Preparing butternut squash in the Instant Pot is the easiest way to prepare perfectly cooked butternut squash. This method for steaming butternut squash is not only simple, but it is FAST as the squash becomes fork-tender in just minutes.
Instant Pot Butternut Squash makes a perfect side dish when served with butter and salt and pepper but it is also perfect to mash up and add to soups, sauces, Hidden Veggie Quesadillas or Veggie Bean Burritos or serve as baby food.
The Benefit of Steam
Preparing butternut squash in the Instant Pot is the fastest way to prepare soft butternut squash, that is perfect for using as a puree, baby food, or just a soft side dish.
The moist heat that the Instant Pot uses to cook, steams the squash to perfection. All the nutrients are left inside the squash, instead of boiled out into the water.
The flavor is intensified and the results are perfection--in less than 30 minutes!
Selecting Butternut Squash
You want to purchase a butternut squash that is uniform in color, without any deep cuts or bruises that feels heavy for its size. A few surface scratches are fine but do not purchase a squash that has deep punctures or cuts.
How to Cut Butternut Squash
The hardest part about making butternut squash is cutting the squash. It can be a workout!
The easiest way to cut the squash is to cut in half lengthwise and then cut each of those into half widthwise.
Scoop out the seeds in the center cavity of the squash and then cut those halves in half again--leaving you with a total of 6 sections that are similar in size.
The process of pressure cooking butternut squash could not be simpler.
Place cold water into the inner pot of your pressure cooker. It is always important to use cold liquid for accurate cook time when pressure cooking.
Place a the metal trivet/rack inside the inner pot, or use a steamer basket. And then place the cut squash onto the rack or in the basket.
Set to cook for 7 minutes on high pressure. After cook time has elapsed, let the pressure release naturally for at least 10 minutes before doing a quick release of any pressure.
How to Serve
Once the squash is done pressure cooking, you can simply serve the soft sections with a bit of butter and salt and pepper.
Or you can prepare a mash using the soft flesh of the squash. Simply scoop out the flesh of the squash into a large bowl and mash with a fork. For a smoother butternut squash puree, place the flesh of the squash into a blender and blend until smooth. Pro-Tip: Be sure to leave the lid of the blender cracked open to let steam escape when blending.
Uses for Butternut Squash Puree
I love to use this butternut squash puree in a variety of ways. It has such a mellow, slightly sweet flavor that it blends into chilis, soups, sauces, and even quesadillas with little detection--making it a great way to add some veggies into your diet!
- Add ¼-1/2 cup to Instant Pot Spaghetti Sauce. The sweetness of the squash will also help to balance out the acidity from the tomatoes.
- Spread a thin layer of the puree on a tortilla and top with cheese for a cheesy quesadilla that everyone will love.
- Add ¼-1/2 cup to Instant Pot Chili to add a sweet flavor and balance out the acidity of the tomatoes.
- Use the butternut squash puree in place of pumpkin puree in Pumpkin Muffins or Pumpkin Bread.
- Stir into oatmeal and sprinkle with cinnamon and brown sugar.
- Mix ½ cup of puree with 1 to 2 cups of refried beans and use in Bean Burritos.
Butternut Squash Puree can be stored in the refrigerator for up to 5 days. It can also be stored in the freezer for up to 3 months.
If using as baby food, freeze the puree in ice cube trays until solid. Pop out frozen squash into a storage bag and pull out as desired.
More Butternut Squash Recipes
- Roasted Butternut Squash Salad
- Roasted Butternut Squash
- Instant Pot Butternut Squash Soup
- Twice Baked Butternut Squash
- Vegetarian Butternut Squash Chili
If you give this Instant Pot Squash recipe a try, be sure to leave a comment and star rating below!
Instant Pot Butternut Squash
- 1 butternut squash
- 1.5 cups water
- Cut the squash in half lengthwise and then cut each of those into half widthwise. Scoop out the seeds in the center cavity of the squash and then cut those halves in half again--leaving you with a total of 6 sections that are similar in size.
- Pour 1.5 cups of cold tap water into the inner pot of the Instant Pot. Add the metal rack/trivet or steamer basket to the inner pot.
- Place the prepared squash on the trivet or in steamer basket.
- Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set the cook time for 7 minutes on high pressure. Hit manual/pressure cook and use +/- buttons to adjust until time reads 7.
- Once cook time has elapsed, let the pressure release naturally for at least 10 minutes.
- Serve sections with butter and seasonings. Alternatively, remove the flesh of the squash from the skin and place into a bowl to mash with a fork or place in the blender to blend until smooth.
- or Instant Pot Rack