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Instant Pot Mashed Butternut Squash

This Instant Pot mashed butternut squash uses the power of the Instant Pot to perfectly cook butternut squash, easily mashed with delicious butter, sour cream, and toppings. 

Are you looking for a super simple way to add more veggies to your meals?

This Instant Pot mashed butternut squash comes together easily and fast, with the Instant Pot perfectly cooking the butternut squash in less than 20 minutes! Then mash them up and mix them with butter sour cream, and any topping of your choice.

Butternut squash is so versatile and creamy, not to mention it’s packed with health benefits like vitamins, potassium, and fiber!

It’s the ultimate hassle-free side dish that’s creamy and velvety with all of the flavors of a comforting cozy meal. 

You’re going to love sharing these Instant Pot mashed butternut squash with family and friends!

Ingredients for Instant Pot mashed butternut squash

  • 1 large butternut squash – This big guy will be enough to feed 4 people.
  • Water – We’ll need a little water to make our Instant Pot mashed butternut squash cooked perfectly.
  • Butter – Butter will make these creamy and delicious. 
  • Kosher salt and black pepper – Salt and pepper are necessary seasonings to make sure our instant pot mashed butternut squash tastes perfect.
  • Sour cream – Sour cream will add a luscious texture and flavor.

How to make Instant Pot mashed butternut squash

Cooking up this butternut squash to perfection is simple!

First, we need to prepare the butternut squash by removing the seeds and cutting it into 8 pieces.

Then, we’ll use our trivet in our Instant Pot add our water to the bottom, and place the butternut squash pieces on top.

After they’re done in the pressure cooker, the skins will slide right off so you can mash them up with butter and sour cream add toppings and serve!

Instant Pot FAQ

An Instant Pot is an electric multi-cooker that can be used to sauté, as a slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

Instant Pot is a brand name electric pressure cooker. Since most people recognize the name “Instant Pot” and think of an electric pressure cooker it’s often easier to just title a recipe with IP in the name.

I have also used the crockpot version electric pressure cooker with equally delicious results.

This is the same as most people calling a plastic bandage a Band-aid or a tissue a Kleenex. Over time the brand names become synonymous with a type of product.

When a recipe calls to let your Instant Pot “natural release” it means your pressure cooker will naturally (and very slowly) release the pressure.

Many recipes call for the pressure cooker to naturally release for a period of time because this helps the recipe cook just a little longer.

Since the pressure cooker will be slowly losing pressure you do not have to do anything; it will eventually lose all its pressure and the lid will unlock.

When a recipe calls for quick release, this means you will manually be letting the pressure out of the Instant Pot.

You will have to turn the vent to the “venting” position and a bunch of hot steam will come out of the vent. It is very important that you do not put your hand in the steam as it is VERY HOT.

This will then immediately unlock the lid and the food can be served.

What toppings can I put on my Instant Pot mashed butternut squash?

Toppings are my favorite part because everyone can add exactly what they like!

Here are a few of my favorite toppings:

  • Crumbled bacon
  • Feta
  • Chives
  • Green onions
  • Italian parsley
  • Toasted nuts (like walnuts or pecans)
  • Toasted pepitas
  • A drizzle of maple syrup

What to serve with instant pot mashed butternut squash?

I love serving these underneath some delicious air fryer chicken meatballs, alongside a classic roast chicken,  or a juicy citrus herb crusted pork roast.

Storage and leftovers

Any leftover Instant Pot mashed butternut squash can be stored in an airtight container in the refrigerator for up to 3 days. 

To reheat, simply place in a microwave-safe bowl, covered loosely with a damp paper towel, and heat for 1-2 minutes or until heated thoroughly.

More vegetable sides

Instant Pot Mashed Butternut Squash

This Instant Pot mashed butternut squash uses the power of the Instant Pot to perfectly cook butternut squash, easily mashed with delicious butter, sour cream, and toppings. 
5 from 1 vote
Print Pin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings



  • 1 large butternut squash
  • 2 cups water
  • 6 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sour cream


  • Sliced the ends off of the squash, cut it in half and scoop out the seeds.
  • Cut each half of the squash into 4 pieces.
  • Place the trivet inside your Instant Pot and add 2 cups of water.
  • Add in the butternut squash on the trivet and attach the lid and ensure the valve is in the "sealing" position.
  • Set the Instant Pot to "pressure cook – manual high" for 15 minutes.
  • Once the Instant Pot has finished cooking, release the pressure manually by switching the valve to the "venting" position – be careful it might splatter and hot steam will come out of the top!
  • Remove the squash from the IP and gently remove the flesh off the squash,
  • With a fork or a potato masher, mash the squash until the lumps are gone and you get the texture you would like. If you want it smoother you can also use an electric mixer.
  • Continue by placing the squash into a large bowl. Add in the butter, so it melts into the mixture.
  • Continue by adding the salt, pepper, sour cream, mix until combined and serve.
  • Optional: garnish with fresh rosemary, chives, or basil.


Calories: 247kcal | Carbohydrates: 22g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 599mg | Potassium: 676mg | Fiber: 4g | Sugar: 4g | Vitamin A: 20495IU | Vitamin C: 39mg | Calcium: 106mg | Iron: 1mg
Course Side Dish
Cuisine American
Keyword butternut squash in the instant pot, butternut squash mashed, mashed butternut squash
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About Brandy!

I am a food lover and recipe developer bringing you delicious recipes that taste great and are easy to make! My food is inspired by travels around the world and my love of flavorful food. A list of things that make me happy: cats, Coke Zero, houseplants, and travel. Read more...

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