How to cook Butternut Squash in the Instant Potit's so much easier
Pressure Cook Butternut Squash. Pour 1 cup (250ml) cold water, then place steamer rack in Instant Pot Pressure Cooker. Layer the cut butternut squash on top of the Instant Pot Trivet (as shown in photo below). Lock the lid, then turn Venting Knob to the Sealing Position. Pressure Cooking Method: Pressure Cook at High Pressure for 8 - 11.
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At the end of cooking, move the pressure release valve to its venting position. When the pressure has fully released, open the pot. If, after 7 minutes, the squash is not as tender as you'd like, add another 1/2 cup of water to the Instant Pot, lock on the lid, and set the pressure cooking time for another 2 minutes.
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Halved Squash. Place the Instant Pot trivet inside the bowl of your Instant Pot. Add 1 cup of water to the bottom of your Instant Pot. Wash the outside of your squash and dry thoroughly. Use a large, sturdy knife, to cut your butternut squash in half lengthwise. Scoop out the seeds using a metal spoon.
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Cut the squash into 1- to 2-inch cubes. The Spruce Eats / Diana Rattray. Add 1 cup of water and half of the salt to the inner pot of the Instant Pot and add a steaming basket. Put the cubed squash in the basket and sprinkle with the remaining salt. Secure the lid and make sure the pressure release vent is in the sealing position.
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Prick the outside 4-5 times with the tip of a knife or the tines of a fork. Place a steamer basket or trivet inside your Instant Pot and set the squash in or on the basket/trivet. Add one cup of water to your Instant Pot. Close your lid, set the valve to sealing, press manual (high pressure), and set your time for 25 minutes.
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Scoop out the seeds and cut into 1 inch cubes. Place the cubes into the insert of a 6-quart Instant Pot with 1 cup of water. Set the Instant Pot pressure to HIGH and set time for 3 minutes if you want your squash to hold it's shape, or 4 minutes to make it even softer easier to mash. When time is up, quick release and carefully remove the lid.
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Wash and pat dry the spaghetti squash. In a circle around the waist of the squash, use a paring knife to make 1/4-1/2 inch cuts every few inches. Place the squash in the Instant Pot on top of the trivet. Pour a cup of water into the Instant Pot. Secure the lid and set to HIGH pressure for 15 minutes.
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Place a whole, uncut acorn squash into the steamer basket of the Instant Pot with one cup of water. Lock on the lid and set the time to 10 minutes at high pressure. When the cooking time is up, carefully quick release the pressure. Remove the lid and use tongs to remove the squash to a bowl or cutting board.
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Add 1 cup of water to the Instant Pot, then add delicata squash halves (cut side up). Close the Instant Pot lid and set the valve to a Sealing position. Press the "Pressure Cook" or "Manual" button and set the time to 8 minutes on High pressure. When it's done cooking, quick release (QR) the steam.
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Place the two halves in your steamer basket or trivet and pour 1 cup of water into the bottom of the Instant Pot. Manually cook for 7 minutes on high pressure, use a quick release, and let the squash cool for about 10 minutes. Drain any excess water off the squash and then you're ready to shred the squash and eat!
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Trivet and Water: Place a wire metal trivet or steamer basket in the instant pot. Add 1 cup of water to the pot. The water will create steam to pressure cook the squash. Add the Squash: Place the whole butternut squash on the trivet or rack in a single layer. It should sit comfortably without touching the water.
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Instructions. Into the Instant Pot, add water, place trivet and whole spaghetti squash on top. Close the lid, set valve to Sealing and press Pressure Cook on High or Manual for 25 minutes. After, wait 10 minutes and then release remaining pressure.
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Butternut squash - When picking one out go for a squash with a solid beige color without cuts or bruises. Avoid brown patches or punctures. Water - You need water in the Instant Pot to help the pot come up to pressure. Use 1 cup in the 6-quart pot and 1 1/2 cups in the 8-quart pot. Optional - Salt, pepper, butter, seasonings.
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Pressure Cook Acorn Squash. First, add 1 cup (250 ml) of cold water and a trivet in Instant Pot Pressure Cooker. Then, place the halved & seeded acorn squash in Instant Pot on the trivet. Lightly season acorn squash with a bit of coarse salt. Close the Instant Pot lid, then turn Venting Knob to Sealing position.
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The best squashes to cook in an Instant pot are kabocha, red kuri, tetsu, turban, and hubbard. These squashes have a dryer, dense flesh. Their flavor and texture will hold up, or be enhanced, by this high pressure steam treatment. Squashes like butternut, acorn, delicata, and any summer squash will become diluted and mushy in an instant pot.
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Add the diced onion to the Instant Pot and sauté for 2-3 minutes, or until it begins to soften. Add the minced garlic and continue to sauté for another 30 seconds, or until fragrant. Press the "Cancel" button to turn off the "Sauté" mode. Add the sliced yellow squash to the Instant Pot, followed by the cherry tomatoes.
