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    You are here: Home » Method » Instant Pot Recipes » Instant Pot Butternut Squash

    Instant Pot Butternut Squash

    May 1, 2021 By Danielle Esposti Leave a Comment

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Pinterest collage for an instant pot butternut squash recipe.

    Diced or whole, Instant Pot Butternut Squash is a method you’ll want to master. Toss steamed cubes with simple seasonings for a quick, healthy side dish. Mash the flesh from whole chunks into a seasoned puree or silky soup. Explore two easy ways to transform butternut squash in your pressure cooker!

    Diced and steamed instant pot butternut squash in a tan serving bowl, seasoned with spices, with a gold serving spoon.
    Jump to:
    • Method 1: Diced Instant Pot Butternut Squash
    • Method 2: Whole Instant Pot Butternut Squash
    • More Ways to Enjoy Butternut Squash
    • Recipe

    In a world when you can prepare most vegetables using just about any tool, set aside the oven for a minute and explore the world of pressure cooker butternut squash.

    While I might fight you for the last serving of Roasted Butternut Squash, there’s plenty of room on my foodie bench for other preparations too. Instant Pot Butternut Squash is a quick and easy method for dishing up everyone’s favorite winter squash.

    Steam cute little cubes, then toss with your favorite seasoning combo for a healthy side dish. If you’re short of time, toss whole, unpeeled chunks into the pot, then mash or puree the flesh to your liking.

    Cooked instant pot butternut squash spooned from the flesh in a tan serving bowl with a silver spoon.

    CLICK HERE for a step-by-step photo tutorial on how to cut butternut squash. This post will walk you through how to peel, seed, and dice a whole butternut squash.

    Method 1: Diced Instant Pot Butternut Squash

    If you’re a steam-and-season house, fear not. Butternut squash holds up perfectly in the Instant Pot for a great side dish with tender, firm bites. It’s delicious tossed with salt, pepper and a drizzle of melted butter, or if you want to get creative, it pairs beautifully with sweet seasonings and global spices (see below!).

    Diced butternut squash cubes in an instant pot.
    Pouring water into an instant pot with diced butternut squash.
    Steamed butternut squash cubes in an instant pot.
    Steamed butternut squash cubes on a slotted spoon hovering over the inner pot.
    1. Place the diced squash into the instant pot. Sprinkle with the salt, then add water.
    2. Secure the lid and program to 3 minutes HIGH pressure.
    3. Use the quick release function, then carefully remove the squash using a slotted spoon.

    Seasoning Suggestions

    • BASIC: Drizzle with two tablespoons melted butter, then season to taste with ground pepper and fresh chopped sage.
    • SWEET: Whisk two tablespoons of browned butter, one tablespoon of brown sugar, and ½ teaspoon each cinnamon and nutmeg. Drizzle over the cooked squash and serve immediately.
    • GLOBAL: Heat 1 tbsp coconut oil in a skillet. Add 1 teaspoon each cumin and curry powder plus ½ teaspoon coriander. Toast the spices in the coconut oil for 2-3 minutes, then drizzle the spiced oil over the steamed squash.

    Method 2: Whole Instant Pot Butternut Squash

    Do you love butternut squash? Do you also have ZERO time? Then this method is your new BFF. No muss, no fuss. Toss it into the Instant Pot with water and go about your business. 

    Whole chunks of butternut squash in an instant pot.
    Whole steamed pieces of butternut squash in an instant pot.
    A spoon scooping the flesh from the skin of a cooked chunk of butternut squash.
    1. Gently scrub and dry your squash. Slice in half lengthwise from stem to blossom end, then scoop out the seeds. Divide each half into three equal pieces.
    2. Add water to the inner pot, then arrange the squash pieces atop a trivet, and season.
    3. Secure the lid and program to 8 minutes HIGH pressure.
    4. Allow for 5 minutes of natural release before releasing the remaining pressure manually.
    5. Gently scoop the flesh from skin using a spoon.

    Serving Suggestions

    • MASH IT: remove the flesh using a spoon. Mash in a large bowl with 1-2 tablespoons maple syrup, ¼ cup heavy cream, ½ teaspoon cinnamon, and ½ teaspoon nutmeg.
    • PUREE IT: remove the flesh using a spoon, then make butternut squash soup.

    Do you LOVE butternut squash? Us too! Click the link to view our complete guide to butternut squash – how to select and store ripe squash, how to cook butternut squash, our favorite seasoning combinations, storage tips, and more!

    More Ways to Enjoy Butternut Squash

    • Roasted Butternut Squash with Bacon
    • Butternut Squash Panzanella
    • Butternut Squash Noodles
    • Butternut Squash Ragout
    • Butternut Squash Fries
    • Butternut Squash Galette
    Side view, butternut squash cubes in a tan serving bowl in front of an Instant Pot.

    Did you use this method for Instant Pot Butternut Squash? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Diced and steamed instant pot butternut squash in a tan serving bowl, seasoned with spices, with a gold serving spoon.

    Instant Pot Butternut Squash

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    Author: Danielle Esposti
    Print Recipe Rate this Recipe
    Diced or whole, Instant Pot Butternut Squash is a method you'll want to master. Toss steamed cubes with simple seasonings for a quick, healthy side dish. Mash the flesh from whole chunks into a seasoned puree or silky soup.
    Prep Time: 10 mins
    Cook Time: 5 mins
    Time to Pressure: 15 mins
    Total Time: 30 mins
    Servings : 6
    Calories: 97

    Recommended Equipment

    • 6-Quart Instant Pot

    Ingredients

    Diced Instant Pot Butternut Squash

    • 1 medium butternut squash (2.5 lb), peeled, seeded, and diced into 1" cubes (about 6 cups)
    • 1 tsp kosher salt
    • 1 c water
    • seasonings to taste, see notes

    Whole Instant Pot Butternut Squash

    • 1 medium butternut squash (2.5 lb)
    • 1 tsp kosher salt
    • 1 c water
    • seasonings to taste, see notes

    Instructions

    Diced Instant Pot Butternut Squash

    • Place the diced squash into the instant pot. Sprinkle with the salt, then pour in the water.
    • Secure the lid, ensure the pressure valve is set to sealing, then program to 3-4 minutes HIGH pressure. It will take approximately 10 minutes for the pot to come to pressure. THREE minutes will yield tender squash that holds its own as a side dish; FOUR minutes will yield very soft squash that is ideal for soup, purees, and mashes.
    • Perform a quick release by using a wood spoon to move the pressure valve from sealing to venting; all the steam to escape completely and wait for the float valve to drop. Carefully remove the lid, opening away from you to allow the steam to safely escape.
    • Remove the squash using a slotted spoon, or pour into a mesh strainer to drain the squash from the liquid. See notes for seasoning suggestions.

    Whole Instant Pot Butternut Squash

    • Gently scrub the skin, then slice the squash in half lengthwise from stem to blossom end. Use a spoon or melon baller to remove the seeds. Slice each half into three equal pieces.
    • Pour 1 cup water into the inner pot, then position a trivet into the inner pot. Arrange the squash pieces onto the trivet, then sprinkle with salt.
    • Secure the lid, ensure the pressure valve is set to sealing, then program to 8 minutes HIGH pressure. It will take approximately 15 minutes for the pot to come to pressure.
    • Allow the pressure to release naturally for 5 minutes, then manually release the remaining pressure by using a spoon to move the pressure valve from sealing to venting; all the steam to escape completely and wait for the float valve to drop. Carefully remove the lid, opening away from you to allow the steam to safely escape.
    • Remove the squash from the instant pot using tongs. Once cool enough to handle, use a spoon to scoop out the flesh and transfer to a large mixing bowl. Lightly mash with a potato masher or the tines of a fork. See notes for seasoning suggestions.

    Notes

    Diced Squash Seasoning Suggestions
    • BASIC: Drizzle with two tablespoons melted butter, then season to taste with ground pepper and fresh chopped sage.
    • SWEET: Whisk two tablespoons of browned butter, one tablespoon of brown sugar, and ½ teaspoon each cinnamon and nutmeg. Drizzle over the cooked squash and serve immediately.
    • GLOBAL: Heat 1 tbsp coconut oil in a skillet. Add 1 teaspoon each cumin and curry powder plus ½ teaspoon coriander. Toast the spices in the coconut oil for 2-3 minutes, then drizzle the spiced oil over the steamed squash.

    Whole Squash Serving Suggestions

    • MASH IT: remove the flesh using a spoon. Mash in a large bowl with 1-2 tablespoons maple syrup, ¼ cup heavy cream, ½ teaspoon cinnamon, and ½ teaspoon nutmeg.
    • PUREE IT: remove the flesh using a spoon, then make butternut squash soup.

    Nutrition Information

    Serving: 1cup, Calories: 97kcal (5%), Carbohydrates: 21g (7%), Protein: 2g (4%), Fat: 3g (5%), Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 2g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 194mg (8%), Potassium: 548mg (16%), Fiber: 12g (48%), Sugar: 8g (9%), Vitamin A: 401% (401%), Vitamin C: 66% (66%), Calcium: 8% (8%), Iron: 6% (6%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

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    Filed Under: Gluten Free, Grain Free, How to Cook, How to Cook Vegetables, Instant Pot Recipes, Instant Pot Side Dishes, Keto, Paleo, Vegan, Vegetarian, Whole30 Recipes

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