Instant Pot Butternut Squash

Your guide for how to cook Instant Pot Butternut Squash Whole! After cut cooked squash easily, scoop out the flesh and use in your favorite recipes. Plus it’s ready in 25 minutes!


Into the inner pot of the Instant Pot, pour cold water, place trivet and whole butternut squash on top. Close the lid, set pressure valve to Sealing position and press Pressure Cook button on High or Manual button for 25 minutes.


Let pressure come down naturally for 10 minutes and then quick release remaining pressure by turning valve to Venting position. The squash will be hot, so remove by holding onto the trivet handles or use oven mitts, and let cool on cutting board until safe to handle.


Cut your squash crosswise and using a large spoon, scoop out and discard the squash seeds. Or use my air fryer pumpkin seeds recipe to roast them!


Scoop out the flesh with a tablespoon into the bowl and use in favorite recipes such as Instant Pot butternut squash soup.



Refrigerate in a bowl covered with plastic or in an airtight container up to 1 week.

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