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Instant Pot Kabocha Squash Recipe Cooked Whole
Here's a step-by-step guide for how to cook Instant Pot Kabocha Squash, also known as Japanese Pumpkin. Cook the squash whole and then slice it easily and safely. Serve the delicious squash puree in a variety of ways.
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- cutting board
- knife
- bowl
📝 Preparation Steps
1
Place the trivet inside the base of a 6-quart or 8-quart pressure cooker. Pour in the water and then place the Kabocha squash on top of the trivet.
water1 cup
2
Lock on the lid and make sure the valve is set to “sealing.” Set the time to ⏱️ 20 minutes on high pressure.
3
Once the cooking time is complete, let the pressure come down for about ⏱️ 5-10 minutes. Then, remove the lid and use tongs to carefully remove the squash from the pot to a cutting board.
4
When the squash is cool enough to handle, use a sharp knife to cut the squash in half from top to bottom.
5
Open the squash and use a spoon to scoop out and discard the seeds. Use your spoon to scoop out the squash to a serving bowl.
6
Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days.
Nutrition Facts
calories
39 calories
fat Content
0.2 g
serving Size
1/4 of cooked squash
fiber Content
1.7 g
sugar Content
2.6 g
sodium Content
4.6 mg
protein Content
1.1 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
10 g
saturated Fat Content
0 g
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