Instant Pot Acorn Squash (Cooked Whole)
Here’s a step-by-step guide for how to cook a whole Instant Pot Acorn Squash and transform it into delicious acorn squash puree. Cook the squash whole and then slice it easily to make the puree. It’s the easiest way to cook this hard winter squash.
Acorn squash is a traditional fall vegetable that is often served at Thanksgiving. It is most often cut in half, stuffed, and then roasted.
But, if you hate cutting whole raw squashes, this variation is perfect for you.
In this recipe, I show you how to pressure cook the acorn squash whole, and then easily slice into it. This recipe could not be easier!
Pressure Cooked Acorn Squash
- By cooking the squash whole in the pressure cooker, you can slice through its thick skin very easily and safely. If you don’t cook it in the Instant Pot, you’ll have a very hard time cutting it, even with a sharp knife.
- Acorn squash is an under-appreciated winter squash (it is also known as pepper squash or Des Moise squash). It is flavorful and delicious, and can be served in a variety of ways.
- Like most squashes, acorn squash is incredibly high in nutrition. The flesh is usually light yellow. Its texture is similar to that of a pumpkin or other winter squashes, but it has a slightly nuttier flavor.
Picking a Good Squash
- For the best acorn squash, buy one during the season (roughly early October through May in North America). Acorn squash is considered a winter squash.
- Most acorn squashes weigh between 1-2 pounds. However, if you plan to cook your squash in the Instant Pot, then you’ll need to make sure it is not wider in size than 8 inches for a 6-quart pressure cooker.
- A quality acorn squash should have a smooth outer skin with no blemishes or soft spots.
- The color should be a dark green on the outside (the inside will be yellow).
Instant Pot Acorn Squash Recipe Steps
Step One
Place a whole, uncut acorn squash into the steamer basket of the Instant Pot with one cup of water. If you don’t have a steamer basket, you can also place it on a trivet or on a few balled-up pieces of aluminum foil to keep the squash off the bottom of the pot.
You don’t have to worry about pricking or cutting the squash (don’t worry, it won’t explode).
Lock on the lid and set the cook time to 10 minutes at high pressure.
Check the recipe card below for the exact instructions.
Step Two
When the cooking time is up, carefully quick release the pressure using the steam release valve.
Remove the lid (be careful of the remaining steam) and use tongs to remove the squash to a bowl or cutting board.
Step Three
After the cooked squash has cooled for a few minutes, cut the acorn squash down the middle.
Do your best to scoop out the seeds.
Step Four
Then, use tongs to place the two squash halves of the squash back in the Instant Pot.
Add another 1/2 cup of water to the bottom of the inner pot.
Step Five
Lock the lid back on the Instant Pot and set the time for 10 more minutes at high pressure. Be sure to set pressure valve to sealed.
Then, when the cooking time is up, use the quick pressure release again to get rid of the remaining pressure.
Remove the lid and transfer the cooked squash to a cutting board once again.
Or, if you want to stuff your acorn squash, you can alternatively stuff the squash and roast it in the oven.
Step Six
Use a spoon to scoop out the flesh of the acorn squash. You can discard the skin, or at it to the puree. I chose to just use the flesh.
Step Seven
Lastly, add the cooked acorn squash flesh to a bowl and stir in your choice of butter, ghee, olive oil, or coconut oil, plus some salt, black pepper, and ground cinnamon.
Some people also like to add a tablespoon or two of brown sugar or maple syrup.
This dish makes an excellent side dish that is high in vitamin C, fiber, and flavor. Serve hot.
This tender acorn squash has a nutty flavor that goes great with wild rice or almost any fall dish. This is my favorite way to cook it.
Acorn Squash Recipe Tips
- Pick a small to medium-sized acorn squash to make sure it will fit inside your pressure cooker pot. Ideally your squash will be less than 8-inches in length to fit inside a 6-quart Instant Pot.
- Serve immediately or store the cooked squash in a bowl with an air-tight lid in the refrigerator for up to 4 days.
- You can also blend your cooked acorn squash puree with broth to make soup, or freeze it into cubes and add it to a smoothie.
- The whole squash is cooked in two sessions to that it’s easier to remove the squash flesh from the skin. If you prefer to consume the whole acorn squash including the skin, you can just cook the whole squash in 20 minutes at high pressure. But, please note that your squash puree won’t be a bright orange color because the green skin will essentially get melted into the center.
- If you want to use the air fryer, check out my recipe for Air Fryer Acorn Squash.
Recipe FAQs
No, you do not need to poke holes in the squash prior to cooking it in the pressure cooker. If you cook the squash in a regular oven, though, you will need to cut it in half prior to cooking it.
Yes, as long as both squashes fit in the pot below the max line.
Yes, but you’ll need to place it on a baking sheet and cut holes in the squash until it is soft enough to slice open.
Yes! Most squashes can be cooked whole in the Instant Pot and they will not explode.
More Easy Instant Pot Recipes You May Like
- Instant Pot Baked Potatoes
- Instant Pot Beets
- Instant Pot Cauliflower Mash
- Instant Pot Carrots
- Instant Pot Whole Spaghetti Squash
- Instant Pot Whole Butternut Squash
Or, check out my entire index of healthy Instant Pot recipes!
Don’t Miss These Instant Pot Resources
Instant Pot Acorn Squash Cooked Whole
Here’s a step-by-step guide for how to cook a whole Instant Pot Acorn Squash and transform it into delicious acorn squash puree. Cook the squash whole and then slice it easily to make the puree.
- Total Time: 55 minutes
- Yield: 6 1x
Ingredients
- 1 acorn squash
- 1 cup water
- 2 tablespoons ghee or butter (for dairy-free diets feel free to use a vegan substitute)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
Instructions
- Place a whole, uncut acorn squash into the steamer basket of the Instant Pot with one cup of water. Lock on the lid and set the time to 10 minutes at high pressure.
- When the cooking time is up, carefully quick release the pressure. Remove the lid and use tongs to remove the squash to a bowl or cutting board.
- After the cooked squash has cooled for a few minutes, cut the squash down the middle. Do your best to scoop out the seeds. Then, use tongs to place the two halves of the squash back in the Instant Pot. Add another 1/2 cup of water to the bottom of the pot.
- Lock the lid back on the Instant Pot and set the time for 10 more minutes at high pressure. Then, when the cooking time is up, use the quick release again to get rid of the pressure. Remove the lid and transfer the cooked squash to a cutting board.
- Use a spoon to scoop out the flesh of the acorn squash. You can discard the skin, or at it to the puree. I chose to just use the flesh.
- Lastly, add the cooked acorn squash flesh to a bowl and stir in your choice of butter, ghee, or coconut oil, plus some salt, pepper, and ground cinnamon. Serve hot.
Equipment
Buy Now → Notes
- For dairy sensitivities, use ghee or coconut oil instead of butter. For dairy allergies, use coconut oil. Vegans should also use coconut oil, coconut butter, or vegan butter.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving.
- The whole squash is cooked in two sessions to that it’s easier to remove the squash flesh from the skin. If you prefer to consume the whole acorn squash including the skin, you can just cook the whole squash in 20 minutes at high pressure. But, please note that your squash puree won’t be a bright orange color because the green skin will essentially get melted into the center.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Instant Pot pressure cooker
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 117
- Sugar: 0 g
- Sodium: 587.1 mg
- Fat: 5.9 g
- Saturated Fat: 3.6 g
- Carbohydrates: 17.3 g
- Fiber: 2.7 g
- Protein: 1.4 g
- Cholesterol: 15.3 mg
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.
might be the easiest dish ever to make in a pressure cooker. The most informative part of this recipe versus others was the last note on why to cut midway versus just letting the acorn cook the whole time. Without cutting midway discoloration from the skin absorption into the center flesh of the squash. No one ever talks about that. It does make me wonder though, does the added absorption of the skin into the flesh of the acorn add more nutrients, add plant defense toxins into the flesh, or has no impact except discoloration?
Why does the squash not need pricking in an insta-pot but does in an oven please?
Because the pressure is even on the outside and inside of the squash when cooked in the pressure cooker.
I was in a hurry and was not sure when I would hear back from you so I put an uncut, unpricked acorn squash in my oven at 425 degrees for an hour and 25 minutes and hoped for the best. I noticed 2 tiny “geysers” that sprung forth creating about an inch of gelatinized matter from the “geysers” on the outside but otherwise it came out in perfect shape.
Thanks so much for your speedy reply. Very nice of you.
I found this recipe rendered the squash really wet and diluted the flavor. Yes, it’s quick, however, roasting it gives it such a sweet and nutty flavor and isn’t wet. I choose roasting them for my preference.
It only dilutes the flavor if you let the water seep in. Did you remove it from the pot before it fell apart?
Love how easy this is! I make it like this all the time. So good.
I cooked my acorn squash in the microwave (whole) for 2 minutes. Brought it out and it cut easily. Scooped the seeds out and saved the seeds to make roasted seeds. Put the trivet, 1 cup water, and the halved squash in the instant pot. Cooked on high pressure for 3-4 minutes and natural released. They practically fall out of the outer shell. Add butter and brown sugar, yum!
Great tips, thanks Kristi!
I am surprised that you don’t have to pierce the skin with a fork to prevent it from exploding, as you do with potatoes when nuking in a microwave. Has anyone had a problem like that?
It’s a different cooking process than the microwave (or even a regular oven). You do not need to pierce it.
Thank you. Making. …