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.

Servings: 1 Squash

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Pressurize Time
15 minutes

Total Time
40 minutes

Course:

Side Dish

Cuisine:

American

Keywords:

Squash

🧂 Ingredients

1 whole kabocha squash

make sure it fits in your pot!
1 cup water
salt

to taste

Instructions

1 There is no need to cut the squash. Place it whole on the trivet in the Instant
Pot. Pour in 1 cup of water.
2 Secure the lid and set the vent to sealing (if necessary for your model).
3 Set to cook on high pressure for 20 minutes. When done, allow the pressure to
release naturally.
4 Carefully pull the trivet [https://amzn.to/3CJc8fH] 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.
5 Serve the squash with butter or toppings, or use in another recipe.

Nutrition Info

Name	Amount
Calories	306 kcal
Carbohydrates	77 g
Protein	9 g
Fat	1 g
Saturated Fat	0.2 g
Polyunsaturated Fat	1 g
Monounsaturated Fat	0.1 g
Sodium	48 mg
Potassium	3150 mg
Fiber	14 g
Sugar	20 g
Vitamin A	12303 IU
Vitamin C	111 mg
Calcium	259 mg
Iron	5 mg