Step 1

Place the Instant Pot trivet inside the bowl of your Instant Pot. Add 1 cup of water to the bottom of your Instant Pot.

Step 2

Wash the outside of your squash and dry thoroughly. Use a large, sturdy knife, to cut your butternut squash in half lengthwise. Scoop out the seeds using a metal spoon.

Step 3

Arrange the butternut squash halves inside the trivet (I managed to fit two whole butternut squash, 4 halves, in my 8-quart Instant Pot).

Step 4

Place the cover on your Instant Pot and switch the pressure valve to the sealing position.

Step 5

Set your Instant Pot to manual HIGH pressure and cook for 8 minutes. After the cooking time is finished, switch the pressure valve to the venting position and quick release the pressure. Carefully remove the lid. Transfer to a bowl and season as desired.

Step 6

Place the Instant Pot trivet or silicone basket inside the bowl of your Instant Pot. Add 1 cup of water to the bottom of your Instant Pot.

Step 7

Wash the outside of your squash and dry thoroughly. Use a large, sturdy knife to cut the ends from the butternut squash. Use a vegetable peeler or paring knife to slice the skin from the butternut squash by holding one end of the squash with one hand and slicing with the vegetable peeler or paring knife in the other. Scoop out the seeds and chop into small cubes.

Step 8

If you are using the wire trivet that came with the Instant Pot, place an oven and microwave safe glass bowl directly on top of the trivet. Add the cubed butternut squash to the bowl. If you are using a silicone basket, add the squash cubes directly to the inside of the basket.

Step 9

Place the cover on your Instant Pot and switch the pressure valve to the sealing position.

Step 10

Set your Instant Pot to manual HIGH pressure and cook for 3 minutes. After the cooking time is finished, switch the pressure valve to the venting position and do a quick pressure release. Carefully remove the lid. Transfer to a bowl and season as desired.