Instant Pot Kabocha Squash 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.
You’ve probably seen Kabocha Squash at the grocery store, but maybe you’re not sure how to cook it or how to use it. I’ll show you the easiest way to prepare this winter squash and serve it as a puree or simple mash.
It’s really as simple as cooking the whole Kabocha in the Instant Pot pressure cooker, and then
Why You Need This Recipe
- Kabocha squash is one of the sweetest and most flavorful of the winter squashes. It rivals butternut squash as my personal favorite!
- Like most squashes, Kabocha squash is incredibly high in nutrition. It is a member of the pumpkin family and can have either orange or green skin.
- By cooking the squash whole in the pressure cooker, you don’t have to worry about chopping it, which can be quite dangerous. See my related recipe for Instant Pot Whole Spaghetti Squash.
Key Ingredients
This recipe just needs one main ingredient: a whole squash. The only trick is to make sure that it is less than 8 inches in diameter to fit inside of a 6-quart Instant Pot.
Look for a green or orange Kabocha squash that has smooth flesh with no blemishes. It should feel reasonable in weight for its size.
You’ll also need a trivet and water to place inside the pressure cooker.
Recipe Steps
Step One
Place a whole, uncut kabocha squash on a trivet inside the Instant Pot with one cup of water. Lock on the lid and set the time to 20 minutes at high pressure.
You do not need to poke or pierce the skin before putting it in the Instant Pot.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
When the cooking time is up, let the pressure come down naturally for about 5-10 minutes.
Then, use the quick release to get rid of any remaining pressure. Remove the lid and use tongs to remove the squash to a bowl or cutting board.
Step Three
After the cooked squash has cooled for a few minutes, cut the squash down the middle.
Do your best to scoop out the seeds and discard them or save them for another recipe. You can also discard the cooked skin, although it is edible if you like.
Step Four
Lastly, add whatever you want to the squash. You can sprinkle on some salt and pepper and use a fork to gently mash it, or you can add butter, ghee, coconut butter, or your favorite toppings.
One of my favorite ways to use Kabocha squash puree is to put it in a blender with about 1/2 cup of coconut milk, 1/2 cup of broth, and a dash of cinnamon.
Blend it and heat it as a super easy and satisfying soup!
Recipe Tips & Substitutions
- Pick a small to medium-sized Kabocha squash to make sure it will fit inside your pressure cooker pot. Ideally your squash will be less than 8-inches in diameter to fit inside a 6-quart Instant Pot.
- Serve immediately or store the cooked squash in a bowl with an air-tight lid in the refrigerator for up to 4 days.
- Mash in a few tablespoons of butter, ghee, or coconut butter, along with some salt and pepper, and serve it as a healthy side dish.
- You can also blend it with broth to make a simple soup recipe, or freeze it into cubes and add it to a smoothie. Kabocha squash is very similar to pumpkin puree and you can use it in the same ways. You could even try making Kabocha Squash brownies or muffins!
Recipe FAQs
No, you do not need to poke holes in the squash.
Yes, as long as both squashes fit in the pot below the max line.
One of my favorite ways to use Kabocha squash puree is to put it in a blender with about 1/2 cup of coconut milk, 1/2 cup of broth, and a dash of cinnamon. Blend it and heat it as a super easy and satisfying soup!
Yes, but it takes up more space so you’ll just need to make sure that your squash can fit inside the basket.
More Easy Instant Pot Vegetable Recipes You May Like
- Instant Pot Acorn Squash
- Instant Pot Baked Potatoes
- Instant Pot Beets
- Instant Pot Cauliflower Mash
- Instant Pot Carrots
- Instant Pot Whole Butternut Squash
Don’t Miss These Delicious Squash Recipes
Instant Pot Kabocha Squash 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.
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 1 cup water
- 1 whole Kabocha squash (less than 8 inches in diameter)
Instructions
- 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.
- Lock on the lid and make sure the valve is set to “sealing.” Set the time to 20 minutes on high pressure.
- 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.
- When the squash is cool enough to handle, use a sharp knife to cut the squash in half from top to bottom.
- 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.
- Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days.
Equipment
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Notes
- Cooked Kabocha squash can be served in a variety of ways. My favorite way to use it is to mash in a few tablespoons of butter, ghee, or coconut butter, along with some salt and pepper, and serve it as a healthy side dish.
- You can also blend it with broth to make soup, or freeze it into cubes and add it to a smoothie.
- One of my favorite ways to use Kabocha squash puree is to put it in a blender with about 1/2 cup of coconut milk, 1/2 cup of broth, and a dash of cinnamon. Blend it and heat it as a super easy and satisfying soup!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Pressure cooker
- Cuisine: Healthy
- Diet: Vegan
Keywords: how to cook kabocha squash, pressure cooker kabocha squash, instant pot whole kabocha squash recipe
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives nearly 10 million annual visitors to her site. Send Carrie a message through her contact form.
This is truly delicious and so easy. I made it for lunch today and used the cooking water instead of broth or coconut milk. I added coconut butter, salt, a basil leaf, oregano, and a pinch of cloves. Blended in the Vitamin, it was creamy and scrumptious. This is the first time I have used this type of squash, and will definitely make it again. It made 2 generous servings. Thank you so much, Carrie, for this excellent recipe. I love the versatility of it.
★★★★★
I’m thrilled you liked the recipe and thank you for sharing your substitutions.
Such an easy and safe way to cook squash.
★★★★★