Instant Pot Butternut Squash

• 2 tablespoons olive oil
• 1 (3 lb.) butternut squash, peeled, seeded and cut into 3/4-in. cubes (about 8 cups)
• 1/4 cup water
• 1/2 teaspoon flaky sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon fresh thyme leaves

1. Turn Instant Pot to the "Saute" setting. Add olive oil, and heat until shimmering, about 1 minute. Add squash cubes, and cook, in batches if necessary, stirring occasionally, until golden brown, about 5 minutes. Add 1/4 cup water and place lid on Instant Pot; turn to manual setting with "high-pressure", making sure the steaming valve is closed. Set to 5 minutes (this will take about 8 minutes to come up to pressure).
2. Carefully open the steaming valve, and allow steam to fully escape, about 2 minutes. Turn off Instant Pot. Transfer squash to a serving dish. Sprinkle with salt, pepper, and thyme. Serve immediately.
3. Another method for cooking butternut squash in the Instant Pot is to halve an unpeeled squash lengthwise an and scoop out the seeds; place over the steaming insert in the Instant Pot and add 1/3 cup water. Set the Instant Pot to manual with high pressure for 12 minutes. Release the steaming valve and remove squash from Instant Pot when steam has fully released. Remove and scoop out the meat of the squash from the skin. Discard skin and use butternut flesh as a "mash" in any application. Stir into a risotto, make a quick bread, or use for a hearty fall soup.

olive oil, butternut squash, water, flaky sea salt, black pepper, thyme

Taken from www.myrecipes.com/recipe/instant-pot-butternut-squash (may not work)