Pressure Cooker Squash With Honey and Lemongrass Recipe (2024)

The Instant Pot directions say its low pressure setting cooks at 5.8 - 7.2 PSI. Its high pressure is 10.2 - 11.6 PSI. The article at the link Aaron gave says, if using the higher pressure range, to increase cooking times by 7% to 15% for recipes which specify cooking at 15 PSI.

I always use some liquid--usually water--in the pressure cooker.
How much did you add? There's none listed in the ingredients.

followed recipe. Burned on the bottom. Thought it might without water. Did I miss something??

Diet requires less butter, so I used half and added 1/4 water. The lemongrass I had on hand was in a spice mix with curry and ginger. Will repeat! 20 minutes on high for instant pot was fine. We licked the pot! Will definitely make again!

I doubled the recipe and made it in one batch and it came out great. I mashed it with a fork rather than pureeing it. Delicious, and nice lemony flavor from the lemon grass (I used two stalks). Perfect Thanksgiving side.

Meh, roasting in the oven with a little olive oil and seasoned as you wish is way better. If I wanted to eat baby food I could just buy a jar and be done with it

Maybe best recipe I’ve made from NYT! And I didn’t have any lemongrass

Delicious and so easy. I made this two nights in a row, the first night with delicata squash, as the recipe calls for, and the second night with cubes butternut squash from the grocery store. I added a couple of minutes to the cook time, as recommended by other reviewers. I didn’t bother melting the butter first.

for Instant pot: mix ingredients in recipe in heatproof bowl on the rack that comes with the Instant Pot. Add one cup water beneath rack and follow recipe pressure cooking instructions, using high pressure and quick release. The caramelization is subtle and lovely! I didn't need to use any honey, the squash was plenty sweet. Also, I didn't have lemon grass, but half-a-lemon's worth of lemon zest worked fine.

Very bitter aftertaste. A big disappointment.

I enjoyed making and eating this recipe using my pressure cooker. The video showed lots of water along with the squash and after puréeing created more of a sauce for them to enjoy. I noticed the other comments with some people saying their squash burned. Mine did not burn, but there was no water left in the pot. Squash pieces were very caramelized. So my result was more of dry a “mashed potato” consistency, and of course I could have added water. It was really good, and easy. Thanks!

Do you think this would work with sweet potatoes?

I used an Instant pot an liked the result. Next time I want to use a slightly longer cooking time, maybe 25 minutes. But it was great this time.

I've just did the recipe, i stopped after 10 minutes since i smelled burnt from the pressure cooker. Yes, it was burnt in the bottom but the rest is delicious.

I made this, but would add a little water, because it had a burnt butter flavor which I didnt like, I would add half a cup of water just for the purpose of avoiding the burnt butter flavor.

Diet requires less butter, so I used half and added 1/4 water. The lemongrass I had on hand was in a spice mix with curry and ginger. Will repeat! 20 minutes on high for instant pot was fine. We licked the pot! Will definitely make again!

I doubled the recipe and made it in one batch and it came out great. I mashed it with a fork rather than pureeing it. Delicious, and nice lemony flavor from the lemon grass (I used two stalks). Perfect Thanksgiving side.

Lesson learned: drain the squash as much as you can before you puree it. My squash had pretty much liquified anyway, so I dumped the entire contents of the pot into the blender ... and ended up with butter soup. Seriously - it's like butter with a hint of squash and lemongrass.

wierd, lemongrass too old? soggy

So no extra liquid needed? Instant Pot says always include at least a half cup liquid.