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closeup of cooked butternut squash cut into cubes

Instant Pot Butternut Squash

Instant Pot Butternut Squash is an easy, healthy side dish to add to your week. Cook the whole thing without having to peel and dice it.
Course Side Dish
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Natural Release 10 minutes
Total Time 17 minutes
Servings 4
Calories 102kcal


  • 2 pound butternut squash
  • 1 cup water


  • Wash the squash on the outside well.
  • Place the squash on the counter or a cutting board and slice across the middle. (not lengthwise)
  • Place the medal rack (that comes with the Instant Pot) into the bottom of the pot. (for cubes, place a stainless steel steamer basketinside instead.
  • Pour 1 cup of water into the bottom.
  • Place the butternut squash halves into pot.
  • Secure the lid and turn pressure valve to seal.
  • Set the timer using the manual mode of the Instant Pot and use the + or – sign to set to cook on high pressure for 15 minutes. (if you have cubed the squash, set the timer for just 3 minutes)
  • Allow pressure to “release naturally†for 10 minutes. (for cubes, quick release all the pressure immediately.)
  • Carefully release any remaining pressure with a towel over top and remove lid.
  • Place cooked squash on a cutting board and let cool for a few minutes.
  • Slice each half down the middle and scoop out the seeds.
  • Gently pull the skin off each piece by scraping with the blade of a knife.
  • Dice into pieces or mash with a fork.
  • ENJOY!!


Calories: 102kcal | Carbohydrates: 26g | Protein: 2g | Sodium: 12mg | Potassium: 798mg | Fiber: 4g | Sugar: 4g | Vitamin A: 24110IU | Vitamin C: 47.6mg | Calcium: 109mg | Iron: 1.6mg