Pressure-Steamed Whole Squash Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Pressure-Steamed Whole Squash Pressure Cooker Recipe


SERVES 4 to 6 as a side dish, or makes 2 to 2½ cups puree – Cooker: 5- to 7-quart, depending on size of squash – Time: 7 to 9 minutes at HIGH pressure

  • 1 hard-skinned winter squash, about 1½ pounds (choose one that will fit in your pressure cooker, on top of the steamer rack)
  • 2 cups water


  1. Using the tip of a sharp knife or a sharp metal skewer, poke 6 to 8 slits or holes around the body of the squash
  2. Place a steamer basket in a 5- to 7-quart (or size needed to fit the squash) pressure cooker
  3. Add the water
  4. The water will touch the bottom of the basket
  5. Place the squash in the basket
  6. Close and lock the lid
  7. Set the burner heat to high
  8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  9. Set a timer to cook for 7 minutes
  10. Remove the pot from the heat
  11. Open the cooker with the Quick Release method
  12. Be careful of the steam as you remove the lid
  13. Using a sharp knife, test the squash to see if it is cooked through; it should slide all the way in with no resistance
  14. If the squash is not quite tender, relock the cooker, bring it back up to HIGH pressure, and cook for another 1 or 2 minutes
  15. Open the cooker with Quick Release again
  16. Let the squash rest in the pot for a moment or two
  17. Carefully transfer it to a cutting board with a large pair of metal tongs or with potholder-protected hands
  18. Cut the squash in half, let it cool a bit, and use a soup spoon to scoop out the seeds
  19. The cooked flesh will easily lift away from the skin
  20. Mash with a fork to serve as a side dish or puree in a food processor or with an immersion blender to use in recipes
  21. It will keep in an airtight container in the refrigerator up to 3 days or in the freezer up to 6 months

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