Ingredients
- 1 medium butternut squash
- 1 cup water
Instructions
- Cut the butternut squash in half and scoop out the seeds.
- Place the trivet in the bottom of the Instant Pot and pour the water in. Place the squash, cut-side up into the Instant Pot. If it's too big, cut it into quarters.
- Close the lid of the pot, make sure it's set to 'Sealing', and cook on manual high pressure for 12 to 15 minutes. Then do an instant release and check to see if it's tender. If not, you can cook it for a few more minutes.
- Scoop the flesh out of the skin and serve.
