Instant Pot Butternut Squash Breakfast Bowl
Description
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.
Ingredients
•
1 cup coconut milk
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1 medium butternut squash, peeled and cut into large chunks
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2 tablespoons maple syrup
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1 tablespoon ground cinnamon
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1/2 teaspoon dried rosemary
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1 pinch sea salt
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1/4 cup chopped pistachio nuts
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2 tablespoons cranberry sauce, or to taste
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1 orange, zested
Directions
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.