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 theÂ Instant Pot) into the bottom of the pot. (for cubes, place aÂ 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 â€“ 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 â€œrelease naturallyâ€ 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.