Chicken and Pasta in Butternut Squash Puree
The thick butternut squash puree makes this a wholesome meal for babies learning to use a spoon.
Servings Prep Time
2cups 10minutes
Cook Time
9minutes
Servings Prep Time
2cups 10minutes
Cook Time
9minutes
Ingredients
  • 1/2pound boneless skinless chicken thighsdiced into baby-safe pieces (less than 1/2 inch in all directions)
  • 1/4cup orzo pasta
  • 1cup water or low-sodium chicken broth
  • 3cups frozen diced butternut squash
Instructions
  1. Add the diced chicken, orzo, and water or low-sodium chicken broth to the pressure cooking pot. Place a steamer basket inside the cooking pot and place the butternut squash on top. Lock the lid in place. Select High Pressure and 4 minutes cook time.
  2. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 5 minutes, then finish with a quick pressure release. When the float valve drops, carefully remove the lid. Remove the steamer basket and butternut squash from the cooking pot. Set aside.
  3. Use an instant-read thermometer to check the chicken for doneness. Use a slotted spoon to remove the chicken and orzo from the pressure cooking pot, reserving the cooking water. Allow to cool until comfortable to handle.
  4. Place the butternut squash in a blender jar or food processor. Add 1/4 cup reserved cooking water and blend until the desired consistency is reached. (Add more water if needed to blend but use the minimum amount necessary.) Remove to a bowl and mix in the chicken and orzo with a spoon.
Recipe Notes

TIP: Orzo pastas can have a broad range of cook times. This recipe was written for orzo with a packaged stovetop cook time between 8 and 11 minutes. If you don’t have orzo pasta on hand, you can substitute pearl couscous with no change to the cook time.