Recipe: Delicious Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese

Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese. Remove the skin, cut squashes in half and use a fork to scoop out the seeds. The amount of water and cooking time remain the same. Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese.

Add butter to medium saute pan on stove top or to pressure cooker pot and melt over medium high heat. In our family everyone has a story about my husband's tenacity. When he wants something done, or a problem solved, he leaves no stone unturned in his Foolproof step-by-step instructions + tips for an Instant Pot peach cobbler with the CrispLid to crisp the topping. You can cook Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese

1. It's 1 1/2 cup of Delicata or Butternut Squash Puree (about 3 small Delicata Squash).
2. It's 12 oz of Box Penne Pasta.
3. You need 3 cup of Water (+about 1 c more if making squash puree).
4. You need 1/2 tsp of Pumpkin Pie spice.
5. You need 1/4 tsp of Curry powder.
6. You need 1/2 cup of 1% milk.
7. You need 1 1/2 tsp of Garlic powder.
8. Prepare 1/2 tsp of Onion powder.
9. You need 6 oz of Shredded Cheese (Sharp Cheddar or Mac & Cheese Blend).

This easy recipe does not use cake mix. Add tomatoes, broth, green onions, salt and pepper. Remove squash with a slotted spoon. To serve, top with croutons, cheese and bacon.

Instant Pot (Electric Pressure Cooker) Delicata Squash Mac & Cheese instructions

1. To make Delicata squash puree put 1 c of water into the Instant Pot. Add the trivet and put 3 small whole (do not pierce) squashes onto it. Cook on Manual High for 10 minutes, quick releasing the pressure. Allow the squashes to cool. Remove the skin, cut squashes in half and use a fork to scoop out the seeds. Discard skin & seeds. Put the pulp into a food processor. Add Pumpkin Pie Spice and Curry to pulp and blend until smooth. You may have to add a little water to get a smooth consistency..
2. Start with clean and dried Instant Pot liner. Add 12 oz box of Penne and enough water to cover pasta (about 3 cups.).
3. Cook pasta on manual high 1 minute less than half of the cooking time. For instance, if box directions say boil for 10 minutes-set the IP for 4 minutes. After cooking, do a quick release (watch for water spatter.).
4. Open lid and scoop off most of the water, leaving maybe 1/2- 3/4 cup in pot with pasta..
5. Add the garlic powder and onion powder to the milk. Stir and then add the mixture to the pot..
6. Next add 6 oz of grated cheese and stir until mostly melted..
7. Add the squash puree and stir..
8. Put the pot on sauté and stir mixture for 3-5 minutes until hot and mixture is smooth..
9. Remove liner from pot and allow to cool slightly before serving. Add salt & white or black pepper to taste. Mixture will thicken as it cools..

Carefully place squash halves on top of trivet. Lock lid and close pressure valve.. The only difficulty I had in getting the squash out of my Instant Pot was that the squash was soft once cooked through. Don't be intimidated by the elegant name. The classic French dish is now made easier in one appliance!