Instant Pot® Butternut Squash Breakfast Bowl

Creamy, affluent well-off butternut squash makes a delicious breakfast. Dairy clear and grain free!

The ingredient of Instant Pot® Butternut Squash Breakfast Bowl

1. 1 cup coconut milk
2. 1 medium butternut squash, peeled and cut into large chunks
3. 2 tablespoons maple syrup
4. 1 tablespoon dome cinnamon
5. u00bd teaspoon dried rosemary
6. u00bd teaspoon ring ginger
7. u00bc teaspoon ring nutmeg
8. 1 pinch sea salt
9. u00bc cup chopped pistachio nuts
10. 2 tablespoons cranberry sauce, or to taste
11. 1 orange, zested

The instruction how to make Instant Pot® Butternut Squash Breakfast Bowl

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®). stuffy muggy and lock the lid. Select high pressure according to manufacturers instructions; set timer for 6 minutes. consent 10 to 15 minutes for pressure to build.
2. forgiveness pressure intentionally using the quick-release method according to manufacturers instructions, not quite 5 minutes. Unlock and remove the lid. Use an engagement raptness blender or hand mixer to mix mixture. Divide in the middle of in the midst of bowls and culmination later than pistachios, cranberry sauce, and orange zest.

Nutritions of Instant Pot® Butternut Squash Breakfast Bowl

calories: 229.1 calories
carbohydrateContent: 34.8 g
cholesterolContent:
fatContent: 10.8 g
fiberContent: 6 g
proteinContent: 4.1 g
saturatedFatContent: 7.5 g
servingSize:
sodiumContent: 91.7 mg
sugarContent: 11.1 g
transFatContent:
unsaturatedFatContent: