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Instant Pot Mashed Butternut Squash

Instant Pot Mashed Butternut Squash is a vibrant, colorful, healthy side dish.
Course Side Dish
Cuisine American, Western
Prep Time 5 minutes
Cook Time 12 minutes
Servings 4
Calories 84kcal


  • 1 large butternut squash peeled, deseed, chopped and cut into 2-inch cubes
  • 1 cup (250ml) water
  • salt to taste
  • fresh chopped herbs for garnish


  • Wash, peel, deseed and cube the butternut squash.
  • Add 1 cup of water and the butternut squash into the Instant Pot, making sure it does not pass the fill line.
  • Cover your Instant Pot and set the valve to the SEALING position.
  • Select the Pressure Cook or Manual button (dependent upon IP model), select high pressure and set the timer to 12 minutes.
  • Cook till done, then perform a complete quick pressure release.
  • Carefully remove the butternut squash from the Instant Pot and let it drain thoroughly.
  • Place squash into a bowl and add salt to taste before mashing.
  • Serve Instant Pot Mashed Butternut Squash warm and topped with herbs of your choice.


  • I prefer to cook the butternut squash directly in the insert to avoid washing up, but feel free to place on a trivet if you prefer.
  • If you'd like, add some seasoning to the butternut squash in the instant pot before pressure cooking.
  • Butternut squash mash can be a little bit watery. To reduce this, mash it, make a hole in the middle and then let it stand. The excess water will form in the middle and you can use paper towels to soak it up.
One serving  contains 0 (zero!) Freestyle SmartPoints.


Calories: 84kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 660mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 90mg | Iron: 1mg