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Instant Pot® Butternut Squash Breakfast Bowl

Rated as 4 out of 5 Stars

"Creamy, rich butternut squash makes a delicious breakfast. Dairy free and grain free!"
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31 m servings 229
Original recipe yields 6 servings (6 bowls)


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  1. 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(R)). 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. 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.

Nutrition Facts

Per Serving: 229 calories; 10.8 34.8 4.1 0 92 Full nutrition

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Very good. You can do it with or without the cranberry (I actually used a strawberry/cranberry jam) depending on whether you want savory or sweet. Also, I used 1 tsp cinnamon, not 1 tbsp which s...