Instant Pot Butternut Squash
Another method for cooking butternut squash in the Instant Pot is to halve an unpeeled squash lengthwise an and scoop out the seeds; place over the steaming insert in the Instant Pot and add ⅓ cup water. Set the Instant Pot to manual with high pressure for 12 minutes. Release the steaming valve and remove squash from Instant Pot when steam has fully released. Remove and scoop out the meat of the squash from the skin. Discard skin and use butternut flesh as a “mash” in any application. Stir into a risotto, make a quick bread, or use for a hearty fall soup.