Step 1

Wash the squash.

Step 2

Put water and the trivet in the instant pot, then the squash.

Step 3

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.

Step 4

Once cooking is done, release pressure. Remove the squash and let cool until easily handled.

Step 5

Pull the peel off of the squash.

Step 6

Cut squash in half and remove seeds.

Step 7

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.