Miso-Braised Butternut Squash Pressure Cooker Recipe

Miso-Braised Butternut Squash Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 3 minutes at HIGH pressure

• 2 pounds butternut squash, peeled and diced into 1-inch hunks (4 cups)
• 2 cloves garlic, minced
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons mirin
• 3 tablespoons white miso
• 1 cup vegetable broth
• ½ cup unsweetened coconut milk

Method

1. Place the squash cubes in a 5- to 7-quart pressure cooker and add the garlic, ginger, mirin, 1 tablespoon of the miso, the broth, and coconut milk
2. Bring to a boil
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 3 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. The squash will have softened and the liquid thickened
11. Stir in the remaining 2 tablespoons miso
12. Serve immediately

Full List of Vegetables Recipes
Full List of Butternut-Squash Recipes