Instant Pot Healthy Nacho Cheese Sauce with Butternut Squash

Bowl of cheese sauce with chips

4.7 from 3 reviews

Creamy, cheesy, and good for you too!  This cheese sauce is more vegetables than it is cheese and your whole family will love it!




  1. 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.  
  2. 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 a knife or vegetable peeler, scrape out seeds, and coarsely chop.
  3. This step can be done on the stove top while the squash is cooking or directly in the pressure cooker pot while the squash cools.  Add butter to medium saute pan on stove top or to pressure cooker pot and melt 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, whisking constantly until it thickens, 2-3 minutes. Pour mixture into a blender and add cooked butternut squash, cheese, jalapeno slices and liquid, mustard, salt, cumin, paprika, and chili powder.  Blend until smooth.
  4. Use immediately or store in an airtight container in the fridge for up to 2 weeks.  Freezes well.


Keywords: instant pot recipe, butternut squash, healthy cheese sauce