1 cup water
1 acorn squash, halved and with the seeds scooped out
1 tablespoon butter
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
Kosher salt
Freshly ground black pepper
Place the trivet in the Instant Pot and add the water.
Divide the butter, brown sugar, cinnamon, salt and pepper between the two halves, sprinkling them over the tops.
Place the squash halves, cut-side up, on top of the trivet.
Close the pot, and turn the pressure valve to the sealing position.
Cook on high pressure for 12 minutes.
When the cooking time is up, quick release the pressure, and carefully open the lid.
Serve hot.