7. To save for puree in recipes, simple place it all in a zipper bag and refrigerate or freeze the butternut squash puree until you are ready for it.
8. To serve immediately, mix with two or three tablespoons of heavy cream and two or three tablespoons of butter. Add salt and pepper to taste, and mash with a fork or potato masher. If you prefer it sweet, you can also add some brown sugar. Serve hot.

We love to use butternut squash in other recipes but also often eat it straight out of the Instant Pot in a puree with cream and butter added. My new favorite way to use the puree is in Butternut Squash Risotto!