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Instant Pot Butternut Squash

Instant Pot Butternut Squash is an easy, healthy side dish to add to your week. Cook the whole thing without having to peel and dice it.

Prep Time
2 mins
Cook Time
2 mins
Additional Time
10 mins
Total Time
17 mins
Servings: 4
Calories: 102 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 2 pound butternut squash
  • 1 cup water

Instructions

    Cup of Yum
  1. Wash the squash on the outside well.
  2. Place the squash on the counter or a cutting board and slice across the middle. (not lengthwise)
  3. Place the medal rack (that comes with the Instant Pot) into the bottom of the pot. (for cubes, place a stainless steel steamer basketinside instead.
  4. Pour 1 cup of water into the bottom.
  5. Place the butternut squash halves into pot.
  6. Secure the lid and turn pressure valve to seal.
  7. Set the timer using the manual mode of the Instant Pot and use the + or – sign to set to cook on high pressure for 15 minutes. (if you have cubed the squash, set the timer for just 3 minutes)
  8. Allow pressure to “release naturally†for 10 minutes. (for cubes, quick release all the pressure immediately.)
  9. Carefully release any remaining pressure with a towel over top and remove lid.
  10. Place cooked squash on a cutting board and let cool for a few minutes.
  11. Slice each half down the middle and scoop out the seeds.
  12. Gently pull the skin off each piece by scraping with the blade of a knife.
  13. Dice into pieces or mash with a fork.
  14. ENJOY!!

Nutrition Information

Calories 102kcal (5%) Carbohydrates 26g (9%) Protein 2g (4%) Sodium 12mg (1%) Potassium 798mg (23%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 24110IU (482%) Vitamin C 47.6mg (53%) Calcium 109mg (11%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 102

% Daily Value*

Calories 102kcal 5%
Carbohydrates 26g 9%
Protein 2g 4%
Sodium 12mg 1%
Potassium 798mg 17%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 24110IU 482%
Vitamin C 47.6mg 53%
Calcium 109mg 11%
Iron 1.6mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.