Instant Pot Acorn Squash

Learn how to make perfectly tender acorn squash in an Instant Pot or pressure cooker.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 7

Natural Pressure Release 10

Total Time 27

Servings

Calories 172kcal

Wash the acorn squash and pat dry. Slice the acorn squash in half from stem to bottom. Remove the seeds with a spoon and discard (or save for roasting). There is no need to remove the stem.
Pour a cup of water in the bottom of the Instant Pot. Place the trivet in the pot and put the acorn squash halves on the trivet. Seal the lid.
Make sure the vent knob is turned to "sealing." Push the pressure cook button and set the timer for 7 minutes. The Instant Pot will now come to pressure, but it will take a few minutes to do so before the cooking timer starts.
Once the timer beeps, let the pressure release naturally for 10 minutes. Then, turn the vent knob to "venting" and release any remaining pressure.
Remove the lid and take the squash out of the Instant Pot using tongs.
Serve the squash as you wish. See the body of the post and the notes section for ideas. Enjoy!
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In order to make sure the squash will fit, use a 6-quart Instant Pot or larger.
If you have a large squash (over 3 pounds), increase the cooking time to 9 or 10 minutes.
To cook a whole acorn squash, increase the cooking time to 12 minutes. You can slice it and remove the seeds after cooking, but make sure it's cool enough to handle!
Serve the acorn squash brushed with your favorite sauce and seasonings or stuffed. You can also mash or puree it to use as baby food or in baked goods.