Pressure Cooker Simple Sweet Acorn Squash is a versatile & healthy winter vegetable that can be sweetened or stuffed with meat and rice.
Pressure Cooker Simple Sweet Acorn Squash {Instant Pot}
Pressure Cooker Simple Sweet Acorn Squash
Acorn Squash was a staple in my house growing up. It is a less starchy vegetable and better for you than most of the other types of Winter Squash. While I love Butternut Squash, it is more caloric than Acorn Squash, because of the starch and calories wise, is more like a potato. I love potatoes and I love Butternut Squash. But, let’s see if you will love Acorn Squash too!
Acorn Squash, on the other hand, is not a starch squash and fits more into the vegetable category, the real vegetable category. It is a lower calorie starch. That being said, adding some sweetness to the Acorn Squash, makes it really tasty, while getting in good vegetable nutrients.
Cast of Ingredients for Pressure Cooker Simple Acorn Squash
Unless I am having some time of Yam/Sweet Potato Casserole, I don’t want super sweet vegetables. This recipe is super easy and only takes a few minutes in your Pressure Cooker. I have been eating Acorn Squash this way since I can remember.
Vegans, use a little coconut oil!
Cut the Squash and Clean out the Seeds
Please make sure that your Knife has been sharpened as cutting through an Acorn Squash takes a little muscle. Once the squash is cut in half, use a spoon and clean out the seeds and the furry stuff. 🙂
Poke the Acorn Squash in the inside with a Fork
You don’t ‘really’ need to do this, I just like the butter to seep into the flesh. It makes it extra yummy.
Add Butter and Seasonings
I’m all fancy pants sometimes with my seasonings and spices, but for this recipe, I like it really simple. Sure, dust on a little nutmeg, pumpkin pie spice if you like, or keep it simple, like me.
Place the Squash on a Trivet
Always add water to your Pressure Cooker cooking pot! Place the trivet and then add your lovely Acorn Squash. If you need to cook more than one Acorn Squash, you can certainly wait and add the butter and seasonings after the squash is cooked. Just shove in as many as you can fit.
I prefer a firm squash. Some people like it all mushy and if you do, add a little more time than I suggest below.
Pressure Cooker Simple & Sweet Acorn Squash
This Pressure Cooker Simple Sweet Acorn Squash goes really well with my Friday Night Shabbos Brisket, and my London Broil with Chimichurri Sauce. Smoosh the butter and sugar into the flesh and enjoy!
Kitchen Equipment and Essentials
- Instant Pot Smart DUO60
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Alton Brown Salt Box
- Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
- Stainless Steel Trivet
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Here is your handy printable recipe:
Pressure Cooker Simple Sweet Acorn Squash
Print Pin RateIngredients
- 1 Acorn Squash cut half and cleaned
Seasoning
- 1 Tablespoon Butter
- 1 Tablespoon Light Brown Sugar Maple Syrup, Agave or Honey
- 1/8 - 1/4 teaspoon Ground Cinnamon
- Pinch Kosher Salt to taste
- Pinch Freshly Ground Black Pepper to taste
Instructions
- Cut and clean Acorn Squash. Divide all seasonings amongst both halves.
- Add one cup of water to Pressure Cooker cooking pot and place Trivet. Carefully place Acorn Squash on top of Trivet.
- Lock on Lid and close Pressure Valve.
- Cook at High Pressure for 4 minutes.
- When Beep sounds, allow a 10 minute Natural Pressure Release.
- Dust with Nutmeg, if desired,
Notes
PIN this Pressure Cooker Simple Sweet Acorn Squash {Instant Pot}!
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Olivia Weinberger says
April 20, 2019 at 7:59 amMy new instant pot instructions says to use a minimum of 19oz of water for any cooking. Your recipe says just one cup. Sure that’s ok? TIf yes, can I ignore the 19oz rule for other foods/recipes? hanks, Olivia
JM says
July 13, 2019 at 8:37 amHi there!
I never measure an exact amount of water. I fill it up until it just just touches the trivet the vegetables sit on. Always works well for me 🙂
Stephanie says
October 20, 2018 at 4:21 pmMade this tonight per the directions. Placed them face up on the trivet with the seasoning with 1 cup of water underneath. Came out perfect. Not sure why people are saying to turn them upside down. I did use 5 min and thought it was perfect. Thank you for another great recipe!
Jill says
October 21, 2018 at 2:00 amI am glad you enjoyed the squash. Jill
Tamara says
September 22, 2018 at 5:40 pmRecipe worked out perfectly ( did 5 mins in the IP as I prefer it softer).
will make it again for sure !
thanks!
Jill says
September 23, 2018 at 11:46 amThanks, Tamara, I am happy you like the recipe. Jill
Bethn says
June 25, 2018 at 10:50 amLooks delicious! and a hint, I use an ice cream scoop to get the seeds out, works great!
Pam says
January 29, 2018 at 8:40 pmThis is exactly how my Mother made acorn squash as I was growing up. I’m now retired and still enjoy eating acorn squash this way………..now going to use my Instant Pot. With all the reviews, think I’ll cook them upside down and add seasonings after. YUM! Thanks, Jill.
Janei says
January 15, 2018 at 4:16 pmI put butternut squash and acorn squash in microwave x 2-3 mins. Makes cutting them much easier
Janei
Im at 6300 feet. Takes 8 minutes!to cook and then release steam.
Beans here, soaked over night and cooked insta pot = 28 minutes
Barb says
January 12, 2018 at 1:03 pmI cooked four halves, all upside down. Cooked them for 5 minutes. The ones on the bottom were more done than the ones on top, but not by much.
Took 15 minutes to get to pressure, 5 mins to cook. Then I waited 10 minutes for natural decompress. After that, I pushed the knob so it would vent quicker. All in all, it took about 30 minutes.
I will cook this again!
Mary says
December 7, 2017 at 12:15 amUsed trivet and cooked for five minutes with butter/maple syrup/spices inside. Both sides filled with watery mixture as previously posted. It also seemed that the squash unevenly cooked. I’m not having much luck with the IP and may just stick to oven roasting.
Jennifer says
December 5, 2017 at 10:53 amHi, question:
I love acorn squash his way and now want to try it in my IP. Can I double this recipe? If so, do I need to change the cooking time? Thanks 🙂
Jill says
December 17, 2017 at 2:22 amCook time is the same. Jill
Tom says
October 16, 2017 at 7:11 pmOK. I followed directions, cooked an acorn squash in halves. When I opened the IP, both halves were half full of a mixture of water, butter, sugar and cinnamon. The part above the water line was cooked, the part below was really firm. I put them back in for another 4 minutes. Next time, I’ll cook the squash upside down, and add the butter and spices after I take them out of the pot.
Richard says
November 8, 2017 at 5:15 pmNeed to remember to use the trivet- it keeps the squash out of the water, and allows the pressurized steam to cook it.
Anne says
December 2, 2016 at 11:59 amLooks very good! I will try it.
Wanted to say that if you have an acorn squash that resists cutting, you can brace it nicely by putting it stem end down into your sink drain. It’s just the right size to hold an acorn squash. Cut it partway through and then transfer to a cutting board to finish. Can save having the thing slip around and ending up cutting your hand.
Judi says
November 19, 2017 at 8:53 pmI have not tried this in the IP, but to make it easier to cut, I would put in microwave for a short time to soften it. I would think you might be able to put in IP for 4 minutes…take out…cut…and finish it the IP for a couple minutes.Not sure of exact minutes…but worth a try.
Marybeth Flynn says
February 17, 2018 at 3:09 pmGreat tip! I usually make it hole in the oven because it’s so hard to cut
Susan says
November 30, 2016 at 11:39 pmThese are so yummy cooked with the butter and brown sugar. That’s how I cook them in the regular oven. Now I can do it in the IP.
Thanks Jill