Instant Pot Butternut Squash 1st Recipe

Ingredients:

  • 1 small to medium butternut squash (look for one the right size and shape to fit in your pressure cooker pot whole or see notes below if your squash is too large)

Instructions:

  1. Put 1 mug of water into the pressure cooker pot. Place a reduced increase trivet within, area butternut squash ahead.
  2. Safeguard the cover and turn stress release handle to a closed setting. Cook at high pressure for 25 minutes.
  3. When food preparation is total, use a natural launch for 10 minutes and after that launch any staying stress (could also make use of a full all-natural launch if you don’t mind it getting actually tender).
  4. Let squash amazing somewhat, peel off with a knife or veggie peeler.
  5. Cut squash in half at the neck. Cut rounded bottom in half and also dig seeds.
  6. Slice into preferred shapes and size.
  7. Usage instantly, refrigerate, or freeze (see notes).

Instant Pot Butternut Squash 2nd Recipe

Ingredients:

  • 1 2 1/2 pound butternut squash, cut into 1-inch cubes (about 6 cups)
  • 1 cup of water
  • 1 teaspoon kosher salt

Instructions:

  1. Wash the beyond the squash well as well as cut the peel from the exterior. Dig the seeds and also cut into 1 inch cubes.
  2. Place the dices into the insert of a 6-quart Instant Pot with 1 cup of water. Establish the Instant Pot stress to HIGH and also set time for 3 mins if you desire your squash to hold it’s form, or 4 mins to make it even softer simpler to mash.
  3. When time is up, quick release and also thoroughly remove the lid. Transfer the squash to a bowl, period with kosher salt and also mash with a fork or a potato masher and also period with butter or other flavors if you such as. Or, maintain cubed as well as use in other dishes as suggested above.

Instant Pot Butternut Squash 3rd Recipe

Ingredients:

  • 2 tablespoons olive oil
  • 1 (3 lb.) butternut squash, peeled, seeded and cut into 3/4-in. cubes (about 8 cups)
  • 1/4 cup water
  • 1/2 teaspoon flaky sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fresh thyme leaves

Instructions:

  1. Turn Instant Pot to the “Sauté” setting. Include olive oil, and also warmth until glittering, about 1 minute. Add squash cubes, and also chef, in batches if required, stirring occasionally, until gold brownish, about 5 minutes. Include 1/4 cup water and place cover on Instant Pot; rely on hands-on setting with “high-pressure”, seeing to it the steaming shutoff is closed. Set to 5 minutes (this will certainly take around 8 mins to come up to stress).
  2. Very carefully open up the steaming valve, and enable steam to fully get away, about 2 mins. Shut Off Instant Pot. Transfer squash to a serving dish. Sprinkle with salt, pepper, and thyme. Serve instantly.