Instant Pot® Butternut Squash Breakfast Bowl

Instant Pot® Butternut Squash Breakfast Bowl

by Audrey Barrett 2 years ago
4 (1)
16 minutes
229.1 kcal
34.8 g carbs
Share recipe
Description

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

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
Directions
  1. 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. 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.
Nutrition Facts
serving: 6 bowls
calories: 229.1 kcal
carbohydrates: 34.8 g
protein: 4.1 g
saturated fat: 7.5 g
sodium: 91.7 mg
fiber: 6 g
sugar: 11.1 g