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.