25 Delicious Butternut Squash Instant Pot Recipes Amazing

Savory, sweet, and utterly versatile, butternut squash is the star of the season, and we’ve gathered 25 Instant Pot recipes that showcase its delicious potential. Whether you’re craving a cozy soup, a hearty main, or a sweet treat, these quick and easy dishes promise to delight your taste buds and simplify your meal prep. Dive in to discover your next favorite weeknight dinner or seasonal comfort food!

Instant Pot Butternut Squash Soup

This Instant Pot Butternut Squash Soup is my go-to comfort food when the weather starts to turn. There’s something about the creamy texture and sweet, nutty flavor that just feels like a hug in a bowl. Plus, it’s a breeze to make, especially with the Instant Pot doing most of the work.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 1 onion, chopped
• 2 cloves of garlic, minced
• A splash of olive oil
• 4 cups of vegetable broth
• A pinch of salt and pepper
• A couple of dashes of cinnamon
• A dollop of heavy cream (optional, for serving)

Instructions

1. Set your Instant Pot to ‘Saute’ and heat up a splash of olive oil.
2. Add the chopped onion and minced garlic, sauteing until they’re soft and fragrant, about 3 minutes.
3. Toss in the cubed butternut squash, stirring it around to get a little color, about 2 minutes.
4. Pour in the vegetable broth, making sure all the squash is submerged.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes.
6. Once done, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Carefully open the lid and blend the soup until smooth using an immersion blender.
8. Season with a pinch of salt, pepper, and a couple of dashes of cinnamon, stirring well to combine.
9. For an extra creamy texture, stir in a dollop of heavy cream before serving.

Delightfully smooth and rich, this soup pairs wonderfully with a crusty piece of bread or a sprinkle of roasted pumpkin seeds on top for a bit of crunch. It’s the perfect balance of sweet and savory, making it a hit with both kids and adults alike.

Butternut Squash Instant Pot Risotto

How many times have I stood in my kitchen, staring at a butternut squash, wondering how to turn it into something creamy and comforting without spending hours stirring? That’s how this Butternut Squash Instant Pot Risotto came to be—a weeknight lifesaver that doesn’t skimp on flavor.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes (about 2 cups)
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• A splash of white wine (optional, but oh so good)
• A couple of tablespoons of olive oil
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• A pinch of nutmeg for that warm, cozy flavor

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
2. Toss in the butternut squash cubes and Arborio rice, stirring to coat everything in that lovely oil. This toasts the rice a bit, adding depth to the flavor.
3. Pour in the white wine if using, and let it simmer until mostly evaporated, about 1 minute. It’s a quick step but adds a nice acidity.
4. Add the broth, salt, pepper, and nutmeg. Give it a good stir to combine.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ high pressure for 6 minutes. The Instant Pot will take about 10 minutes to come to pressure—perfect time to set the table.
6. Once done, do a quick release by turning the valve to ‘Venting.’ Be careful of the steam!
7. Stir in the Parmesan cheese until the risotto is creamy and the cheese is fully melted. Taste and adjust seasoning if needed.

The risotto is luxuriously creamy with little bites of sweet butternut squash. Serve it with extra Parmesan on top and a side of crispy sage leaves for a restaurant-worthy dish at home.

Instant Pot Butternut Squash Curry

Yesterday, I was craving something warm, comforting, and packed with flavor, so I decided to whip up my favorite Instant Pot Butternut Squash Curry. It’s the perfect dish for those chilly evenings when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• A thumb-sized piece of ginger, grated
• 1 butternut squash, peeled and cubed
• A couple of carrots, sliced
• 1 can of coconut milk
• A splash of vegetable broth
• 2 tablespoons of curry powder
• A pinch of salt and pepper
• A handful of fresh cilantro, chopped

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion, garlic, and ginger, cooking until they’re soft and fragrant, about 3 minutes.
2. Toss in the butternut squash and carrots, stirring to coat them in the onion mixture. Tip: Don’t skip this step—it helps deepen the flavors.
3. Pour in the coconut milk and vegetable broth, then sprinkle in the curry powder, salt, and pepper. Give everything a good stir to combine.
4. Secure the lid on the Instant Pot and set it to ‘Manual’ for 10 minutes. Once done, let the pressure release naturally for 5 minutes before doing a quick release. Tip: Natural release helps the flavors meld together beautifully.
5. Garnish with fresh cilantro before serving. Tip: For an extra kick, add a squeeze of lime juice.

Just like that, you’ve got a creamy, dreamy curry with the perfect balance of sweetness from the squash and warmth from the curry. Serve it over a bed of fluffy rice or with some naan bread to soak up all that delicious sauce.

Butternut Squash and Chicken Instant Pot Stew

Fall is just around the corner, and nothing screams cozy like a hearty stew simmering away in the Instant Pot. I remember the first time I tried adding butternut squash to my chicken stew; it was a game-changer, adding a sweet, nutty flavor that perfectly complements the savory chicken. Now, it’s a staple in my kitchen when the leaves start to turn.

Ingredients

• 1.5 lbs of chicken thighs, cut into bite-sized pieces
• 2 cups of butternut squash, cubed (about a medium squash)
• A couple of carrots, sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• A splash of olive oil
• 4 cups of chicken broth
• 1 tsp of dried thyme
• Salt and pepper, just enough to season

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Once hot, toss in the chicken pieces to brown, about 3-4 minutes per side. Tip: Don’t overcrowd the pot; brown in batches if needed.
2. Add the diced onion and minced garlic, sautéing until fragrant, about 1 minute. This builds the flavor base.
3. Throw in the butternut squash and carrots, followed by the chicken broth and dried thyme. Give it a good stir to combine everything.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: Natural release for 5 minutes, then quick release the remaining pressure for the best texture.
5. Carefully open the lid, season with salt and pepper to your liking, and stir gently. Tip: If the stew seems too thin, let it sit on ‘Sauté’ for a few minutes to thicken.

So rich and comforting, this stew has the perfect balance of sweet and savory, with tender chicken and melt-in-your-mouth squash. Serve it with a crusty bread to soak up all the delicious broth, or over a bed of quinoa for an extra protein boost.

Instant Pot Butternut Squash Mac and Cheese

Nothing beats the comfort of a creamy, cheesy mac and cheese, especially when it’s got a sneaky serving of veggies like butternut squash. I stumbled upon this recipe one chilly evening when I was craving something indulgent yet slightly nutritious, and let me tell you, it’s been a game-changer in my kitchen ever since.

Ingredients

• 2 cups of elbow macaroni (because those little tubes hold onto the cheese like nobody’s business)
• 1 cup of butternut squash puree (homemade or store-bought, no judgment here)
• 2 cups of shredded sharp cheddar cheese (the sharper, the better for that punch of flavor)
• 1 cup of milk (whole milk makes it extra creamy, but use what you have)
• A splash of heavy cream (because why not?)
• 2 tbsp of butter (real butter, please)
• A pinch of salt and pepper (to wake up all those flavors)
• A dash of nutmeg (trust me, it’s the secret weapon)

Instructions

1. Start by adding the macaroni, butternut squash puree, milk, heavy cream, and butter into your Instant Pot. Give it a good stir to combine everything.
2. Secure the lid and set the Instant Pot to manual high pressure for 4 minutes. Yes, it’s that quick!
3. Once the cooking time is up, do a quick release to let all that steam out. Be careful, it’s hot!
4. Open the lid and immediately add the shredded cheddar cheese, salt, pepper, and that sneaky dash of nutmeg. Stir until the cheese is completely melted and everything is beautifully combined.
5. Let it sit for a couple of minutes to thicken up. This is the perfect time to resist the urge to dive in straight away.

Buttery, creamy, and with just the right amount of sweetness from the butternut squash, this mac and cheese is a hug in a bowl. Serve it with a crispy breadcrumb topping for that extra crunch, or keep it simple and let the flavors speak for themselves.

Butternut Squash Instant Pot Chili

Nothing warms up a chilly evening quite like a hearty bowl of chili, and my Butternut Squash Instant Pot Chili is a game-changer. I stumbled upon this recipe during a last-minute pantry raid, and it’s been a fall favorite ever since. The sweetness of the squash pairs perfectly with the smoky spices, creating a comforting dish that’s both nutritious and satisfying.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 pound of ground turkey
• 2 cups of butternut squash, cubed
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of diced tomatoes
• 2 cups of chicken broth
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• A pinch of salt and pepper
• A splash of lime juice for serving
• A handful of fresh cilantro, chopped

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, cooking until they’re soft and fragrant, about 3 minutes.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, roughly 5 minutes. Tip: If you’re short on time, you can use pre-cooked turkey or chicken.
3. Stir in the butternut squash, black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Give everything a good mix to combine.
4. Secure the lid on the Instant Pot and set it to ‘Manual’ high pressure for 10 minutes. Once done, let the pressure release naturally for 5 minutes, then quick release any remaining pressure. Tip: Natural release helps the flavors meld together beautifully.
5. Carefully open the lid and give the chili a stir. If it’s too thick, add a splash of broth to reach your desired consistency.
6. Serve hot with a squeeze of lime juice and a sprinkle of fresh cilantro on top. Tip: For an extra kick, add a diced jalapeño with the onions and garlic in step 1.

Kind of magical how the butternut squash melts into the chili, thickening it naturally while adding a subtle sweetness. The lime juice brightens up the rich flavors, making each spoonful irresistible. Try serving it over a bed of quinoa for an extra protein boost or with a side of cornbread to soak up every last bit.

Instant Pot Butternut Squash and Lentil Soup

Fall is just around the corner, and I can’t think of a better way to welcome the season than with a warm, comforting bowl of Instant Pot Butternut Squash and Lentil Soup. It’s one of those dishes that feels like a hug in a bowl, and the best part? It’s incredibly easy to make, especially with the help of an Instant Pot.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 cup of dried green lentils, rinsed
• 4 cups of vegetable broth
• A splash of apple cider vinegar
• A couple of sprigs of fresh thyme
• Salt and pepper, to your liking

Instructions

1. Set your Instant Pot to the ‘Sauté’ function and heat the olive oil.
2. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
3. Toss in the cubed butternut squash and rinsed lentils, giving everything a good stir to mix.
4. Pour in the vegetable broth and add a splash of apple cider vinegar for a bit of tang.
5. Throw in the thyme sprigs, then season with salt and pepper.
6. Secure the lid on the Instant Pot and set it to ‘Manual’ high pressure for 10 minutes.
7. Once the cooking time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
8. Remove the thyme sprigs and give the soup a taste, adjusting the seasoning if needed.

Velvety smooth with a hint of sweetness from the squash and earthiness from the lentils, this soup is a fall staple in my kitchen. I love serving it with a dollop of Greek yogurt and a sprinkle of smoked paprika for an extra layer of flavor.

Butternut Squash Instant Pot Quinoa

Craving something hearty yet healthy that doesn’t keep me tied to the stove all evening? That’s exactly how I stumbled upon this Butternut Squash Instant Pot Quinoa recipe. It’s become my go-to for those busy nights when I want a meal that’s both nutritious and comforting, with minimal cleanup.

Ingredients

• 1 cup of quinoa, rinsed (trust me, skipping the rinse makes it bitter)
• 2 cups of vegetable broth (or water, but broth adds so much flavor)
• 2 cups of butternut squash, cubed (about a small squash’s worth)
• A splash of olive oil (about 1 tbsp)
• A couple of garlic cloves, minced (because everything’s better with garlic)
• 1 tsp of cumin (for that warm, earthy vibe)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Hit the sauté button on your Instant Pot and add the olive oil. Once it’s shimmering, toss in the garlic and cumin, stirring for about 30 seconds until fragrant. Tip: Don’t walk away here—garlic burns in a blink!
2. Add the butternut squash cubes and give them a quick stir to coat in the garlicky oil. Sauté for another 2 minutes just to start softening them.
3. Pour in the quinoa and vegetable broth, then give everything a good stir to combine. Tip: Scrape the bottom to make sure no quinoa is stuck, preventing the dreaded burn notice.
4. Secure the lid, set the valve to sealing, and cook on high pressure for 1 minute. Yes, just 1 minute! The pressure build-up does the rest.
5. Once the timer beeps, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: This waiting period is perfect for toasting some nuts or chopping herbs for garnish.
6. Fluff the quinoa with a fork, season with salt, and serve. The quinoa should be fluffy, the squash tender but not mushy, and the flavors deeply comforting.

Unbelievably, this dish manages to be both light and satisfying, with the squash adding a subtle sweetness against the earthy quinoa. I love topping mine with a handful of toasted pecans for crunch and a drizzle of maple syrup for a touch of decadence.

Instant Pot Butternut Squash Mash

Mmm, there’s nothing like the comfort of a creamy butternut squash mash, especially when it’s made in the Instant Pot for that quick, no-fuss dinner side. I remember the first time I tried making it; my kitchen smelled like autumn, and I was hooked. Now, it’s my go-to when I need something comforting yet healthy on the table fast.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• A splash of water (about 1/4 cup)
• A couple of tablespoons of butter
• A pinch of salt
• A dash of cinnamon
• A drizzle of maple syrup (about 1 tbsp)

Instructions

1. Start by adding the cubed butternut squash and a splash of water to your Instant Pot. Tip: Cutting the squash into uniform pieces ensures even cooking.
2. Secure the lid and set the valve to ‘Sealing.’ Cook on high pressure for 7 minutes. Tip: Natural release for 5 minutes, then quick release to avoid mushiness.
3. Once the pressure is released, carefully open the lid. Drain any excess water if necessary.
4. Add the butter, salt, cinnamon, and maple syrup to the squash. Tip: The warmth of the squash will melt the butter beautifully, making it easier to mash.
5. Mash everything together until smooth or leave it slightly chunky for texture. Use a potato masher or an immersion blender for a smoother consistency.

You’ll love how this mash turns out—silky with a hint of sweetness from the maple syrup and warmth from the cinnamon. It’s perfect as is or topped with a sprinkle of toasted pecans for an extra crunch. Yum, now I’m craving it all over again!

Butternut Squash and Kale Instant Pot Pasta

Diving into the cozy vibes of fall, I found myself craving something that’s both hearty and healthy, leading me to whip up this Butternut Squash and Kale Instant Pot Pasta. It’s the kind of dish that fills your kitchen with warmth and your belly with joy, perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• A couple of handfuls of kale, stems removed and leaves chopped
• 1 cup vegetable broth
• A splash of heavy cream
• 8 oz pasta of your choice
• Salt and pepper, just enough to season
• A sprinkle of grated Parmesan for serving

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Toss in the onion and garlic, cooking until they’re just soft, about 2 minutes.
2. Add the butternut squash and kale, giving everything a good stir to mix. Tip: If you’re not a fan of kale’s bitterness, baby kale is a milder option.
3. Pour in the vegetable broth and heavy cream, then add the pasta on top. Don’t stir here to keep the pasta from sticking to the bottom.
4. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 5 minutes. Tip: Natural release for 5 minutes, then quick release the remaining pressure to avoid overcooking the pasta.
5. Carefully open the lid, give the pasta a gentle stir, and season with salt and pepper to your liking. Tip: The pasta will continue to absorb liquid, so if it seems a bit dry, a little extra broth or cream can bring it back to life.

This dish comes out with the pasta perfectly al dente, cradled in a creamy, velvety sauce with bites of sweet squash and earthy kale. Try serving it with an extra sprinkle of Parmesan and a side of crusty bread to soak up all that goodness.

Instant Pot Butternut Squash and Apple Soup

After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a warm, velvety soup to bring the evening to a gentle close. That’s why I’m sharing my go-to Instant Pot Butternut Squash and Apple Soup recipe—it’s a hug in a bowl, with a sweet and savory dance that’ll have you coming back for seconds.

Ingredients

• 1 tablespoon of olive oil (just enough to coat the bottom of your Instant Pot)
• 1 medium onion, diced (because every great soup starts here)
• 2 cloves of garlic, minced (or more if you’re feeling bold)
• 1 medium butternut squash, peeled and cubed (about 4 cups, give or take)
• 2 apples, cored and chopped (I like a mix of sweet and tart for depth)
• 4 cups of vegetable broth (homemade if you’ve got it, but no stress if not)
• A splash of apple cider vinegar (trust me, it brightens everything up)
• A pinch of salt and a couple of cracks of black pepper (season as you go, but start here)
• A dash of cinnamon (for that whisper of warmth)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Toss in the onion and garlic, stirring until they’re soft and fragrant, about 3 minutes. Tip: Don’t rush this step—those flavors are the foundation of your soup.
2. Add the butternut squash and apples to the pot, giving everything a good stir to mix. Pour in the vegetable broth and apple cider vinegar, then season with salt, pepper, and cinnamon. Tip: If you’re unsure about the cinnamon, start with a little—you can always add more later.
3. Secure the lid on your Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: Natural release helps the flavors meld together beautifully.
4. Carefully remove the lid and use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, a regular blender works too—just blend in batches and be cautious with the hot liquid.

Final thoughts: This soup is luxuriously smooth with a perfect balance of sweet and savory, thanks to the butternut squash and apples. Serve it with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds for a little crunch. Either way, it’s sure to warm you from the inside out.

Butternut Squash Instant Pot Stew with Beef

Just the other day, I was rummaging through my pantry, looking for something hearty yet easy to whip up, and that’s when I stumbled upon this gem. It’s the kind of dish that fills your home with an aroma so inviting, everyone starts hovering around the kitchen, asking, ‘Is it ready yet?’

Ingredients

• 1.5 lbs of beef chuck, cut into 1-inch cubes
• A couple of tablespoons of olive oil
• 1 large butternut squash, peeled and diced into chunks
• 2 carrots, roughly chopped
• A splash of red wine (about 1/4 cup)
• 4 cups of beef broth
• A pinch of salt and pepper
• 1 teaspoon of dried thyme
• 2 cloves of garlic, minced

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat up a couple of tablespoons of olive oil.
2. Add the beef cubes in a single layer (work in batches if needed) and brown them on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Once all the beef is browned, toss in the minced garlic and sauté for about 30 seconds until fragrant.
4. Pour in a splash of red wine to deglaze the pot, scraping up any browned bits from the bottom.
5. Add the butternut squash, carrots, beef broth, a pinch of salt and pepper, and the dried thyme. Stir everything together.
6. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 35 minutes. Tip: Natural release for 10 minutes before quick releasing any remaining pressure for the most tender beef.
7. Carefully open the lid, give the stew a good stir, and adjust the seasoning if needed. Tip: If the stew seems too thin, let it sit on ‘Sauté’ for a few minutes to thicken up.

Buttery soft butternut squash and tender beef come together in this stew that’s rich in flavor yet surprisingly light. Serve it over a bed of creamy polenta or with a slice of crusty bread to soak up every last drop.

Instant Pot Butternut Squash and Spinach Lasagna

Now, I’ve got to tell you about this Instant Pot Butternut Squash and Spinach Lasagna that’s been a game-changer in my kitchen. It’s the perfect blend of cozy and nutritious, and the best part? It comes together in a fraction of the time it takes to bake a traditional lasagna. Just last week, I whipped this up for a last-minute dinner party, and let’s just say, there were no leftovers.

Ingredients

• 1 tbsp of olive oil (just enough to coat the bottom of your Instant Pot)
• A couple of garlic cloves, minced (because garlic makes everything better)
• 2 cups of butternut squash, cubed (no need to be perfect here)
• A splash of vegetable broth (about 1/2 cup, to help with the pressure cooking)
• 1 cup of ricotta cheese (the creamy base of our lasagna)
• A handful of spinach (roughly 2 cups, but who’s counting?)
• 9 lasagna noodles (no-boil kind, because we’re all about saving time)
• 1 cup of shredded mozzarella (for that irresistible cheesy pull)
• A pinch of salt and pepper (to season as you go)

Instructions

1. Turn your Instant Pot to the sauté function and heat the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Toss in the butternut squash cubes and pour in the vegetable broth. Lock the lid in place and set to manual high pressure for 5 minutes.
3. Once done, do a quick release and carefully open the lid. Mash the squash slightly with a fork—it should be tender but still have some texture.
4. Layer the ingredients in the Instant Pot: start with a layer of noodles (break them to fit), then half the ricotta, spinach, and squash mixture. Repeat the layers, ending with noodles on top.
5. Sprinkle the shredded mozzarella over the top. Cover with the lid (no need to lock it) and set to manual high pressure for another 5 minutes.
6. After cooking, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
7. Let the lasagna sit for a few minutes before slicing—this helps it set and makes serving easier.

Layers of tender noodles, creamy ricotta, and sweet butternut squash come together in this lasagna, with the spinach adding a fresh pop of color and nutrition. Serve it with a crisp salad or some garlic bread to round out the meal. Trust me, it’s as good as it sounds.

Butternut Squash Instant Pot Coconut Curry

Warm, comforting, and packed with flavor, this Butternut Squash Instant Pot Coconut Curry is my go-to dish when I need something hearty yet healthy. It’s the perfect blend of sweet and spicy, and the best part? It comes together in no time thanks to the Instant Pot.

Ingredients

• 1 tablespoon of coconut oil
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 onion, diced
• 3 cloves of garlic, minced
• A thumb-sized piece of ginger, grated
• 2 tablespoons of red curry paste
• A can (13.5 oz) of coconut milk
• A splash of vegetable broth (about 1/2 cup)
• A couple of handfuls of spinach
• Salt, to your liking
• A squeeze of lime juice

Instructions

1. Set your Instant Pot to ‘Sauté’ and melt the coconut oil.
2. Add the diced onion, minced garlic, and grated ginger. Sauté for about 2 minutes until fragrant.
3. Stir in the red curry paste and cook for another minute to release its flavors.
4. Toss in the cubed butternut squash, stirring to coat it with the curry mixture.
5. Pour in the coconut milk and vegetable broth, giving everything a good stir.
6. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 8 minutes.
7. Once done, do a quick release and carefully open the lid.
8. Add the spinach, stirring until it wilts into the curry.
9. Season with salt and a squeeze of lime juice to brighten up the flavors.

The curry is luxuriously creamy with a hint of sweetness from the squash, balanced by the tangy lime. Serve it over a bed of fluffy jasmine rice or with some naan bread to soak up all that delicious sauce.

Instant Pot Butternut Squash and Black Bean Soup

Perfect for those chilly evenings when you’re craving something hearty yet healthy, this Instant Pot Butternut Squash and Black Bean Soup has become my go-to. It’s a breeze to make, and the combination of sweet squash and earthy beans is just unbeatable. Plus, it’s a great way to sneak in some veggies without feeling like you’re eating a salad.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) of black beans, rinsed and drained
• 4 cups of vegetable broth
• A splash of lime juice
• A couple of dashes of cumin
• Salt and pepper, to your liking
• A handful of cilantro, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Toss in the cubed butternut squash, stirring it around to get a bit of color, about 2 minutes. Tip: Don’t skip this step—it adds depth to the soup’s flavor.
3. Add the black beans, vegetable broth, lime juice, and cumin. Give everything a good stir to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 10 minutes. Tip: The Instant Pot will take about 10 minutes to come to pressure before the cooking time starts.
5. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: This helps the flavors meld together beautifully.
6. Use an immersion blender to puree the soup to your desired consistency. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro. For an extra kick, a dollop of sour cream or a sprinkle of chili flakes works wonders.

What I love most about this soup is its creamy texture without any cream, thanks to the blended butternut squash. The black beans add a nice bite, making it satisfying yet light. Try serving it with a side of crusty bread for dipping—it’s a game-changer.

Butternut Squash Instant Pot Rice Pilaf

Remember those chilly evenings when all you crave is something warm, comforting, and effortlessly delicious? That’s exactly how I felt last week, leading me to whip up this Butternut Squash Instant Pot Rice Pilaf. It’s a dish that marries the sweetness of butternut squash with the savory depth of rice pilaf, all made in a fraction of the time thanks to the Instant Pot.

Ingredients

• 1 cup of basmati rice, because its fragrance is unmatched
• 2 cups of diced butternut squash, for that sweet, nutty flavor
• A splash of olive oil, to get things sizzling
• A couple of garlic cloves, minced, because what’s a pilaf without garlic?
• 1 3/4 cups of vegetable broth, for cooking the rice to perfection
• A pinch of salt and a dash of black pepper, to taste
• A handful of chopped parsley, for a fresh finish

Instructions

1. Set your Instant Pot to ‘Sauté’ and add a splash of olive oil. Let it heat up for a minute.
2. Toss in the minced garlic and sauté until fragrant, about 30 seconds. Tip: Don’t let it brown or it’ll turn bitter.
3. Add the diced butternut squash and stir it around for a couple of minutes to slightly soften.
4. Pour in the basmati rice and give everything a good stir to coat the rice in the oil and garlic.
5. Carefully add the vegetable broth, then season with a pinch of salt and a dash of black pepper. Tip: Stir gently to avoid breaking the rice grains.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 6 minutes. Tip: The natural release method is key here—wait 10 minutes before manually releasing any remaining pressure.
7. Once the pressure is released, open the lid and fluff the pilaf with a fork. Stir in the chopped parsley for a pop of color and freshness.

Zesty and vibrant, this pilaf is a celebration of textures—creamy squash against fluffy rice, with just the right bite. Serve it as a hearty side or top with grilled chicken for a complete meal that promises comfort in every forkful.

Instant Pot Butternut Squash and Turkey Chili

Now that the crisp autumn air is starting to settle in, I find myself craving hearty, comforting meals that don’t require hours in the kitchen. That’s where this Instant Pot Butternut Squash and Turkey Chili comes in—it’s a game-changer for busy weeknights, packed with flavor and ready in a fraction of the time.

Ingredients

• 1 tablespoon of olive oil
• 1 pound of ground turkey
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 medium butternut squash, peeled and cubed
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of diced tomatoes
• 2 cups of chicken broth
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• A pinch of salt and pepper
• A handful of fresh cilantro, chopped (for garnish)

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Toss in the diced onion and minced garlic, sautéing until the onion is translucent, about 3 minutes. Tip: If the bottom of the pot starts to brown, a splash of chicken broth can help deglaze it, adding more flavor to your chili.
3. Add the cubed butternut squash, black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper. Stir well to combine.
4. Secure the lid on the Instant Pot and set to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes. Tip: Make sure the valve is set to ‘Sealing’ to build up pressure properly.
5. Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: Natural release helps the flavors meld together beautifully.
6. Garnish with fresh cilantro before serving.

This chili strikes the perfect balance between hearty and healthy, with the butternut squash adding a subtle sweetness that complements the savory turkey. Try topping it with a dollop of sour cream or avocado slices for an extra layer of richness.

Butternut Squash Instant Pot Vegetable Stew

Yesterday, as the crisp autumn air started to sneak in, I found myself craving something warm, hearty, and packed with veggies. That’s when I decided to whip up this Butternut Squash Instant Pot Vegetable Stew—a dish that’s as comforting as it is colorful.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 can (15 oz) of diced tomatoes
• 4 cups of vegetable broth
• A splash of apple cider vinegar
• 1 teaspoon of dried thyme
• Salt and pepper, just a pinch of each

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the onion and garlic, sautéing until they’re just soft, about 3 minutes.
2. Toss in the butternut squash, carrots, and celery. Stir them around for a couple of minutes to let them get acquainted with the heat.
3. Pour in the diced tomatoes and vegetable broth, then add the apple cider vinegar and thyme. Give everything a good stir to combine.
4. Secure the lid on your Instant Pot and set it to ‘Manual’ for 10 minutes. Once done, let the pressure release naturally for 10 minutes before doing a quick release.
5. Season with salt and pepper to taste. Tip: If the stew seems too thick, you can thin it with a bit more broth or water.

Ladle this stew into bowls and enjoy the way the sweetness of the butternut squash plays off the tangy tomatoes and earthy thyme. It’s perfect with a slice of crusty bread for dipping, or over a bed of quinoa for an extra protein boost.

Instant Pot Butternut Squash and Sausage Pasta

Craving something cozy yet effortless for dinner tonight? I stumbled upon this Instant Pot Butternut Squash and Sausage Pasta recipe during one of those evenings when time was scarce but my desire for a hearty meal wasn’t. It’s become a staple in my kitchen, especially when I need a quick fix that doesn’t skimp on flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 1 small butternut squash, peeled and diced into 1-inch cubes (about 2 cups)
• 3 cloves garlic, minced
• A splash of white wine (optional, but it adds a nice depth)
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz penne pasta
• A couple of handfuls of baby spinach
• Salt and pepper to season
• A generous sprinkle of grated Parmesan for serving

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t rush this step; browning adds flavor.
2. Throw in the butternut squash and garlic, sautéing for another 2 minutes until the garlic is fragrant.
3. Pour in the white wine (if using) and let it simmer for a minute to reduce slightly.
4. Add the chicken broth, heavy cream, and penne pasta. Stir well to combine. Tip: Make sure the pasta is submerged to cook evenly.
5. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 5 minutes. Once done, do a quick release.
6. Open the lid, stir in the baby spinach until wilted, and season with salt and pepper. Tip: The residual heat will wilt the spinach perfectly, so no need to cook it separately.

Buttery squash, savory sausage, and creamy pasta come together in this dish that’s comfort in a bowl. I love serving it with an extra sprinkle of Parmesan and a side of crusty bread to soak up the sauce. It’s the kind of meal that feels indulgent but is surprisingly simple to whip up.

Butternut Squash Instant Pot Pumpkin Soup

Oh, the comfort of a warm bowl of soup on a chilly evening is unmatched, and this Butternut Squash Instant Pot Pumpkin Soup is my go-to for a quick, nourishing meal. It’s a blend of sweet, savory, and a hint of spice that comes together in no time, thanks to the magic of the Instant Pot.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 cups of pumpkin puree (not pie filling)
• 1 onion, diced
• 3 cloves of garlic, minced
• A splash of olive oil
• 4 cups of vegetable broth
• A couple of sprigs of fresh thyme
• 1 tsp of ground cinnamon
• 1/2 tsp of ground nutmeg
• Salt and pepper, to your liking
• A dollop of coconut milk for serving

Instructions

1. Set your Instant Pot to ‘Saute’ and heat a splash of olive oil.
2. Add the diced onion and minced garlic, sauteing until they’re soft and fragrant, about 3 minutes.
3. Toss in the cubed butternut squash, pumpkin puree, vegetable broth, thyme, cinnamon, and nutmeg. Stir well to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
5. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
6. Remove the thyme sprigs and blend the soup until smooth using an immersion blender.
7. Season with salt and pepper to your liking, and give it a final stir.

Rich and velvety, this soup is a hug in a bowl with its creamy texture and warm spices. Serve it with a dollop of coconut milk and a sprinkle of cinnamon on top for an extra cozy touch.

Instant Pot Butternut Squash and Chickpea Curry

Great news for anyone who’s ever stared at a butternut squash and wondered what magic they could whip up in under an hour. I stumbled upon this Instant Pot Butternut Squash and Chickpea Curry during one of those ‘I have no idea what to make for dinner’ nights, and it’s been a staple ever since. The blend of sweet squash and hearty chickpeas in a rich, spiced coconut milk sauce is nothing short of comforting.

Ingredients

• 1 tablespoon of coconut oil (or any oil you have on hand)
• 1 medium onion, diced (about a cup)
• 3 cloves of garlic, minced (because more garlic is always better)
• 1 tablespoon of grated ginger (fresh is best, but powdered works in a pinch)
• 1 butternut squash, peeled and cubed (about 4 cups)
• 1 can of chickpeas, drained and rinsed
• 1 can of coconut milk (go for full-fat for that creamy texture)
• 2 tablespoons of curry powder (adjust if you’re sensitive to spice)
• A splash of vegetable broth (about 1/2 cup)
• A couple of handfuls of spinach (because greens are good)
• Salt to taste (I usually start with 1/2 teaspoon)

Instructions

1. Turn your Instant Pot to the sauté function and heat the coconut oil. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 3 minutes.
2. Add the butternut squash, chickpeas, coconut milk, curry powder, and vegetable broth to the pot. Stir well to combine.
3. Secure the lid, set the valve to sealing, and cook on high pressure for 8 minutes. Quick release the pressure when done.
4. Carefully open the lid and stir in the spinach until wilted, about 1 minute. Season with salt to taste.

Mmm, the curry is creamy with a hint of sweetness from the squash, balanced by the earthy chickpeas and spinach. Serve it over a bed of fluffy rice or with some naan bread to soak up all that delicious sauce.

Butternut Squash Instant Pot Beef Stew

Yesterday, as the crisp autumn air started to sneak in, I found myself craving something hearty and comforting. That’s when I decided to whip up this Butternut Squash Instant Pot Beef Stew, a dish that perfectly bridges the gap between summer’s end and fall’s beginning.

Ingredients

• 1.5 lbs of beef chuck, cut into 2-inch pieces
• A couple of tablespoons of olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 cups of butternut squash, cubed
• 2 carrots, sliced into coins
• 2 celery stalks, chopped
• A splash of red wine (about 1/2 cup)
• 4 cups of beef broth
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat up a couple of tablespoons of olive oil. Once hot, add the beef pieces in batches, browning them on all sides. This step is crucial for flavor, so don’t rush it!
2. Remove the beef and set aside. In the same pot, toss in the diced onion and minced garlic, sautéing until they’re just soft and fragrant, about 2 minutes.
3. Add the butternut squash, carrots, and celery, stirring to mix everything together. Tip: Cutting your veggies into uniform sizes ensures they cook evenly.
4. Pour in a splash of red wine to deglaze the pot, scraping up all those tasty browned bits from the bottom. Let it simmer for a minute to cook off the alcohol.
5. Return the beef to the pot, then add the beef broth and dried thyme. Season with salt and pepper. Tip: If you’re unsure about the salt, start with a little; you can always add more later.
6. Secure the lid, set the Instant Pot to ‘Manual’ high pressure for 35 minutes. Once done, let the pressure release naturally for 10 minutes before doing a quick release. Tip: Natural release helps keep the meat tender.
7. Give the stew a good stir, taste, and adjust seasoning if needed. The butternut squash should be tender but not mushy, adding a sweet contrast to the savory beef.

Zesty and rich, this stew is a hug in a bowl. Serve it with a crusty piece of bread to soak up all the delicious broth, or over a bed of mashed potatoes for an extra comforting meal.

Instant Pot Butternut Squash and Peanut Soup

Last week, I found myself staring at a butternut squash that had been sitting on my counter for way too long. You know how it is—life gets busy, and suddenly, you’re brainstorming ways to use up ingredients before they go bad. That’s how this Instant Pot Butternut Squash and Peanut Soup came to be, and let me tell you, it’s a game-changer for busy weeknights.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• A couple of tablespoons of olive oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• A splash of vegetable broth (about 4 cups)
• 1/2 cup of creamy peanut butter
• A pinch of salt and pepper
• A dash of cayenne pepper for a little kick
• 1 can of coconut milk (about 13.5 oz)
• A handful of peanuts, chopped for garnish

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat up the olive oil. Toss in the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Add the butternut squash cubes to the pot, stirring them around to get a little color, about 2 minutes.
3. Pour in the vegetable broth, making sure to scrape any bits off the bottom of the pot—that’s where the flavor is!
4. Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
5. Carefully open the lid and stir in the peanut butter, coconut milk, salt, pepper, and cayenne. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, a regular blender works—just blend in batches.
6. Serve the soup hot, garnished with chopped peanuts for a bit of crunch.

Oh, the creaminess of this soup is unreal, with the peanut butter adding a rich depth that pairs perfectly with the sweetness of the squash. I love serving it with a side of crusty bread for dipping, or even over a bowl of steamed rice for a heartier meal.

Butternut Squash Instant Pot Lentil Curry

Craving something cozy yet packed with flavor? I stumbled upon this Butternut Squash Instant Pot Lentil Curry on a chilly evening, and it’s been a staple in my kitchen ever since. It’s the perfect blend of sweet, spicy, and everything nice, ready in a flash thanks to the Instant Pot.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 1 butternut squash, peeled and cubed
• 1 cup of red lentils, rinsed
• 1 can of coconut milk
• 2 cups of vegetable broth
• 1 tablespoon of curry powder
• A pinch of salt
• A handful of fresh cilantro, chopped

Instructions

1. Set your Instant Pot to ‘Saute’ and heat the olive oil. Add the onion, garlic, and ginger, cooking until fragrant, about 2 minutes.
2. Toss in the butternut squash cubes, stirring occasionally until they start to soften, roughly 3 minutes.
3. Add the rinsed lentils, coconut milk, vegetable broth, curry powder, and a pinch of salt. Give everything a good stir to combine.
4. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
5. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure.
6. Stir in the chopped cilantro before serving. Tip: If the curry is too thick, add a splash of water or broth to reach your desired consistency.

Out of the pot, this curry is a dreamy mix of creamy coconut milk, tender squash, and hearty lentils. Serve it over a bed of fluffy rice or with a side of naan for dipping—it’s a game-changer on a busy weeknight.

Instant Pot Butternut Squash and Corn Chowder

Butternut squash has always been my go-to when I want something comforting yet healthy, and this Instant Pot Butternut Squash and Corn Chowder is no exception. It’s the perfect blend of sweet and savory, and the best part? It comes together in no time, making it a weeknight lifesaver.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 1 medium butternut squash, peeled and cubed
• 2 cups of corn kernels (fresh or frozen)
• 4 cups of vegetable broth
• 1 cup of heavy cream
• A pinch of salt and pepper
• A sprinkle of smoked paprika for that extra kick

Instructions

1. Set your Instant Pot to ‘Sauté’ and heat the olive oil. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
2. Toss in the cubed butternut squash and corn kernels, stirring to combine everything well. Tip: Don’t skip sautéing the veggies first—it really brings out their flavors.
3. Pour in the vegetable broth, making sure all the ingredients are submerged. Secure the lid, set the valve to ‘Sealing’, and cook on high pressure for 10 minutes.
4. Once done, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Tip: Natural release helps keep the soup from sputtering everywhere.
5. Stir in the heavy cream, then use an immersion blender to puree the soup until smooth. If you like a bit of texture, blend only half. Tip: For an extra smooth soup, strain it through a fine mesh sieve.
6. Season with salt, pepper, and a sprinkle of smoked paprika to taste. Serve hot.

Absolutely creamy with a hint of sweetness from the squash and corn, this chowder is a bowl of comfort. Try topping it with crispy bacon or a dollop of sour cream for an extra layer of flavor.

Conclusion

Outstanding in flavor and convenience, our roundup of 25 Delicious Butternut Squash Instant Pot Recipes offers something for every home cook. From cozy soups to hearty mains, these dishes promise to delight your taste buds and simplify your meal prep. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!