Peel the skin and cut it into bite-sized cubes. Now take a cookie pan sheet and place the butternut squash pieces.
Oil them up with some extra virgin olive oil and season it with salt. Mix well. Now roast them in a preheated oven @425 degree F. for about 20 to 25 minutes.
Toss the cubes halfway through the bake time to bake evenly and the edges are golden brown and a bit crispy. Once cooked, remove from the oven and set aside.
Take ½ quinoa, wash them, add them into the instant pot inner pot, add 1 cup of water and salt. Lock the lid and set the steam valve to its sealing position.
Select the Manual button and cook for 1 minute on high pressure. Allow the pressure release naturally.