INSTANT POT® BUTTERNUT SQUASH BREAKFAST BOWL

Instant Pot® Butternut Squash Breakfast Bowl image

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

Provided by Angela Sackett Superhotmama

Time 31m

Yield 6

Number Of Ingredients 11

Ingredients

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
¼ cup chopped pistachio nuts
2 tablespoons cranberry sauce, or to taste
1 orange, zested

Steps:

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.
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 : Calories 229.1 calories, Carbohydrate 34.8 g, Fat 10.8 g, Fiber 6 g, Protein 4.1 g, SaturatedFat 7.5 g, Sodium 91.7 mg, Sugar 11.1 g