Easy Instant Pot Acorn Squash Recipes

Steps:

• Remove any stickers on the outside, and rinse the squash in the sink. With a sharp and sturdy knife, cut the squash down the center. Don't try to cut through the stem, it's tough and you risk slipping and cutting yourself or breaking your knife. When you cut the squash, use a sharp knife to cut through the tough skin. Scoop out all the seeds and strings using a regular tablespoon. (Don't send these down the disposal.) You can poke holes in the squash, but I don't think it's necessary since squash is pretty porous. Add about one cup of water to the Instant Pot and then set the roasting rack insert in the pot. The water should not touch the insert, otherwise it will leach away some of the nutrients. After putting the squash down, add butter, and whatever flavoring you want. Put the lid on the pot, make sure the vent is sealed, and set the pressure cook to for six minutes. Some people like their squash a little firm, so they cook it for 4-5 minutes, but I like mine soft so I cook it longer. If you find yours isn't soft enough just pop it back in for 1-2 minutes more. Instant Pot recommends doing a quick vent, and I agree, so that the squash doesn't overcook. Carefully lift the insert out or scoop the squash with a spoon or tongs, being careful not to puncture the skin or cause the yummy flavoring in the center of the squash to spill out.

Steps:

• Divide sugar, maple syrup, butter, and cinnamon between both halves of acorn squash.
• Add 1 cup of water into an electric pressure cooker (such as Instant Pot®) and place trivet inside. Carefully place squash halves on top of trivet. Lock lid and close pressure valve.
• Select High pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method, about 7 minutes. Release any remaining pressure according to manufacturer's instructions. Unlock lid, carefully remove squash, and serve.