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How To Cook Butternut Squash in the Pressure Cooker
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Effortlessly cook butternut squash in a pressure cooker for smooth, mashed texture in recipes.
Ingredients:
  • 1 medium (2 1/2 to 3 pound) butternut squash
Instructions:
  • Prepare the squash for steaming: Secure the squash on a cutting board and remove the stem. Cut the squash in half lengthwise and then scoop out the seeds.
  • Steam the squash in your electric pressure cooker by placing a wire metal trivet and 1 1/2 cups of water in the pot. Arrange the squash pieces on top of the trivet, allowing them to overlap slightly. Secure the lid, set the pressure release valve to sealing, and choose the "Steam" or "Manual" setting for 7 minutes at high pressure. For stovetop pressure cookers, steam for 6 minutes at high pressure. It will take about 10 minutes for the pot to come up to pressure before the cooking begins.
  • Once cooking is complete, release pressure and open the pot. If the squash isn't tender enough after 7 minutes, add 1/2 cup water, lock the lid, and cook for 2 more minutes. Repeat in 2-minute intervals until desired tenderness, up to 12 minutes total. Use tongs to transfer squash to a cutting board to cool.
  • Scoop out the squash flesh: Once it has cooled down, use a large spoon to scoop out the soft flesh from the skin. Now it's ready to enhance any dish that includes cooked squash. If you enjoyed the recipe, please consider leaving us a rating and comment!

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