Combine the brown sugar, pumpkin seeds, cranberries and pecans in a bowl, set aside.
Peel the butternut squash and slice into one inch squares discarding any seeds as you go.
Make sure you have the wire rack on the base of your Instant Pot and add the stock.
Add the diced squash and seal with the lid.
Cook on high pressure for one minute and then let release naturally for 1 minute before taking off the lid.
Using a large spoon, gently transfer the cooked squash to a large bowl.
Sprinkle half of the brown sugar mixture onto the sqush and slowly fold through the squash.
Transfer the squash to a serving dish and top with the remaining sugar mixture.
Spoon the melted butter over the top of the squash and serve at once.