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Instant Pot Butternut Squash Breakfast Bowl
Instant Pot Butternut Squash Breakfast Bowl
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Prep Time:
10 minutes
Cook Time:
16 minutes
Total Time:
31 minutes
Instant Pot butternut squash breakfast bowl with cranberry sauce, pistachios, coconut milk, and fall spices. Delicious and elegant.
Ingredients:
  • 1 orange, zested
  • 1 cup coconut milk
  • 1 medium butternut squash, peeled and cut into large chunks
  • 2 tablespoons maple syrup
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon dried rosemary
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground nutmeg
  • 1 pinch sea salt
  • 0.25 cup chopped pistachio nuts
  • 2 tablespoons cranberry sauce, or to taste
Instructions:
  • In a multi-functional pressure cooker like an Instant Pot, layer in coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt. Secure the lid, select high pressure, and set the timer for 6 minutes. Give it 10-15 minutes to build pressure.
  • 1. Carefully release pressure using the quick-release method as per manufacturer's instructions after 5 minutes. Remove the lid. Use an immersion blender or hand mixer to blend the mixture. Serve in bowls and garnish with pistachios, cranberry sauce, and orange zest.

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