25+ Delicious January Squash Instant Pot Recipes for Cold Days

Winter is the perfect time to enjoy the warmth and comfort of squash dishes. From rich, creamy soups to savory roasted sides, squash is a versatile ingredient that can be prepared in a variety of ways.

The Instant Pot makes cooking squash even easier by drastically reducing the time and effort required. Whether you’re using acorn, butternut, delicata, or other winter squash varieties, your Instant Pot can quickly deliver tender, flavorful meals that are perfect for January’s cold days.

This collection of 25+ January squash Instant Pot recipes will inspire you to make the most of this nutritious, seasonal vegetable.

These recipes range from hearty stews to simple sides and everything in between, all prepared with the convenience of the Instant Pot. Get ready to explore new ways to enjoy squash this winter!

25+ Delicious January Squash Instant Pot Recipes for Cold Days

Winter squash is not only delicious and nutritious but also a great way to stay cozy during the colder months.

Thanks to the Instant Pot, preparing squash dishes has never been easier or faster. With these 25+ January squash Instant Pot recipes, you’ll have a variety of dishes to enjoy throughout the month.

Whether you prefer your squash in a savory soup, a comforting risotto, or a roasted side, there’s something here for every taste.

So, gather your ingredients, fire up your Instant Pot, and start creating some amazing squash dishes that will warm you up and keep you satisfied all season long!

Instant Pot Spiced Butternut Squash Soup

This comforting and hearty butternut squash soup is a perfect winter dish. Made effortlessly in the Instant Pot, it combines the sweetness of squash with the warmth of spices like cinnamon, nutmeg, and ginger. The result is a silky, smooth soup with a depth of flavor that’s ideal for cozy January nights.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 4 cups vegetable broth
• 1 cup coconut milk (or cream)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Set your Instant Pot to sauté mode and heat olive oil.
2. Add the chopped onion and garlic, sautéing until soft, about 3 minutes.
3. Add the cubed butternut squash, cinnamon, nutmeg, and ginger, and stir for 1 minute to toast the spices.
4. Pour in the vegetable broth and season with salt and pepper.
5. Close the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes.
6. Once the cooking cycle is complete, perform a quick release.
7. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
8. Stir in the coconut milk and adjust seasoning as needed.
9. Serve hot, garnished with fresh parsley if desired.

This Instant Pot Spiced Butternut Squash Soup is a perfect blend of simplicity and flavor, making it an easy yet impressive dish for a January meal. The Instant Pot makes it incredibly fast and easy, allowing you to enjoy a creamy, velvety soup in no time. The addition of warm spices elevates the natural sweetness of the squash, offering a nourishing bowl that’s both comforting and wholesome.

Instant Pot Acorn Squash with Brown Sugar and Cinnamon

This Instant Pot acorn squash with brown sugar and cinnamon is a simple yet flavorful side dish that is both quick and easy to prepare. The Instant Pot’s pressure cooking method helps the squash become perfectly tender while retaining its natural sweetness. It’s a perfect side dish for holiday meals or weeknight dinners.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1/4 cup water

Instructions:

1. Cut the acorn squash in half and scoop out the seeds.
2. Place the trivet into the Instant Pot and add 1/4 cup of water.
3. Place the squash halves on the trivet, cut-side up.
4. Dot each half with butter and sprinkle with brown sugar, cinnamon, nutmeg, and a pinch of salt.
5. Close the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
6. Once the cooking cycle is complete, perform a quick release.
7. Carefully remove the squash halves from the Instant Pot.
8. Serve hot as a side dish, scooping the soft, caramelized filling onto plates.

This Instant Pot Acorn Squash with Brown Sugar and Cinnamon is a delightful, seasonal treat that brings out the squash’s natural sweetness. The pressure cooking method makes it an incredibly fast and hassle-free dish, and the combination of butter, brown sugar, and spices transforms the squash into a flavorful side. Perfect for a cozy winter dinner or holiday feast, it’s sure to impress your guests and satisfy your taste buds.

Instant Pot Winter Squash Risotto

This creamy Instant Pot winter squash risotto is the perfect comfort food for January. With its creamy texture, sweet hints from the squash, and the richness of Parmesan, this dish is both filling and satisfying. The Instant Pot makes the risotto incredibly easy, turning a traditionally time-consuming dish into something quick and hassle-free.

Ingredients:

• 1 cup Arborio rice
• 1 medium winter squash (such as acorn or kabocha), peeled and diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground sage
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Set your Instant Pot to sauté mode and heat olive oil.
2. Add the chopped onion and garlic, sautéing until softened, about 3 minutes.
3. Add the diced winter squash and sauté for an additional 2-3 minutes.
4. Stir in the Arborio rice and cook for 1 minute to lightly toast the grains.
5. Add the white wine (if using) and cook until it mostly evaporates.
6. Pour in the vegetable broth, sage, salt, and pepper.
7. Close the lid, set the valve to sealing, and cook on manual high pressure for 6 minutes.
8. Once the cooking cycle is complete, perform a quick release.
9. Stir in the grated Parmesan cheese and adjust seasoning to taste.
10. Serve hot, garnished with additional Parmesan if desired.

Instant Pot Winter Squash Risotto is a rich and comforting dish, ideal for a chilly January evening. The Instant Pot’s cooking speed and ability to cook the rice perfectly makes this version of risotto far quicker than traditional methods without compromising on texture or flavor. The earthy squash adds a subtle sweetness, while the Parmesan brings a satisfying richness. It’s the ultimate cozy meal that’s both hearty and nourishing.

Instant Pot Delicata Squash with Maple Glaze

Instant Pot Delicata Squash with Maple Glaze is a simple, elegant dish that’s perfect for a cozy winter dinner. The naturally sweet, tender squash pairs beautifully with the rich maple syrup and a hint of cinnamon. The Instant Pot allows for a quick cooking time, ensuring that the squash is perfectly cooked without losing any flavor.

Ingredients:

• 2 delicata squash, halved and seeded
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup water

Instructions:

1. Slice the delicata squash in half lengthwise and remove the seeds with a spoon.
2. In a small bowl, mix the olive oil, maple syrup, cinnamon, nutmeg, and salt.
3. Place the trivet into the Instant Pot and pour in the water.
4. Place the squash halves, cut-side up, on the trivet.
5. Brush the maple glaze mixture evenly over the squash.
6. Close the lid, set the valve to sealing, and cook on manual high pressure for 6 minutes.
7. Once the cooking cycle is complete, perform a quick release.
8. Carefully remove the squash halves from the Instant Pot.
9. Serve hot, drizzled with any leftover maple glaze.

This Instant Pot Delicata Squash with Maple Glaze is a deliciously sweet and savory dish that’s perfect for winter meals. The delicate squash cooks quickly and absorbs the warm spices and maple syrup, making for a comforting side or even a light main course. With the Instant Pot, the cooking process is streamlined, saving you time while still delivering a flavorful and nutritious dish that will surely impress at any meal.

Instant Pot Spaghetti Squash Primavera

Instant Pot Spaghetti Squash Primavera is a light and fresh dish that takes advantage of the unique texture of spaghetti squash. Packed with vibrant vegetables and topped with a simple garlic and Parmesan sauce, this meal is perfect for a nutritious January dinner. The Instant Pot ensures that the squash is cooked perfectly every time with minimal effort.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1/2 cup bell pepper, chopped
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Place the trivet into the Instant Pot and add 1/2 cup of water.
2. Place the spaghetti squash halves on the trivet, cut-side down.
3. Close the lid, set the valve to sealing, and cook on manual high pressure for 7 minutes.
4. Once the cooking cycle is complete, perform a quick release.
5. Carefully remove the squash and use a fork to scrape the flesh into spaghetti-like strands. Set aside.
6. Set the Instant Pot to sauté mode and heat the olive oil.
7. Add the garlic and cook for 1 minute until fragrant.
8. Add the broccoli, cherry tomatoes, and bell pepper, and sauté for 5-7 minutes until the vegetables are tender.
9. Stir in the spaghetti squash strands and oregano, red pepper flakes (if using), salt, and pepper.
10. Toss well to combine, then stir in the Parmesan cheese.
11. Serve hot, garnished with fresh basil.

Instant Pot Spaghetti Squash Primavera is a light yet flavorful dish that’s perfect for winter. The spaghetti squash acts as a low-carb base for the fresh, colorful vegetables, while the garlic and Parmesan add a satisfying richness. The Instant Pot makes cooking the squash effortless, and the result is a quick and healthy meal that’s perfect for a light dinner or a side dish. The versatility of this dish allows for easy customization, so feel free to add your favorite seasonal vegetables.

Instant Pot Acorn Squash and Apple Stew

This Instant Pot Acorn Squash and Apple Stew is a warming, hearty dish that combines the sweetness of acorn squash and apples with the savory flavors of vegetables and herbs. The Instant Pot brings out the best of these ingredients in a fraction of the time it would take to cook traditionally. It’s a great one-pot meal for the winter season.

Ingredients:

• 1 acorn squash, peeled and diced
• 2 apples, peeled, cored, and chopped
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the onion and garlic, cooking until softened, about 3 minutes.
3. Add the carrots, acorn squash, and apples, stirring to combine.
4. Sprinkle in the cumin, coriander, cinnamon, salt, and pepper.
5. Pour in the vegetable broth and stir well.
6. Close the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes.
7. Once the cooking cycle is complete, perform a quick release.
8. Use an immersion blender to partially blend the stew, leaving some chunks for texture, or blend half the mixture in a blender.
9. Serve hot, garnished with fresh parsley.

This Instant Pot Acorn Squash and Apple Stew is the perfect comforting dish for a chilly winter evening. The natural sweetness of the squash and apples blends wonderfully with the spices, making for a rich, aromatic stew. Using the Instant Pot allows for a speedy cooking process without compromising flavor, and the one-pot nature of the recipe means cleanup is a breeze. It’s a wholesome, satisfying meal that’s sure to become a family favorite during the colder months.

Instant Pot Kabocha Squash and Coconut Curry

Instant Pot Kabocha Squash and Coconut Curry is a vibrant, flavorful dish that pairs the rich sweetness of kabocha squash with the exotic flavors of coconut milk and curry spices. The Instant Pot ensures that the squash becomes perfectly tender while allowing the spices to infuse deeply. This dish is perfect for a comforting meal on a chilly January evening.

Ingredients:

• 1 medium kabocha squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon soy sauce (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the chopped onion, garlic, and ginger, and sauté for 3-4 minutes until softened and fragrant.
3. Stir in the curry powder, turmeric, and cumin, cooking for another minute to toast the spices.
4. Add the cubed kabocha squash, vegetable broth, and soy sauce (if using), and season with salt and pepper.
5. Pour in the coconut milk and stir to combine.
6. Close the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes.
7. Once the cooking cycle is complete, perform a quick release.
8. Stir the curry, adjusting seasoning if needed.
9. Serve hot, garnished with fresh cilantro.

Instant Pot Kabocha Squash and Coconut Curry is a rich, flavorful dish that combines the sweet, creamy texture of kabocha squash with aromatic spices and the smooth richness of coconut milk. The Instant Pot makes this dish quick and easy to prepare, with minimal hands-on time, while ensuring the squash becomes perfectly tender. It’s a great way to bring bold, comforting flavors to your winter table, and the curry pairs wonderfully with rice or flatbreads for a complete meal.

Instant Pot Winter Squash and Lentil Stew

Instant Pot Winter Squash and Lentil Stew is a nourishing, hearty dish perfect for January. The combination of protein-rich lentils and sweet winter squash creates a filling and balanced meal. The Instant Pot makes the cooking process incredibly fast, and the spices and herbs bring a wonderful depth of flavor to this comforting stew.

Ingredients:

• 1 small winter squash (such as acorn or kabocha), peeled and cubed
• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the onion, garlic, carrot, and celery, and sauté for 5-6 minutes until softened.
3. Stir in the cumin, cinnamon, turmeric, salt, and pepper, and cook for another minute to toast the spices.
4. Add the cubed winter squash, lentils, vegetable broth, and bay leaf.
5. Close the lid, set the valve to sealing, and cook on manual high pressure for 15 minutes.
6. Once the cooking cycle is complete, perform a quick release.
7. Stir the stew and adjust seasoning as needed.
8. Serve hot, garnished with fresh parsley.

This Instant Pot Winter Squash and Lentil Stew is a warm, hearty dish that’s perfect for a chilly January dinner. The combination of lentils and squash makes for a satisfying, nutrient-packed meal that’s both filling and comforting. The Instant Pot cooks the ingredients quickly, allowing the flavors to meld together beautifully without a long simmering time. It’s a wholesome, vegetarian stew that’s perfect for anyone looking for a cozy, nutritious winter meal.

Instant Pot Spaghetti Squash with Garlic Parmesan Sauce

Instant Pot Spaghetti Squash with Garlic Parmesan Sauce is a simple and delicious way to enjoy the mild, nutty flavor of spaghetti squash. This dish is topped with a rich garlic Parmesan sauce, making it an indulgent yet healthy alternative to traditional pasta. The Instant Pot ensures that the squash cooks to perfection with minimal effort, making it a great option for a busy weeknight.

Ingredients:

• 1 medium spaghetti squash, halved and seeded
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream or coconut cream
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)
• Olive oil, for drizzling

Instructions:

1. Place the trivet into the Instant Pot and add 1/2 cup of water.
2. Place the spaghetti squash halves, cut-side down, on the trivet.
3. Close the lid, set the valve to sealing, and cook on manual high pressure for 7 minutes.
4. Once the cooking cycle is complete, perform a quick release.
5. Carefully remove the squash from the Instant Pot and use a fork to scrape the flesh into spaghetti-like strands. Set aside.
6. Set the Instant Pot to sauté mode and melt the butter.
7. Add the minced garlic and cook for 1-2 minutes until fragrant.
8. Stir in the heavy cream (or coconut cream) and Parmesan cheese, cooking for another 2 minutes until the sauce is smooth and creamy.
9. Season with salt and pepper to taste.
10. Toss the spaghetti squash strands in the garlic Parmesan sauce until well-coated.
11. Serve hot, drizzled with olive oil and garnished with fresh parsley if desired.

This Instant Pot Spaghetti Squash with Garlic Parmesan Sauce is a delightful, lighter alternative to pasta. The tender, spaghetti-like strands of squash are enveloped in a creamy, garlicky sauce that’s rich yet not heavy. The Instant Pot ensures that the squash cooks perfectly and quickly, making this dish a fast, easy, and flavorful dinner option. With the garlic and Parmesan adding a savory punch, it’s a satisfying meal that’s both comforting and nutritious.

Instant Pot Butternut Squash and Sweet Potato Soup

Instant Pot Butternut Squash and Sweet Potato Soup is a creamy, comforting dish that combines the earthy flavors of butternut squash and sweet potatoes, with a touch of cinnamon and nutmeg for warmth. The Instant Pot cooks the ingredients quickly, allowing you to enjoy a smooth and velvety soup without hours of simmering. This soup is perfect for cozying up during chilly January evenings.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup heavy cream (optional)
• Fresh thyme, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat olive oil.
2. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
3. Stir in the cinnamon and nutmeg, cooking for an additional minute to toast the spices.
4. Add the cubed butternut squash, sweet potatoes, and vegetable broth, and season with salt and pepper.
5. Close the lid, set the valve to sealing, and cook on manual high pressure for 10 minutes.
6. Once the cooking cycle is complete, perform a quick release.
7. Use an immersion blender to blend the soup until smooth, or blend in batches using a countertop blender.
8. Stir in the heavy cream (if using) and adjust seasoning as needed.
9. Serve hot, garnished with fresh thyme.

Instant Pot Butternut Squash and Sweet Potato Soup is a warm and hearty soup that’s perfect for a cold winter day. The Instant Pot reduces the cooking time significantly, making it easy to prepare this rich, velvety soup with minimal effort. The combination of butternut squash and sweet potatoes creates a naturally sweet base, enhanced with the warmth of cinnamon and nutmeg. This comforting soup is an ideal way to kick off a cozy dinner or serve as a starter for a larger meal.

Instant Pot Acorn Squash with Brown Sugar and Butter

Instant Pot Acorn Squash with Brown Sugar and Butter is a simple yet decadent side dish that brings out the natural sweetness of acorn squash. The Instant Pot allows the squash to cook perfectly in a fraction of the time it would take in the oven, while the brown sugar and butter create a rich, caramelized glaze. This dish is ideal for a winter meal, offering a perfect balance of sweet and savory flavors.

Ingredients:

• 2 acorn squash, halved and seeded
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt, to taste
• 1/2 cup water

Instructions:

1. Pour the water into the bottom of the Instant Pot and insert the trivet.
2. Place the acorn squash halves on the trivet, cut-side up.
3. In a small bowl, mix together the butter, brown sugar, cinnamon, nutmeg, and salt.
4. Spoon the butter mixture into the center of each squash half.
5. Close the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes.
6. Once the cooking cycle is complete, perform a quick release.
7. Carefully remove the squash from the Instant Pot and serve hot, with the caramelized butter sauce spooned over the top.

Instant Pot Acorn Squash with Brown Sugar and Butter is a simple yet irresistible dish that brings out the best in this seasonal squash. The cooking process is quick and easy, and the results are a tender, caramelized squash with a sweet, buttery glaze. The brown sugar and butter infuse the squash with a rich flavor that makes it perfect as a side dish for winter meals or as part of a holiday feast. The Instant Pot cuts down the cooking time significantly, making this a hassle-free dish to enjoy throughout the season.

Instant Pot Delicata Squash with Honey and Thyme

Instant Pot Delicata Squash with Honey and Thyme is a savory-sweet dish that brings out the natural sweetness of delicata squash, balanced by the earthy notes of thyme. The honey adds a subtle sweetness that enhances the flavor of the squash, while the Instant Pot ensures the squash is perfectly tender and infused with all the flavors. This dish is a perfect side for any winter dinner.

Ingredients:

• 2 delicata squash, halved and seeded
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
• Salt and pepper, to taste
• 1/4 cup vegetable broth

Instructions:

1. Pour the vegetable broth into the Instant Pot and insert the trivet.
2. Place the squash halves on the trivet, cut-side up.
3. Drizzle the olive oil and honey over the squash, then sprinkle with thyme, salt, and pepper.
4. Close the lid, set the valve to sealing, and cook on manual high pressure for 6 minutes.
5. Once the cooking cycle is complete, perform a quick release.
6. Carefully remove the squash from the Instant Pot and serve hot, drizzled with any remaining honey and thyme mixture from the pot.

Instant Pot Delicata Squash with Honey and Thyme is a delicious, simple side dish that showcases the sweet and savory flavor of delicata squash. The combination of honey and thyme creates a balanced glaze that infuses the squash with aromatic sweetness, while the Instant Pot guarantees a quick and tender cook. This dish is perfect for weeknight dinners or as a side to accompany your favorite protein. The delicate sweetness and herbaceous notes make it a versatile option that pairs well with many winter dishes.

Instant Pot Spicy Butternut Squash Chili

Instant Pot Spicy Butternut Squash Chili combines the comforting flavors of a traditional chili with the sweetness of butternut squash and a spicy kick. This hearty dish is packed with vegetables, beans, and spices, making it a perfect meal to warm you up during the colder months. The Instant Pot allows the flavors to develop quickly while ensuring that the squash and beans cook to perfection. It’s a flavorful, nutritious chili that can be enjoyed on its own or with a side of cornbread.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the chopped onion, garlic, and red bell pepper, and sauté for 5-6 minutes until softened.
3. Stir in the chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper, and cook for another minute.
4. Add the diced butternut squash, kidney beans, diced tomatoes, and vegetable broth. Stir to combine.
5. Close the lid, set the valve to sealing, and cook on manual high pressure for 8 minutes.
6. Once the cooking cycle is complete, perform a quick release.
7. Stir the chili and adjust seasoning if needed.
8. Serve hot, garnished with fresh cilantro.

This Instant Pot Spicy Butternut Squash Chili offers a perfect balance of heat and sweetness, thanks to the earthy squash and the blend of bold spices. The Instant Pot makes it incredibly quick to prepare, with the squash becoming tender and the flavors melding beautifully. This chili is hearty, satisfying, and perfect for a weeknight dinner. It’s a great option for anyone looking for a healthy and flavorful twist on a classic chili, and the added heat makes it an exciting winter dish.

Instant Pot Acorn Squash Risotto

Instant Pot Acorn Squash Risotto is a creamy, luxurious dish that combines the sweetness of acorn squash with the rich texture of traditional risotto. Using the Instant Pot reduces the typical time and effort involved in making risotto, but still delivers a dish that’s creamy and full of flavor. The roasted squash adds depth and a touch of sweetness, making this risotto the perfect winter comfort food.

Ingredients:

• 1 medium acorn squash, peeled, seeded, and cubed
• 1 cup Arborio rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup dry white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh sage, for garnish

Instructions:

1. Set the Instant Pot to sauté mode and heat the olive oil.
2. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
3. Stir in the Arborio rice and cook for 1-2 minutes, toasting the rice lightly.
4. Add the white wine (if using) and cook until it’s mostly absorbed by the rice.
5. Add the cubed acorn squash, vegetable broth, salt, and pepper, and stir to combine.
6. Close the lid, set the valve to sealing, and cook on manual high pressure for 6 minutes.
7. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then perform a quick release.
8. Stir the risotto and mix in the butter and grated Parmesan cheese until smooth and creamy.
9. Serve hot, garnished with fresh sage.

Instant Pot Acorn Squash Risotto is a luxurious and comforting dish that’s perfect for a cozy winter meal. The sweetness of the acorn squash pairs beautifully with the creamy texture of the risotto, creating a dish that’s both hearty and satisfying. The Instant Pot makes this traditionally labor-intensive dish much easier to prepare, without sacrificing flavor or texture. It’s perfect for a special dinner or a festive occasion and is sure to be a crowd-pleaser.

Instant Pot Roasted Delicata Squash and Chickpeas

Instant Pot Roasted Delicata Squash and Chickpeas is a simple, healthy dish that highlights the natural sweetness of delicata squash, paired with crispy, savory chickpeas. The Instant Pot makes this recipe quick and easy by cooking the squash and chickpeas to perfection, allowing for a roasted flavor without the need for an oven. This dish can be enjoyed as a side or as a main for a light, nutritious meal.

Ingredients:

• 2 delicata squash, halved, seeded, and sliced into half-moons
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions:

1. Pour 1/2 cup water into the Instant Pot and insert the trivet.
2. Place the delicata squash slices and chickpeas on the trivet, arranging them in an even layer.
3. Drizzle olive oil over the squash and chickpeas, then sprinkle with cumin, smoked paprika, salt, and pepper.
4. Close the lid, set the valve to sealing, and cook on manual high pressure for 4 minutes.
5. Once the cooking cycle is complete, perform a quick release.
6. Carefully remove the squash and chickpeas from the Instant Pot and drizzle with lemon juice.
7. Serve hot, garnished with fresh parsley.

Instant Pot Roasted Delicata Squash and Chickpeas is a light yet flavorful dish that’s both satisfying and healthy. The Instant Pot ensures that the squash becomes tender while the chickpeas stay slightly crispy, creating a delightful contrast in textures. The cumin and smoked paprika add warmth and depth to the dish, while the lemon juice brightens it up. It’s a perfect winter meal that’s easy to prepare and full of flavor, making it a great option for both vegetarians and meat-eaters alike.

Note: More recipes are coming soon!