Instant Pot Whole Butternut Squash No Chop

• Whole Butternut Squash: The star of our recipe! It’s crucial that your squash is no longer than approximately 8 inches for this method. If you’re using a common 6-quart Instant Pot (which is the most popular size), this length limitation is important to ensure it fits comfortably inside the inner pot. The beauty of this recipe is cooking the butternut squash whole without any pre-cutting, so double-check its dimensions before you begin.
• Water: You’ll need a specific amount of water for this recipe to create the necessary steam and pressure within the Instant Pot. This liquid is essential for properly cooking the squash to a tender, scoopable consistency.

For precise measurements and detailed instructions, be sure to refer to the comprehensive recipe card conveniently located at the end of this post. It contains all the exact quantities you’ll need for perfect results every time.

Recipe Highlights & Benefits

• Incredible Versatility: Cooked butternut squash is exceptionally versatile. It can be enjoyed simply seasoned with salt and pepper, enhanced with a touch of coconut butter or ghee for a richer flavor, or blended seamlessly with other vegetables and broth into a delicious, warming Butternut Squash Soup.
• Nutrient-Dense Goodness: Butternut squash is incredibly high in Vitamin A, particularly beta-carotene, which gives it its beautiful orange hue and offers significant health benefits. It’s also naturally sweet, making it a fantastic addition to my list of favorite sugar-free foods.
• Effortless & Safe Preparation: The primary advantage of cooking the squash whole in the pressure cooker is eliminating the frustrating and potentially dangerous task of peeling and chopping a raw, hard squash. This method makes healthy cooking accessible and stress-free.

• 1 cup water
• 1 whole butternut squash (less than 8 inches in length)

Instructions

1. Place the trivet or steamer basket inside the base of a 6-quart or 8-quart pressure cooker. Pour in the specified amount of water (1 cup) and then carefully place the whole butternut squash on top of the trivet, ensuring it sits above the water.
2. Securely lock the lid onto your Instant Pot, making sure the steam release valve is set to the “sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 25 minutes on high pressure.
3. Once the cooking time is complete and the Instant Pot beeps, allow the pressure to come down naturally for approximately 5-10 minutes. This ensures the squash continues to tenderize. After this period, carefully perform a quick release of any remaining pressure by turning the valve to “venting.”
4. When all the pressure has been released and the float valve has dropped, open the lid. Use sturdy tongs to carefully remove the hot squash from the pot and transfer it to a cutting board. Allow it to cool for a few minutes until it is safe to handle.
5. Once cooled sufficiently, use a sharp knife to carefully cut off the top and end of the squash. Then, slice the squash in half lengthwise, from the stem end down to the base. Open the squash halves and use a spoon to easily scoop out and discard the seeds and fibrous strands from the center. Finally, scoop the tender, cooked butternut squash flesh into a serving bowl.
6. Serve your freshly cooked butternut squash immediately while warm, seasoned as desired. If you have leftovers, store the cooked squash puree in an airtight container in the refrigerator for up to 4 days for continued enjoyment throughout the week.

1. Squash Selection is Key: To ensure your butternut squash fits perfectly inside your pressure cooker, pick a small to medium-sized variety. Ideally, your squash should be less than 8-inches in length to fit comfortably inside a standard 6-quart Instant Pot. Larger squashes might require a larger Instant Pot or might need to be cut, defeating the “whole” purpose.
2. Storage and Freezing: Enjoy your delicious cooked butternut squash immediately, or store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer preservation, cooked butternut squash freezes beautifully. You can freeze any leftover puree using the techniques outlined in my detailed post on how to freeze sweet potatoes, which applies well to squash.
3. Customizing Your Side Dish: For a quick and healthy side, mash in a few tablespoons of your favorite fat, such as butter, nutrient-rich ghee, or creamy coconut butter, along with some salt and pepper. This simple addition elevates the flavor and texture significantly.
4. Versatile Puree Uses: Don’t limit yourself to just a side dish! Your butternut squash puree can be easily blended with vegetable or chicken broth to create a smooth, velvety soup. For a healthy boost, freeze it into convenient cubes and add them to your morning smoothies for extra nutrients and natural sweetness.
5. Adjusting Cook Times: While 25 minutes is ideal for a medium squash, remember that cooking times can vary based on size. For smaller squashes, reduce the cook time to just 15-20 minutes. For instance, a medium whole spaghetti squash weighing around two pounds typically requires about 15 minutes of high-pressure cooking. Always ensure the squash is fork-tender before serving.