Go Back
–+ servings
Cooked and sliced kabocha squash

Instant Pot Kabocha Squash

Instant Pot Kabocha Squash is one of the quickest ways to make this delicious squash without having to spend time and energy cutting through the thick skin. All you need is squash and water.

Note: Made in a 6-qt Instant Pot

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Pressurize Time 15 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 1 Squash
Calories 306 kcal

Equipment

Ingredients
 

  • 1 whole kabocha squash make sure it fits in your pot!
  • 1 cup (237 ml) water
  • salt to taste

Instructions
 

  • There is no need to cut the squash. Place it whole on the trivet in the Instant Pot. Pour in 1 cup of water.
  • Secure the lid and set the vent to sealing (if necessary for your model).
  • Set to cook on high pressure for 20 minutes. When done, allow the pressure to release naturally.
  • Carefully pull the trivet with the squash on it out of the Instant Pot. Allow it to cool for 10 minutes. Peel back the skin, cut in half, and scoop out the seeds.
  • Serve the squash with butter or toppings, or use in another recipe.

Nutrition

Calories: 306kcalCarbohydrates: 77gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 48mgPotassium: 3150mgFiber: 14gSugar: 20gVitamin A: 12303IUVitamin C: 111mgCalcium: 259mgIron: 5mg
Keyword Squash
Tried this recipe?Let us know how it was!