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Whole Butternut Squash seen from above inside the Instant Pot stainless steel inner pot

Instant Pot Whole Butternut Squash

Maria Bravo
Peel the squash, not your knuckles!! Easy-to-peel, fuss free BNS
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine British
Calories 338 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 1 butternut squash whole
  • 250 ml water from the cold tap

Instructions
 

  • Pour the 250 ml water into the inner pot.
    250 ml water
  • Put the trivet in place.
  • Place the whole butternut squash on the trivet.
    1 butternut squash

2 OPTIONS

    Option 1: Par-cooking to then keep cooking in a different dish

    • Pressure cook on high pressure for 8 minutes with a quick pressure release (QPR), that way it’s super easy to peel and slice but still needs extra cooking so, once diced or sliced, it can be cooked further with other ingredients to make delicious dishes
    • Let it cool down so that you don't burn your fingertips and peel lengthways, enjoy how easy it is to peel, do a happy dance that you don't need stitches after accidentally peeling your knuckles. Use as you wish.

    Option 2: If you want it more cooked

    • Pressure cook on high pressure for 10 minutes (or longer if it's a big squash) if you want it more cooked, QPR too. If your BNS is huge, add time of course.
    • Let it cool down so that you don't burn your fingertips and peel lengthways, enjoy how easy it is to peel, do a happy dance that you don't need stitches after accidentally peeling your knuckles. Use as you wish.

    Video

    Notes

    Enjoy how easy it is to peel, do a happy dance that you don't need stitches after accidentally peeling your knuckles. Use as you wish, in my Butternut Squash Soup, for example.
    Want to use this method with a Pumpkin? You can, let me tell you how in this dedicated post.
    Tip: this video shows you how to do a Quick Pressure Release (QPR).
    Another tip: Make sure you download the Instant Pot UK's Beginners' Guide here.
    Idea: How about slicing it in half lengthways, stuffing it and finishing it off in the oven. It’ll be so easy. Pressure cook first for 10 minutes if you’re going to stuff it.
     
    Ready to try it? Go, go, go… and don’t forget I love seeing photos and videos, my Pressure Cooking UK with Feisty Tapas Facebook group is great to share what you’ve been pressure cooking and find other pressure cooker users.

    Nutrition

    Calories: 338kcalCarbohydrates: 88gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 43mgPotassium: 2640mgFiber: 15gSugar: 17gVitamin A: 79725IUVitamin C: 158mgCalcium: 368mgIron: 5mg
    Keyword butternut squash, Instant Pot
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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