Name: Instant Pot Butternut Squash Breakfast Bowl
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Coconut milk - 1 cup; Butternut squash, peeled and cut into large chunks - 1 medium; Maple syrup - 2 tablespoons; Ground cinnamon - 1 tablespoon; Dried rosemary - ½ teaspoon; Ground ginger - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Sea salt - 1 pinch; Chopped pistachio nuts - ¼ cup; Cranberry sauce, or to taste - 2 tablespoons; Orange, zested - 1

Instant Pot Butternut Squash Breakfast Bowl

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Butternut Squash Breakfast Bowl

1. Coconut milk - 1 cup

2. Butternut squash, peeled and cut into large chunks - 1 medium

3. Maple syrup - 2 tablespoons

4. Ground cinnamon - 1 tablespoon

5. Dried rosemary - ½ teaspoon

6. Ground ginger - ½ teaspoon

7. Ground nutmeg - ¼ teaspoon

8. Sea salt - 1 pinch

9. Chopped pistachio nuts - ¼ cup

10. Cranberry sauce, or to taste - 2 tablespoons

11. Orange, zested - 1

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.