After steaming, it’s really easy to scoop the squash from the tough outer skin. This method is perfect for any recipe that calls for puréed or mashed squash. Think pasta sauces or fillings for lasagna, soups, a simple mash with butter and maple syrup, or even baby food. New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide. Secure the lid on your pressure cooker, and make sure the pressure release valve is set to its sealing position. Select the “Steam” or “Manual” setting, and set the cooking time to 7 minutes at high pressure. (If you’re using a stovetop pressure cooker, steam the squash at high pressure for 6 minutes.) The pot will take about 10 minutes to come up to pressure, and then the cooking program will begin. If, after 7 minutes, the squash is not as tender as you’d like, add another 1/2 cup of water to the Instant Pot, lock on the lid, and set the pressure cooking time for another 2 minutes. If necessary, keep cooking under pressure in increments of 2 minutes until tender. You may need up to 12 minutes total pressure cooking time. Some butternut squash cook faster than others. Use a pair of tongs to transfer the squash to a cutting board to cool.
