Name: 3-Minute Pressure Cooker Butternut Squash
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 8
Cuisine: vegan
Ingredients: 2 lb. chopped butternut squash (from about one large squash); 1 cup of water or broth; 1 teaspoon each pumpkin pie spice and dried oregano; 1/2 teaspoon each garlic powder and chili powder

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Last Updated on February 26, 2020

Here’s the easiest recipe you’ll ever find for Instant Pot Butternut Squash. Ready in 3 minutes, it’s the perfect healthy side dish!

Butternut Squash

Butternut squash is one of my favorite fall vegetables, although now it’s pretty easy to find all year round. It can be difficult and time-consuming to peel and chop (not to mention dangerous), so my favorite option is to buy it already peeled and chopped in a two-pound container.

If you’re looking for how to cook a whole butternut squash in the Instant Pot, then I’ve got you covered there too.

How to Guide

To make this easy Instant Pot butternut squash recipe, I simply poured the contents into my 6-quart Instant Pot and added one cup of water. Using broth is also an option for extra flavor.

I also added some spices that I would normally add if I were roasted the squash in the oven: pumpkin pie spice, garlic powder, chili powder and dried oregano. Feel free to adjust the spices and seasonings to your taste. I just stirred it all together and it looked like this:

Three minutes later on high pressure with the quick-pressure release…ta-da!

It smelled amazing and just like fall! I served it alongside my leftovers from last night. I think some onion added to the squash would have been really good so I’m going to try that next time.

If you want to make an Instant Pot Butternut Squash Soup, then you really just need to blend this cooked squash with some soaked cashews for a delicious, dairy-free hot soup.

Steps

Combine squash, liquid, and herbs in the pot of a 6-quart pressure cooker and stir to combine.
Set on high-pressure for 3 minutes.
Use the quick-release method after cooking.

Could I achieve the same result by steaming the squash on the stove top? Of course, but it takes a lot longer than three minutes, that’s for sure. I also love roasting squash, but that takes so long.

Items recommended:

FAQs

I don’t like dried oregano or the spices you mentioned. Can I leave them out?

Yes, absolutely! Feel free to adjust the spices to your liking.

Can I use the natural release for this recipe?

Yes, but the squash will be softer and not as firm.

Can I cook a whole butternut squash in the pressure cooker?

Yes, but that’s another recipe. This one uses pre-cut, peeled butternut squash cubes.

Are the instructions the same for other brands of pressure cookers?

Yes, but I made this in the Instant Pot 6-quart pressure cooker.

Here’s the recipe:

3-Minute Pressure Cooker Butternut Squash

★★★★★ 4.5 from 11 reviews

Author: Carrie Forrest, MPH in Nutrition
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Yield: 8 1x
Category: Side Dish
Method: pressure cooker
Cuisine: vegan, paleo, healthy

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Description

A healthy side dish made in only 3-minutes cooking time using the Instant Pot Pressure Cooker.

Ingredients

2 lb. chopped butternut squash (from about one large squash)
1 cup of water or broth
1 teaspoon each pumpkin pie spice and dried oregano
1/2 teaspoon each garlic powder and chili powder

Instructions

Combine all ingredients in the pot of a 6-quart pressure cooker and stir to combine.
Set on high-pressure for 3 minutes.
Use the quick-release method after cooking.
Serve hot.

Notes

This recipe takes about 15 minutes total, taking into account the time needed to get the pressure cooker to high pressure.