Remove the stem and slice off the top and bottom of each squash.

Slice in half and remove seeds and stringy fibers.

Cut into chunks.

Arrange the cut chunks in a steamer basket.

Pour one cup of water into the pressure cooker pot.

Using the trivet, lower the squash into the pot.

Place the lid on the unit and turn to locked position.

Turn the steam release valve to sealing.

Press the manual button and adjust the timer to 5 minutes.

When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam. (QR)

Use two towels to lift the squash out of the pressure cooker.

Allow the squash to cool enough to handle.

Empty the used water from the pressure cooker pot, wipe dry and place back into the cooker.

Use a paring knife to remove the skin from the squash.

Place the cooked, peeled squash into the pressure cooker pot.

Add one cup apple cider and one cup brown sugar.

Use a potato masher to mash the squash and mix.

Add the cinnamon sticks, ginger, nutmeg, ground cloves and apple cider vinegar to the mixture.

Cover with the lid and turn to locked position.

Turn the steam release valve to sealing.

Press the manual button and adjust the timer to 3 minutes.

When the pressure cooker has finished cooking and the timer has counted to zero, carefully release the steam. (QR)

Remove the cinnamon sticks and discard.

Use an immersion blender to puree the mixture until smooth.

Put into container(s) and cool to room temperature.

Refrigerate until ready to serve.