Instant Pot® Butternut Squash Breakfast Bowl recipe

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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

Nutrition Info

229.1 calories
carbohydrate: 34.8 g
cholesterol: : -
fat: 10.8 g
fiber: 6 g
protein: 4.1 g
saturatedFat: 7.5 g
servingSize: -
sodium: 91.7 mg
sugar: 11.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 bowls

Recipe Note

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

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