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Wash the squash.
Put water and the trivet in the instant pot, then the squash.
Seal the lid, close the valve, and set to pressure cook. 10 minutes for a larger kabocha squash, 8 minutes for a smaller red kuri or a chunk of hubbard squash.
Once cooking is done, release pressure. Remove the squash and let cool until easily handled.
Pull the peel off of the squash.
Cut squash in half and remove seeds.
Mash or puree squash to serve as a side dish, or to use in your favorite soup, pie, or dessert bar recipe in place of canned pumpkin.