Instant Pot Butternut Squash Breakfast Bowl

Ingredients

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

Instructions

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). 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.
2. 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.