Instant Pot Butternut Squash Breakfast Bowl


Creamy, rich butternut squash makes a delicious breakfast. Dairy-free and grain free!

Prep Time:
10 mins
Cook Time:
16 mins
Additional Time:
5 mins
Total Time:
31 mins


  • 1 cup coconut milk

  • 1 medium butternut squash, peeled and cut into large chunks

  • 2 tablespoons maple syrup

  • 1 tablespoon ground cinnamon

  • ½ teaspoon dried rosemary

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • 1 pinch sea salt

For Topping:

  • ¼ cup chopped pistachio nuts

  • 2 tablespoons cranberry sauce, or to taste

  • 1 orange, zested


  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). 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
11g Fat
35g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 229
% Daily Value *
Total Fat 11g 14%
Saturated Fat 8g 38%
Sodium 92mg 4%
Total Carbohydrate 35g 13%
Dietary Fiber 6g 21%
Total Sugars 11g
Protein 4g
Vitamin C 46mg 229%
Calcium 132mg 10%
Iron 4mg 21%
Potassium 897mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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