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Instant Pot Stewed Squash
Course
Side Dish
Cuisine
Vietnamese
Keyword
Stewed Squash
Prep Time
10
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
16
minutes
minutes
Servings
6
Calories
757
kcal
Author
Corrie
Ingredients
2
tablespoon
vegetable oil
1
tablespoon
garlic
chopped
1(2½-pound)
butternut squash
peeled and cut into 1-inch cubes
2
tablespoon
fish sauce
1
tablespoon
sugar
as required
Salt and freshly ground black pepper
¾
cup
vegetable broth
Instructions
Add the oil in the Instant Pot and select “Sauté”. Now, add the garlic and cook for about 1 minute.
Add the squash cues and cook for about 1 minute.
Press “Cancel” and stir in the remaining ingredients.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 4 minutes.
Press “Cancel” and allow a natural release.
Carefully, remove the lid and serve hot.
Nutrition
Calories:
757
kcal
|
Carbohydrates:
186
g
|
Protein:
16
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
651
mg
|
Potassium:
5523
mg
|
Fiber:
31
g
|
Sugar:
37
g
|
Vitamin A:
166157
IU
|
Vitamin C:
329
mg
|
Calcium:
755
mg
|
Iron:
11
mg