Ingredients for - Instant Pot Butternut Squash Breakfast Bowl
2.
Butternut squash, peeled and cut into large chunks 1 medium
10.
Cranberry sauce, or to taste 2 tablespoons
How to cook deliciously - Instant Pot Butternut Squash Breakfast Bowl
1 . Stage
Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
2 . Stage
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.
Recipe information
Cooking:
10 min.
Servings per container:
6
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