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Learning how to cook acorn squash in the Instant Pot means you can enjoy the tender, nutty, and sweet flavor of acorn squash in just minutes! Serve it with butter and a sprinkle of brown sugar for an easy side dish recipe that goes great with virtually any dinner.

Cooked acorn squash halves on a white plate with butter and brown sugar.

By cooking the acorn squash in a pressure cooker using steam and high pressure, you forgo the need to add any extras, like fats and oils, unless you want to. It’s oh-so customizable and oh-so easy!

Two acorn squash halves in an instant pot.

This cooking method is perfect for preparing acorn squash that you can mash or puree for other recipes. Use it for dishes like mashed acorn squash, creamy acorn squash soup, or even a delicious loaf of acorn squash bread!

Ingredients for this recipe

Acorn Squash
Water
Kosher Salt
Butter (optional)
Brown Sugar (optional)

An acorn squash, glass of water, and small bowl of salt lay on a marble backdrop.

How long does it take to cook acorn squash in the pressure cooker?

Pressure cooking is a method of preparing foods under high pressure using steam that cooks food quickly. It can be a huge time saver, especially for things like winter squash.

Traditionally, if you’re going to roast acorn squash in the oven it’s going to take an hour to get those beautiful, caramelized squash halves. But with a pressure cooker it’s so much faster!

The acorn squash halves only cook for 6 – 8 minutes on high pressure in the Instant Pot! Between heat up, cook time, and manual pressure release the whole process is done in less than 20 minutes.

Half an acorn squash on a plate with a fork in it and topped with butter and brown sugar.

The trade-off for the speed of the recipe means you don’t get the deeply roasted edges and golden, brown deliciousness in the squash, but it’s one of the best ways to cook squash for mashing or pureeing for other dishes.

Instant Pot Acorn Squash Recipe

Cut and seed the squash. Carefully with a sharp knife.
Place the squash in the pressure cooker. On top of the trivet.
Add the water. And a sprinkle of salt.
Cover and cook. On HIGH pressure for just 6 – 8 minutes.
Server and enjoy. I love, love, love serving acorn squash with butter and brown sugar!

An acorn squash on a cutting board that's been cut in half with the seeds scooped out in a small bowl beside it. — Cut and seed the squash.

Acorn Squash Cooking Techniques

Cooking acorn squash in the instant pot isn’t the only way I love to enjoy this winter squash! It’s also delicious roasted in the oven. You can even microwave acorn squash! Slice it, season it, and air fry acorn squash for a fun twist.

An acorn squash cut in half and cooked in the instant pot on a white plate served with butter and brown sugar.

Storing and Reheating Instructions

In the fridge – The cooked squash will keep for up to five days stored in the refrigerator in an air-tight container.
In the freezer – Remove the skin and discard, place cooked squash in a freezer-safe, zip-top bag, squeezing out all the air. Lat flat in the freezer. Squash will keep over six months, up to one year.
Reheating – Leftovers can be microwaved for 1 – 2 minutes, or until warmed through.

An acorn squash half on a white plate served with butter and brown sugar.

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How to Cook Acorn Squash in the Instant Pot

Learning how to make acorn squash in the instant pot means you can enjoy the tender, nutty, and sweet flavor of acorn squash in just minutes! This cooking method is perfect for preparing acorn squash that you can mash or puree for other recipes or simply enjoy with butter and brown sugar.

Prep Time2

Cook Time6

Waiting for the Instant Pot to Pressurize10

Total Time18

Course: Side Dish

Cuisine: American

Keyword: acorn squash in the instant pot, how to cook acorn squash, winter squash recipe

Servings: servings

Calories: 86kcal

Author: Amanda Gajdosik

Equipment

Instant Pot/Pressure Cooker (6 quart or larger)

Ingredients

1 acorn squash
1 cup water
Kosher salt, to taste
Butter, for serving (optional)
Brown sugar, for serving (optional)

Instructions

Using a sharp knife, carefully cut the squash in half. Use a spoon to scoop out the seeds and discard.
Place the squash halves into your pressure cooker, cut side up, making sure the trivet is in the bottom of the cooking vessel. You may need to nestle the halves in there pretty snugly, it’s ok if they’re touching or overlapping.
Pour the water into the bottom of the pressure cooker and sprinkle the squash with a pinch of kosher salt.
Cover and cook on HIGH pressure for 6 minutes. When time is up, (carefully) manually release the steam.
Serve cooked squash with butter and brown sugar, or use in other delicious recipes like creamy soups and quick-breads.

Notes

For larger squash, you may need to cook for 7 or 8 minutes.
Refer to post for storage and reheating instructions.
Recipe adapted from the Forked Spoon's Butternut Squash in the Instant Pot post.

Nutrition