Step 1

Gather all the ingredients.

Step 2

Quickly rinse the kabocha under water and remove the seeds with a spoon.

Step 3

Cut kabocha into wedges and then 2 inch pieces.

Step 4

Fill the Instant Pot with 1 cup water and set a steamer basket inside.

Step 5

Put the kabocha in a single layer.

Step 6

Close the lid and set HIGH pressure for 2 minutes.

Step 7

Make sure the steam release handle points at “sealing” and not “venting”. The float valve goes up when pressurized.

Step 8

While you’re waiting for Kabocha to finish (Keep in mind that after pressure cooking, you only let the pressure release naturally for 10 minutes), we can make the caramel sauce. Boil water in a kettle or saucepan and set aside (you will only need 2 Tbsp hot water). Put 4 Tbsp sugar and 1 Tbsp water in a small saucepan.

Step 9

Gently shake the saucepan to evenly distribute sugar and do not touch until the mixture starts to turn golden brown. Gently shake the pan again to distribute the mixture to have even color.

Step 10

When the caramel reaches amber color (I like a slightly darker color – which has a milder bitter), turn off the heat and quickly add 2 Tbsp hot water to loosen it. The caramel will splash, so use a lid to protect yourself from getting caramel splatter.

Step 11

Swirl the saucepan to make even mixture and pour the caramel into 4 ramekins. Allow the caramel sauce to cool.

Step 12

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes and then proceed with quick release (DO NOT EXCEED. I recommend to set a timer.) by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Hold a kitchen towel and do not place your hand or face over steam release valve. The steam should be left only a little bit after 10 minutes of natural release.

Step 13

Open the lid and remove the steam rack from the Instant Pot.

Step 14

Use a knife or spoon to remove the flesh. Discard the kabocha skin (but it’s edible!).

Step 15

Use a flour sifter or fine mesh sieve (Uragoshiki in Japanese) or a food processor. Set the fine mesh sieve over a sheet of parchment paper and press the steamed kabocha into the mesh with a wooden spatula. Once it’s all done, flip the mesh sieve and take out the pureed kabocha onto the parchment paper. If you’re using a food processor, process the kabocha into a puree.

Step 16

Measure ½ cup (120 g) kabocha puree from the pile. With almost 1 lb kabocha, you will have enough to make 4 ramekins, but you may not have enough puree for another batch. It’s hard to predict the real weight of kabocha with seeds included, so please adjust accordingly. You can also save the puree for up to 3 days in the fridge. I sometimes make Kabocha Soup with the leftover puree.

Step 17

In a large bowl, combine 3 eggs and 3 Tbsp sugar and whisk well.

Step 18

Add ½ cup milk, ½ cup heavy cream, and 1 tsp vanilla extract, and whisk to combine.

Step 19

Add the kabocha puree and mix until thoroughly combined.

Step 20

For the best texture, set a fine-mesh sieve over a large bowl (I use a 4-cup liquid measuring cup) and pass the custard mixture through the sieve. If you have a smaller fine mesh strainer, you can directly pour over the ramekins.

Step 21

Divide the custard mixture into 4 ramekins.

Step 22

Cover each ramekin tightly with a sheet of aluminum foil.

Step 23

Add 1 cup water into the Instant Pot and place the steam rack inside.

Step 24

Put the 4 ramekins on the rack and make sure they are not tilted.

Step 25

Close the lid and set HIGH pressure for 6 minutes. Make sure the steam release handle points at “sealing” and not “venting”.

Step 26

When it’s finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. Let the pressure release naturally for 10 minutes and then proceed with quick release (DO NOT EXCEED. I recommend to set a timer.) by turning the steam release handle to the “venting” position to let steam out until the float valve drops down. Hold a kitchen towel and do not place your hand or face over steam release valve. The steam should be left only a little bit after 10 minutes of natural release.

Step 27

Take out one ramekin and remove aluminum foil. Insert a skewer in the center of the flan to see if the custard is set and no liquid comes out. If it’s not cooked through, repeat the pressure cooking process (the cooking time varies depending on your result).

Step 28

Let cool on the counter until the flan is room temperature. Then put the ramekins on a tray, cover with paper towel (to absorb condensation/moisture) and plastic, and transfer to the refrigerator to chill for at least 2 hours, or preferably overnight.

Step 29

Run a knife around the ramekins.

Step 30

Hold the ramekin and plate together and shake vigorously a few times to invert onto a plate. Enjoy!

Step 31

You can store the leftovers in the refrigerator for up to 2 days.