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!
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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.
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!).
- Place the diced squash into the instant pot. Sprinkle with the salt, then add water.
- Secure the lid and program to 3 minutes HIGH pressure.
- 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.
- 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.
- Add water to the inner pot, then arrange the squash pieces atop a trivet, and season.
- Secure the lid and program to 8 minutes HIGH pressure.
- Allow for 5 minutes of natural release before releasing the remaining pressure manually.
- 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
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.
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Recipe
Instant Pot Butternut Squash (Diced or Whole)
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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
- 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.
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