Name: Instant Pot Mashed Butternut Squash
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 large butternut squash; 2 cups water; 5 Tablespoons butter; Salt (to taste); Pepper (to taste); 1/2 cup sour cream; Fresh herbs (if desired (Rosemary, chives, basil or thyme))

Instant Pot mashed butternut squash is the perfect easy side dish for Thanksgiving or any other fall feast. This creamy, delicious squash can be whipped up in minutes with your Instant Pot, and it's a real crowd-pleaser. So if you're looking for an easy way to add some extra flavor to your table this season, check out this simple pressure cooker recipe!

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Mashed butternut squash in a bowl with herbs and butter.

Table of Contents

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What Ingredients do I need to make Instant Pot Butternut Squash?

This Instant Pot mashed butternut squash is an easy, healthy side dish. It's simple to make and tastes delicious. Plus, it's a great way to get some extra vegetables into your diet. Here is what you will need to make it:

Butternut Squash
Water
Butter
Salt
Pepper
Sour cream
Fresh Herbs: Rosemary, Chives or Basil

How do I make Mashed Butternut Squash in the Instant Pot?

The instant pot has quickly become a popular cooking device, and for good reason. It can do the work of a slow cooker, pressure cooker, and rice cooker all in one. I love preparing this butternut squash recipe in it! Here is what you will need to do to make it.

Step 1: Prepare the squash

Slice the ends off of the squash. Then cut the squash in half lengthwise and cut each of those pieces in half widthwise. Then, cut those pieces in half, so that you have a total of 8 pieces. Scoop out the seeds in the center cavity of the squash.

Note: You do not need to peel the butternut squash before cooking it. The peel can easily be removed after it is cooked by using fingers to peel it off or scooping squash off of the skin.

Step 2: Cook the Butternut Squash in the Instant Pot

Place the trivet inside your Instant Pot and add 2 cups of water.Add in the butternut squash on the trivet and close the lid.
Set the cook time for 15 minutes on high pressure. Once cook time has elapsed, hit cancel and allow pressure to release naturally. When valve falls down and steam is gone, open the lid.

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Step 3: Mash the Butternut Squash

Remove the squash from the Instant Pot and gently remove the skin. The skin should peel off easily, or you can scoop squash off of the skin. Next, mash the squash with a potato masher or fork until the lumps are gone and texture smooths out. If you want it smoother you can also use an electric mixer, but I suggest leaving a bit of texture into your mashed butternut squash.

Step 4: Add in remaining ingredients, serve & enjoy!

Next, place the squash in a large bowl, add in butter and stir until it melts. Then, add in sour cream and stir until well-combined. Season with salt and pepper to taste. Serve warm with fresh herbs sprinkled on top if desired.

How do I store Mashed Butternut Squash?

Now that you know how to make Instant Pot mashed butternut squash, let's talk about how to store it. The best way to store mashed butternut squash is in an airtight container in the fridge. It will last for three or four days in the fridge. You can also freeze it for up to two months. Simply place the mash into a freezer-safe bag or container and label it with the date. When you're ready to eat it, just thaw it out and reheat in the microwave or on the stovetop.

If you're looking for a delicious, healthy side dish to serve at your next meal, look no further than Instant Pot mashed butternut squash. This easy-to-make recipe is perfect for winter months when butternut squash is in season, and it's sure to please even the pickiest of eaters. So what are you waiting for? Give this tasty dish a try today!

Instant Pot Mashed Butternut Squash

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Course: Side Dish

Cuisine: American, Instant Pot

Keyword: Instant Pot Mashed Butternut Squash

Prep Time: 10

Cook Time: 15

Servings:

Calories: 148kcal

Equipment

Instant Pot

Ingredients

1 large butternut squash
2 cups water
5 Tablespoons butter
Salt to taste
Pepper to taste
½ cup sour cream
Fresh herbs if desired (Rosemary, chives, basil or thyme)

Instructions

Slice the ends off of the squash. Then cut the squash in half lengthwise and cut each of those in half widthwise, then cut those in 2, until you have a total of 8 pieces.
Scoop out the seeds in the center cavity of the squash.
Place the trivet inside your Instant Pot and add 2 cups of water.
Add in the butternut squash on the trivet and close the lid.
Set the cook time for 15 minutes on high pressure.
Once cook time has elapsed, hit cancel and allow pressure to release naturally. When valve falls down and steam is gone, open the lid.
Remove the squash from the IP and gently remove the skin from the squash.
With a fork or a potato masher, mash the squash until the lumps are gone and texture smooths out. If you want it smoother you can also use an electric mixer, but I suggest leaving a bit of texture into your mashed butternut squash.
Continue by placing the squash into a large bowl. Add in the butter and stir until it is melted.
Add in the salt, pepper and sour cream, mix until combined and serve.
Optional: garnish with fresh rosemary, chives, thyme or basil