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Overhead photo of a Kabocha squash inside the Instant Pot before cooking.

How To Make Instant Pot Kabocha Squash

Arlene Mobley - Flour On My Face
How To Make Instant Pot Kabocha Squash
Cooking a whole kabocha squash in the Instant Pot is very easy.  This Japanese winter squash is delicious and has a sweet nutty flavor with a hint of pumpkin and sweet potato.  Once cooked you can use mashed Instant Pot Kabocha squash as a side dish or use it in any other recipe that calls for mashed squash.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Japanese
Servings 5 Cups
Calories 123 kcal


  • 4 lb Kabocha Squash
  • 1 ½ cups water
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  • Scrub the outside of the kabocha squash well under running water.
  • Place a silicone rack in the bottom of the IP.Add the water. If using a 6 quart Instant Pot add 1 cup of water. If using a 8 quart Instant Pot add 1 ½ cups of water.
  • Place the lid on the IP and turn the vent to the sealing position.
  • Press the manual button and set the timer for 20 minutes for a 5 lb kabocha squash. 
  • If pressure cooking a smaller squash reduce the pressure cooking time accordingly. For example if cooking a 3-4 pound squash cook for 15 minutes. If cooking a kabocha squash that is 2 lbs. or smaller cook for 10 minutes.
  • Once the pressure cooking time is done quick release the steam by sliding the pressure valve to the venting position.
  • Remove the lid venting the steam away from your face.Allow the steam to dissipate.
  • Lift the kabocha squash up with the silicone handles.
  • Place the squash on a cookie sheet or in a bowl to cool.
  • Once the squash has cooled enough for you to handle it safely pull the skin away from the flesh. 
  • Cut the squash in half and use a spoon to scoop the fibers and seeds from the inside of the squash.
  • Scoop the cooked flesh of the kabocha squash from the skin and place in a bowl.
  • Mash the squash and store in the refrigerator until ready to use.



  • Any type of squash can be pressure cooked.
  • Adjust the pressure cooking time based on the size of the squash.
  • Freezes well.


Serving: 1cup | Calories: 123kcal | Carbohydrates: 31g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 1270mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4960IU | Vitamin C: 45mg | Calcium: 104mg | Iron: 2mg
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