Pour 1 cup water into the Pressure Cooker.
Place the butternut squash onto steamer basket and lower into the Pressure Cooker.
Place the lid on and lock into place. Make sure the Steam Release Dial is in the NO STEAM position.
Select STEAM on High for 8 minutes.
Once finished, hit STOP, and then turn the Steam Release Dial to the RELEASE STEAM setting .
Once the Bobber Valve has dropped, remove the lid and carefully take the squash out and set aside.
Select SAUTE on More and add the oil.
Once hot, add the pancetta and cook until fat has begun to render and is beginning to get crisp, about 3 minutes.
Add the sage and cook for 1 minute.
Hit STOP to stop the cooking.
Return the cooked squash to the pot and add the salt, butter and cream.
Mash and taste, adding more salt and/or cream, if desired.