Instant Pot Butternut Squash

Name: Instant Pot Butternut Squash
Total time: 25 min
Ingredients: 2 tablespoons olive oil; 1 (3 lb.) butternut squash, peeled, seeded and cut into 3/4-in. cubes (about 8 cups); ¼ cup water; ½ teaspoon flaky sea salt; ½ teaspoon black pepper; ½ teaspoon fresh thyme leaves

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Total: 25 minutes

Servings: 3.5

Cost: $9.23 /serving

Author : Marianne Williams

Ingredients

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2 tablespoons olive oil1 (3 lb.) butternut squash, peeled, seeded and cut into 3/4-in. cubes (about 8 cups)¼ cup water½ teaspoon flaky sea salt½ teaspoon black pepper½ teaspoon fresh thyme leaves

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Instructions

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Step 1

Turn Instant Pot to the “Sauté” setting. Add olive oil, and heat until shimmering, about 1 minute. Add squash cubes, and cook, in batches if necessary, stirring occasionally, until golden brown, about 5 minutes. Add 1/4 cup water and place lid on Instant Pot; turn to manual setting with “high-pressure”, making sure the steaming valve is closed. Set to 5 minutes (this will take about 8 minutes to come up to pressure).

Step 2

Carefully open the steaming valve, and allow steam to fully escape, about 2 minutes. Turn off Instant Pot. Transfer squash to a serving dish. Sprinkle with salt, pepper, and thyme. Serve immediately.