Here’s a step-by-step guide to make the perfect kabocha squash, sometimes referred to as a Japanese pumpkin, in the instant pot. This speedy method makes a tender, delicious squash that is cooked and ready to use in all your favorite fall recipes.
Place trivet inside of the Instant Pot and pour in water. Place whole Kabocha squash on top of the trivet.
Lock lid and turn to sealed position.
Cook on manual for 25 minutes.
Quick release and remove lid when finished.
Take out squash and cut lengthwise, then scoop out seeds.
You can either cut flesh into pieces or mash into a puree.
Serve your favorite way or in your favorite recipes.
Notes
* Note- A 3.5 lb Kabocha squash yields 3 cups of squash. Estimate about 1 cup of squash per pound.Storage and Leftovers:Store leftovers in an airtight container in the refrigerator for up to 5 days. Kabocha squash can also be frozen for later use.