Instant Pot® Butternut Squash Breakfast Bowl - cooking recipe

Ingredients

1 cup coconut milk
1 medium butternut squash, peeled and cut into large chunks
2 tablespoons maple syrup
1 tablespoon ground cinnamon
1/2 teaspoon dried rosemary
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 pinch sea salt
For Topping:
1/4 cup chopped pistachio nuts
2 tablespoons cranberry sauce, or to taste
1 orange, zested

Preparation

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(R)). 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.