Instant Pot Mashed Butternut Squash

Mashed butternut squash in a bowl with herbs and butter.

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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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

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