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Instant Pot Acorn Squash
Love the idea of adding more veggies like squash to your diet but think it’s too much work? Not when you use your Instant Pot! This Acorn Squash cooks up perfectly under pressure in only 5 minutes! Add your own favorite toppings!
Course Main Course
Cuisine American
Prep Time 5 minutes minutes
Cook Time 5 minutes minutes
Pressurize 15 minutes minutes
Total Time 25 minutes minutes
Servings 2
Calories 86 kcal
1 acorn squash 1 cup water
Cut squash in half and remove all seeds
Add water to instant Pot and add trivet
Place squash cut side up on trivet
Add lid, seal and set to high pressure for 5 minutes
Once cooking time has completed, turn valve carefully to release remaining pressure
You’ll need at least 1 cup of water for the Instant Pot to come to pressure and cook properly, approx. 10 min.
Let sit for 5 minutes, release remaining pressure
Let cool completely, store wrapped tightly in fridge up to 3 days
Cut cooked squash into cubes and freeze for 2 hours in a single layer on a baking sheet, then transfer to baggie and freezer for up to 3 months
Calories: 86 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 13 mg | Potassium: 748 mg | Fiber: 3 g | Vitamin A: 791 IU | Vitamin C: 24 mg | Calcium: 71 mg | Iron: 2 mg