October 30th, 2017
From Master the Electric Pressure Cooker More Than 100 Delicious Recipes from Breakfast to Dessert , By Marci Buttars and Cami Graham
Add 1 cup of water to the pressure cooker pot and place collapsible steamer basket inside. Place chopped squash on top. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 8 minutes. If using a whole squash, place the squash on top of a trivet and cook at high pressure for 25 minutes.
For chopped butternut squash, when cooking is complete, use a quick release. For whole squash, use a natural release for 10 minutes and then release any remaining pressure (could also use a full natural release). Remove the peel with your hands or a knife, scrape out seeds, and coarsely chop.
While squash is cooking, add butter to a small pot and melt on the stove top over medium-high heat. Add onion and garlic and stir until softened, about 4 minutes. Sprinkle flour on top of onions and stir for 1 minute. Slowly pour in milk and whisk constantly until it thickens, 2–3 minutes. Pour mixture into a blender and add cooked butternut squash, cheese, nutritional yeast (if using), jalapeño slices and liquid, mustard, cumin, paprika, chili powder, and salt. Blend until smooth.
Use immediately or store in an airtight container in the fridge for up to 2 weeks.