Squash

This is for Butternut Squash but it pro'ly could be for any squash

This was Marilyn's FIRST foray into the Instant Pot world, and it worked great.

Cut into halves and cleaned out – This option is the quickest and easiest. About 25 minutes in the Instant Pot total [10 minutes to warm up to pressure, 12 minute cooking window, and a few minutes before quick releasing.] The skin still takes some effort to remove, again making the time spent removing the skin comparable to the time it would take to peel the squash in the first place. This recipe is for about 2 pounds of squash. If any section of your squash is more than a few inches thick, it is going to require a few extra cooking minutes. If you decided to take the time to peel your halves, you can drop a couple minutes off of the cooking time.

1. Place your trivet or steamer basket into your Instant Pot. Add water and squash. Close lid and set valve to sealing.

2. To cook butternut squash  halves, set your Instant Pot to manual mode, high pressure for 12 minutes.

3. Once the manual cooking program finishes, wait 5 minutes before you perform a quick release of the pressure. This adds up to about 25 minutes time spent in the Instant Pot as it can take up to 10 minutes for the pot to reach pressure.

4. Carefully remove your squash halves to a large mixing bowl, and remove the shell pieces carefully with either a spoon, paring knife, or by hand.