How to Cook Whole Butternut Squash in the Instant Pot

5 from 2 votes

How to cook Instant Pot Whole Butternut Squash without cutting through the hard outer skin! The easiest and safest way to achieve tender squash.

Cook Time25

Pressure Up & Down Time15

Total Time40

Course: Side Dish

Cuisine: North American

Diet: Low Calorie

Servings: servings

Calories: 153kcal

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. Squash will be hot, so remove by holding onto a trivet handles or with oven mitts, and let cool until safe to handle.
Cut squash crosswise and using a tablespoon, scoop out and discard the seeds.
Scoop out the flesh with a tablespoon into the bowl and use in favorite recipes.

Store: Refrigerate in a bowl covered with plastic or in an airtight container up to 1 week.
Freeze: Freeze in an airtight container for up to 3 months. Thaw on the counter for a few hours or in the fridge overnight.
Size of squash: Up to 8 inches will fit into 6 quart Instant Pot, and 10 inches - in 8 quart. I used 3 lbs squash and it fit tightly in my 6 quart Instant Pot.
Serving: Mash squash with a bit of butter, salt and pepper and serve as a side dish. Or use to make a soup.
Smaller squash: For 2 lbs squash cut cook time to 20 minutes.