Instant Pot Butternut Squash Breakfast Bowl

Cranberry sauce and pistachios top this fancy-tasting but easy breakfast bowl of pureed butternut squash cooked with coconut milk and fall spices in an Instant Pot.

• Preparation Time: 10 mins
• Cooking Time: 16 mins
• Total Time: 26 mins
• Calories: 229 Calories

Ingredients

• 1 tablespoon ground cinnamon
• 1 cup coconut milk
• 1 orange, zested
• 2 tablespoons maple syrup
• 1 pinch sea salt
• 1 medium butternut squash, peeled and cut into large chunks
• 2 tablespoons cranberry sauce, or to taste
• 0.5 teaspoon ground ginger
• 0.5 teaspoon dried rosemary
• 0.25 teaspoon ground nutmeg
• 0.25 cup chopped pistachio nuts

Recipe Instructions

Step 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.

Step 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.