![]() The natural release method allows the Instant Pot to depressurize on its own, while the quick release method lets out the steam manually. Natural or Quick release: Once the cooking time is up, you have two options for releasing the pressure.For butternut squash, 10 minutes should suffice for other varieties, 5-7 minutes is usually enough. Cooking time: Set the Instant Pot to Manual or Pressure Cook mode and adjust the timer according to the type of squash you’re cooking.The liquid will help create steam and prevent the squash from sticking to the pot. Adding liquid: Place a cup of water or broth in the Instant Pot.Don’t forget to save the seeds for roasting later! Cutting and seeding: Cut the squash lengthwise and scoop out the seeds and fibrous strands using a spoon or an ice cream scoop.For butternut squash, peel the skin for other varieties, leave the skin intact. Prepping the squash: Wash the squash thoroughly and trim off any stems or blemishes.Whether it’s butternut, acorn, or spaghetti squash, make sure it’s fresh and ripe. Selecting your squash: Start by choosing the right type of squash for your recipe.Now that we’ve covered the perks, let’s get down to business and learn how to cook squash in an Instant Pot. Step-by-Step Guide to Cooking Squash in an Instant Pot It’s a hassle-free cooking experience that won’t leave you with a pile of dirty dishes. Hassle-free: Cooking squash in an Instant Pot requires minimal prep work and cleanup.Retains nutrients: By cooking squash in an Instant Pot, you’ll be able to retain more of its vitamins and minerals compared to other cooking methods.Say goodbye to overcooked or undercooked squash! Consistency: The Instant Pot provides even heat distribution, resulting in perfectly cooked squash every time.With an Instant Pot, you can cook squash in a fraction of the time, compared to traditional stovetop or oven methods. Time-saving: Forget about long hours spent in the kitchen.Here are a few reasons why you’ll love this method: So, grab your Instant Pot, put on your chef’s hat, and let’s dive into the world of cooking squash! Why Cook Squash in an Instant Pot?īefore we dive into the process, let’s talk about why cooking squash in an Instant Pot is the way to go. Whether you’re a busy parent, a working professional, or just someone who loves a good, home-cooked meal, this method will revolutionize the way you cook squash. If you’re a fan of delicious and nutritious squash, then you’re in for a treat! Cooking squash in an Instant Pot is a game-changer that will save you time and effort. Unlock and remove the lid.Ĭarefully transfer squash halves to a serving plate and top with remaining marinara sauce and mozzarella cheese.Cooking Squash in an Instant Pot: A Quick and Easy Guide Release remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Release pressure using the natural-release method for 7 minutes. Allow 10 to 15 minutes for pressure to build. Select high pressure according to manufacturer’s instructions set timer for 4 minutes. Close and lock the lid be sure vent is sealed. Place stuffed squash halves on the trivet. Place trivet inside the pressure cooker pot and add water. Stuff each squash half with sausage mixture. Transfer mixture to a bowl drain and discard any excess grease. Add ¼ cup marinara sauce, ¼ cup mozzarella cheese, bread crumbs, garlic, oregano, and black pepper. Cook until sausage is browned and crumbly, 5 to 7 minutes. Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Sauté function. ½ cup shredded mozzarella cheese, divided Instant Pot® Acorn Squash Stuffed with Italian Sausage Next time we plan to cook the squash under pressure for 2-3 more minutes. We shaved one side of each of the squash halves with good results. We recommend checking to be certain the halves will fit in your Instant Pot® or similar device. The one limiting factor is the size of the squash halves. ![]() In addition, the stuffing itself is worthy of consideration in other recipes as well. Who knew? As fall vegetables are in abundance, we plan to make several variations on this recipe. Here’s another counterintuitive cooking method-stuffed squash in a pressure cooker.
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