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5 from 10 votes

Instant Pot Butternut Squash

Learn how to cook Creamy Rich Instant Pot Butternut Squash (Pressure Cooker Butternut Squash)! Super easy way to cooking whole butternut squash. Sweet-savory satisfying taste of autumn. Makes a deliciously simple & healthy appetizer or side dish.
Servings 6
Total Time 20 mins


  • 1 (1916g or ~4lbs) butternut squash , rinsed
  • 1 cup (250ml) cold water

Optional Toppings & Garnishes

  • Brown sugar
  • Kosher salt
  • Fresh herbs (rosemary, thyme, or sage)
  • Olive oil or melted butter


  • Cut Butternut Squash: Based on our experiments, whole butternut squash cooks most evenly in Instant Pot when cut this way (as shown in photo).
  • Pressure Cook Butternut Squash: Pour 1 cup (250ml) cold water, then place trivet in Instant Pot. Layer the cut butternut squash on top of trivet (as shown in photos).
    Lock the lid, then turn Venting Knob to the Sealing Position. Pressure Cook at High Pressure for 8 - 11 minutes, then Quick Release. Open the lid carefully.
    *Pro Tip: The best cooking time depends on the size of your butternut squash and how tender you like your butternut squash (firm vs. very soft). For reference, a 4lb (1916g) butternut squash with a circumference of 19" will take 9 - 10 minutes (under pressure time) to fully cook in the Instant Pot.
  • Garnish and Serve Butternut Squash: For an easy side dish, sprinkle brown sugar and kosher salt over your creamy rich butternut squash. Drizzle with olive oil or melted butter, then serve immediately. Enjoy~
    *Pro Tip: If you want to garnish with some fresh herbs, butternut squash pairs well with rosemary, thyme, or sage.


*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 136kcal


Calories: 136kcal | Carbohydrates: 35g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 1064mg | Fiber: 6g | Sugar: 7g | Vitamin A: 32145IU | Vitamin C: 64mg | Calcium: 145mg | Iron: 2mg