Instant Pot Butternut Squash

How to Cook Butternut Squash Cubes:

1. Peel the butternut squash with a vegetable peeler, then cut the stem and bottom off. Cut the squash in half at the bulb, then cut each section in half again, making 4 pieces. Use a spoon to scoop out the seeds, and save them for roasting later. Cut the squash into roughly 1-inch cubes.
2. Pour 1 cup of water into the bottom of the Instant Pot, then arrage a steamer basket over that. Transfer the squash cubes to the steamer basket, then secure the lid. Move the steam release valve to "Sealing." Use the Manual or Pressure Cook button to cook at high pressure for 8 minutes. It will take roughly 10 minutes for the pot to come to pressure, so the screen will read "On" until then.
3. When the cooking cycle is complete, immediately perform a quick release by moving the steam release valve to "Venting." Be careful that your hand isn't over the vent, because steam will shoot out of the top. When the floating valve in the lid drops, it's safe to open the lid. The squash should be very tender and easily mashed with a fork.

How to Cook a Halved Butternut Squash (No peeling!)

1. Use a sturdy knife to cut the squash in half lengthwise. If it's difficult to cut, you can cut it in half cross-wise first, at the bulb part of the squash, and then cut those two pieces in half again. You want to make sure the dense "neck" part of the squash is cut in half, so that it will cook evenly.
2. Use a spoon to scoop out the seeds, and reserve them for roasting later. Pour 1 cup of water into the bottom of the Instant Pot, then place a trivet directly over that. (I use the trivet that came with my machine, but a steamer basket will work, too.)
3. Place the squash halves on the trivet, then secure the lid. Move the steam release valve to "Sealing." Use the Manual or Pressure Cook button to cook at high pressure for 25 minutes. It will take roughly 10 minutes for the pot to come to pressure, so the screen will read "On" until then.
4. When the cooking cycle is complete, let the pressure naturally release for 10 minutes. When the screen reads L0:10, you can move the steam release valve to "Venting" to release any remaining pressure. Be careful that your hand isn't over the vent, because steam could still shoot out of the top. When the floating valve in the lid drops, it's safe to open the lid. The squash should be very tender and easily mashed with a fork.
5. Use a spoon to scoop the tender cooked squash out of the shell, and use it in your favorite recipes that call for butternut squash or pumpkin puree.
6. Cooked butternut squash can be stored in an airtight container in the fridge for up to 5 days. You can freeze it for up to 6 months for longer storage!