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Instant Pot Butternut Squash Cranberry Bake

Servings: 4

Ingredients

  • 1 medium butternut squash
  • 1 cup whole cranberries
  • 1/4 cup maple syrup
  • 1.5 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2-3 sprigs fresh rosemary or 1 teaspoon dried

Instructions

  • Peel, de-seed, and cube butternut squash into 1/2-1 inch cubes.
  • Add to instant pot.
  • Stir in remaining ingredients.
  • Lock on instant pot lid, and close pressure valve.
  • Set to manual, and select a cook time of 5 minutes.
  • Release pressure immediately after cook time is finished.
  • Open cooker and stir.