Instant Pot® Butternut Squash Breakfast Bowl

• 1 cup coconut milk
• 1 medium butternut squash, peeled and cut into large chunks
• 2 tablespoons maple syrup
• 1 tablespoon ground cinnamon
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 pinch sea salt
• For Topping:
• 1/4 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(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.

coconut milk, butternut squash, maple syrup, ground cinnamon, rosemary, ground ginger, ground nutmeg, salt, pistachio nuts, cranberry sauce, orange

Taken from www.allrecipes.com/recipe/269232/instant-pot-butternut-squash-breakfast-bowl/ (may not work)