Step 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.

Step 2

Lock on the lid and make sure the valve is set to “sealing.” Set the time to 20 minutes on high pressure.

Step 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.

Step 4

When the squash is cool enough to handle, use a sharp knife to cut the squash in half from top to bottom.

Step 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.

Step 6

Serve immediately or store the cooked squash in an bowl with an air-tight lid in the refrigerator for up to 4 days.