Name: 20-Min Sweet Pecan Instant Pot Acorn Squash
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: squash
Ingredients: 1 acorn squash; 1 cup water; 1/4 cup unsalted butter; 1/2 cup chopped pecans; 2 tablespoons agave nectar (honey or maple syrup also works); 1/4 teaspoon ground cinnamon; 1/8 teaspoon salt

This is an overhead image of a cooked acorn squash cut in half. The acorn squash sits on a white piece of parchment paper and is topped with a cinnamon pecan sauce. — Instant Pot Acorn Squash takes only 5 minutes to cook and topped with sweet cinnamon pecans making it the perfect autumn side dish! Serve it alongside your turkey this Thanksgiving or any weeknight for an easy side dish!

Making acorn squash in the instant pot changed the way I make acorn squash! It’s such a simple process and I love that I don’t have to even turn on my oven.

If you’re making this for a holiday dinner or even just a regular ol’ weeknight dinner it’s nice not to have to do the oven juggle. Use your oven for the main dish and make your acorn squash in your instant pot!

Don’t even get me started on the saucy sweet pecan topping! It’s borderline dessert it’s so delicious!

What is Acorn Squash?

Acorn squash is a winter squash that always pops in my mind in the autumn months. It has a green outside with long ridges running down it and a sweet orange flesh inside.

Some of my favorite acorn squash recipes are Acorn Squash Soup, seasonal Sweet Cinnamon Pecan Acorn Squash side dish, Sloppy Joe Stuffed Acorn Squash and can even a great sub for pumpkin puree!

What you’ll need for Instant Pot Acorn Squash

Acorn Squash. Of course! The great thing about acorn squash is it keeps pretty well so if you don’t get around to cooking it immediately, it can store pretty well in your fruit basket or pantry.

Water. We’re going to put this at the bottom of the instant pot to build up that steam and pressure in the instant pot.

Unsalted Butter. This is for the sweet pecan topping. If you only have salted butter, that’s fine, just skip the salt later on in the recipe.

Pecans. Such a yummy, nutty texture on top! We’re going to sweeten them up, add some cinnamon spice and shower our acorn squash with them!

Agave Nectar. For adding some sweetness to the pecan mixture. If you prefer, you can also use honey or maple syrup.

Cinnamon. For some cozy autumn flavor that pairs perfectly with the creamy acorn squash!

Salt. Just a sprinkle.

How do you prepare squash for cooking?

Step 1: Cut. Cut the acorn squash in half across the middle. I love the adorable flower shape of the acorn squash so cutting it width-wise is my favorite way to cut it.

Step 2: Scoop. Use a spoon to scoop out the seeds and any stringy flesh in the center hole. You can save the seeds for later roasting or discard them.

That’s it! Follow those two steps and now you’re ready to pop it in your instant pot!

Do you peel acorn squash before cooking?

Nope! You can keep the green skin on the acorn squash while it cooks in the instant pot. The skin holds the flesh together and I fear peeling it and then cooking it would result in a big mushy mess at the bottom of your instant pot.

Plus, the green skin makes for the perfect little flower bowl that’s really adorable!

Don’t eat the skin, just scoop out the flesh and enjoy!

This is a side view of an acorn squash on a white counter. The stem is facing the camera and the ridges of the acorn squash are going backward.

This is an overhead image of an acorn squash cut in half. An antique spoon is scooping the seeds out of the center. The acorn squash sits on a white counter.

How to Cook an Acorn Squash in the Instant Pot

After you cut the acorn squash and scoop out the seeds, place 1 cup of water into the pressure cooker and add the metal trivet.

Add the acorn squash into the pressure cooker and secure the lid on top, making sure the vent is sealed.

Pressure cook on high for five minutes. The instant pot will take 5 – 10 minutes to come up to pressure and then start the cook time countdown.

After it cooks for 5 minutes, release the vent and allow the steam to vent all the way out.

Once the steam is vented, use tongs to remove the acorn squash from the instant pot.

(Optional step) Place the acorn squash cut-side down in a hot skillet with butter for 3 – 5 minutes until the tops get a golden brown around the edges. This is optional because it’s definitely not necessary to the recipe, but it does make for a crisp top edge and a prettier

Remove from the pan and place on a plate.

Make the Sweet Pecan Topping

On the stovetop, melt the butter in a large pan over medium heat.

Add the pecans to the pan with the butter and cook for 1 minute until the pecans are fragrant.

Add the agave nectar, cinnamon, and salt to the pan. Stir for 30 seconds and then remove from the heat.

Pour the sweet pecan mixture on top of the acorn squash and enjoy!

This is a side view of a cooked acorn squash cut in half and topped with a sweet pecan sauce. The acorn squash sits on a white piece of parchment paper.

This is an overhead view of a cooked acorn squash with a spoon in it scooping up some orange flesh. The spoon is leaning against the side of the acorn squash. The squash is topped with pieces of pecans. The acorn squash sits on top of a piece of white parchment paper.

Time for cooking Acorn Squash in Instant Pot

It only takes five minutes to cook an acorn squash in the instant pot! I mean, it will take about 10 minutes for the instant pot to build up pressure, then the 5 minute cook time will begin, then it will take a couple minutes for the steam and pressure to release. But technically the cook time is only 5 minutes!

How to Store & Reheat Instant Pot Acorn Squash

Keep your acorn squash in an airtight container in the fridge for about 5 days, Reheat in the microwave or in the oven until it is heated through.

More Instant Pot Recipes

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free