Instant Pot Acorn Squash

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This Instant Pot Acorn Squash is the perfect, easy way to get tender, sweet and buttery acorn squash on the table in minimal time!

While I am in love with this Roasted Acorn Squash and air fryer acorn squash recipe, this pressure cooker acorn squash is is quickly taking over as our new Fall favorite (second to these Instant Pot Beets though....).

It's so super easy and while it doesn't have the roasted taste, the texture becomes so creamy and buttery in the Instant Pot. AND, you can pop it under the broiler for a couple minutes afterwards if you want that caramelized flavor.

All together, this recipe takes only about 20 minutes to make, and much of that is hand-off Instant Pot time while it comes to pressure and cooks. It's perfect to make for holiday dinners (or any dinner) where you have a lot of other dishes to prep and cook.

This Instant Pot Creamed Corn is another easy side dish made right in the Instant Pot, perfect for busy dinners!

Jump to:

• Ingredients
• Step By Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

Ingredients

Acorn Squash is a winter squash that has green skin (sometimes with fleks of orange on it) and is shaped like an acorn (hence the name).

When cooked, the skin is edible, but can sometimes be a little tough. The Instant Pot helps soften it, however.

Butter and good quality maple syrup are also used to give the squash a sweet, buttery flavor that goes so well with the tender flesh. Buy Maple Syrup.

Ginger paste is added to add a little kick and really adds a great flavor. Buy Ginger Paste.

I've also included some variations under the step by step instructions below.

The full list of ingredients can be found in the recipe card at the bottom of the post.

Step By Step Instructions

Using a very sharp knife, cut the acorn squash in half. Be very careful while doing this to ensure the knife doesn't slip and cut your hand.

Use a spoon or an ice cream scoop to scoop out the seeds and set them aside (if you want to roast them - otherwise they can be discarded).

Place the trivet or a steamer basket (I am in love with these steamer baskets), in the Instant Pot and add the water.

Place the squash halves inside and add the salt, butter, maple syrup and ginger to each.

Set the Instant Pot to pressure cook on high for 6 minutes.

Use the quick release to release the pressure and carefully life the squash out using the steamer basket (or trivet) handles trying not to spill any of the butter filling.

If you'd like caramelized edges (I love a good caramelized squash), place them under the broiler for a couple minutes, watching them to ensure they don't burn. 

Let the squash cool for 5-10 minutes then serve sprinkled with crushed pecans (optional).

Serve this Instant Pot Acorn Squash with some of these holiday favorites:

• Stuffed Cornish Hens
• Traditional Stuffing
• Garlic Mashed Potatoes
• Spicy Roasted Brussels Sprouts
• Curry Pumpkin Soup
• Honey Baked Ham

Variations

• Replace the maple syrup with coconut sugar, honey or brown sugar;
• Sprinkle a light dusting (⅛ teaspoon) of cinnamon or nutmeg (or both) on the squash when it's done;
• To add just a touch of spice, add ⅛ teaspoon cayenne pepper to the squash (divided between them);
• Make it savory by omitting the maple syrup and adding an additional ½ teaspoon of salt. You can also add garlic powder, onion powder, or any type of savory seasoning you enjoy.

Expert Tips

1. Save the seeds and roast them like pumpkin seeds (try this Roasted Pumpkin Seeds recipe).
2. OPTIONAL: cut about ⅛ to ¼  inch off the bottom to allow the squash halves to sit evenly. Be careful not to cut too much as any holes will cause the butter to melt out.
3. Use enough water to cover the bottom of the Instant Pot. It doesn't need to be deep, just cover it so there are no unexposed spots.
4. OPTIONAL: To caramelize the squash, place it under the broiler for a couple minutes (watch to ensure it doesn't burn).

Did you make this recipe? Rate it and leave a comment to let me know how it turned out!

Recipe