Follow along to see how simple it is to make Instant Pot Butternut Squash. This method saves time and yields tender squash—perfect as a quick side, stirred into creamy soups, or used in any recipe that calls for cooked butternut squash.
Easy Instant Pot Butternut Squash
This is one of the easiest ways to cook butternut squash. If you want tender squash without heating your oven, the Instant Pot is a great option. We tested it after discovering how well spaghetti squash cooks in a pressure cooker and it became our go-to for perfectly cooked butternut squash every time.
If you prefer the deeper caramelized flavor of roasted squash, roasting is still an excellent choice, but the Instant Pot is faster and very reliable.
What You Will Need
- butternut squash – choose a medium-sized squash from your grocery store or farmer’s market.
- water – use plain water or substitute vegetable or chicken broth for extra flavor.
Tips for Picking the Best Winter Squash
Look for firm squash with matte, unblemished skin and a heavy feel for its size. Avoid soft spots or shriveling. A well-shaped, evenly colored butternut squash will have the best texture and flavor.
How To Cook Butternut Squash In The Instant Pot
Place the whole butternut squash on a cutting board. Use a sharp knife to slice it in half lengthwise.
Scoop out the seeds and stringy bits with a large spoon or ice cream scoop.
Pour 1 cup of water (or broth) into the Instant Pot and set the trivet in the bottom. Place the squash halves inside the inner pot with the cut sides facing up.
Secure the lid and cook on High Pressure for 9 minutes. After cooking, allow a natural release for 5 minutes, then quick-release any remaining steam following your pressure cooker’s instructions.
Let the squash cool slightly, then scoop the tender flesh from the skin with a spoon.
The cooked squash can be served immediately or used in other recipes.
Best Ways To Use Instant Pot Butternut Squash
Cooked butternut squash is versatile and naturally sweet. Serve it as a simple side with butter, salt, and pepper, or drizzle with maple syrup for added sweetness. You can also top it with brown sugar, fresh ginger, or red pepper flakes for a different flavor profile. It’s excellent blended into a creamy butternut squash soup, stirred into oatmeal, or added to smoothies.
For a smoother texture, puree the cooked squash in a blender or food processor with a splash of coconut milk or cream. That creates a silky mash or soup base, but it’s optional—scooped squash is delicious as-is.
If you tried this recipe and enjoyed it, please leave a star rating and review — and share any substitutions you made. Thank you!
Other Squash Recipes You Might Like
- Creamy Vegan Butternut Squash Soup
- How To Roast Acorn Squash
- How To Cut Butternut Squash
- Easy Spaghetti Squash Bowls
- Acorn Squash Soup
- Baked Creamy Corn Acorn Squash
Instant Pot Butternut Squash
Ingredients
- 1 butternut squash
- 1 cup water (substitute vegetable broth if desired)
Instructions
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Prep Squash: Cut 1 butternut squash in half lengthwise (trim a bit from the bottom if needed to fit the pot). Scoop out and discard the seeds.
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Prep Instant Pot: Pour 1 cup water into the Instant Pot and place the trivet inside. Put the squash halves on the trivet, cut side up.
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Cook: Seal the lid and cook on high pressure for 9 minutes. Allow a 5-minute natural release, then quick-release remaining steam according to the manufacturer’s instructions.
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Serve: Let cool slightly, scoop out the cooked squash, and enjoy.
Notes
- Storage: Store cooled squash in an airtight container in the refrigerator for 4–5 days. Use as a side or in other recipes.
- Smaller Squash: For a small butternut squash, reduce cook time to 8 minutes.