Instant Pot Kabocha Squash

This instant pot kabocha squash is full meal, yet very healthy.

It has the yummiest taste and all the nutrients which are good for us. The best Japanese soup ever!

If you like this recipe, try the Instant Pot Hot and Sour Soup.

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Instant Pot Kabocha Squash

This fall-inspired dish is a perfect addition to your luncheon meals. The coconut milk gives this hearty soup a rich and creamy texture that is satisfying to the taste buds.
5 from 2 votes
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Course: Soup
Cuisine: Japanese
Keyword: coconut milk, Kabocha Squash, shallot
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Author: Corrie


  • 1 lb Kabocha Squash
  • 1 tablespoon coconut oil
  • 1 shallot diced
  • 2 garlic cloves
  • 3 inch ginger chopped
  • 6 cups water
  • ½ cup coconut milk
  • salt to taste
  • pepper to taste


  • Preheat oven to 425F.
  • Line baking sheet with parchment paper.
  • Cut kabocha squash into wedges and place them on the baking sheet.
  • Bake for 25 minutes and then let cool until you can peel skin off.
  • When the squash is baking, turn on the instant pot and select sauté.
  • Add in shallot, garlic, ginger and sauté till shallot is tender.
  • Add in peeled squash in the pot and cover with water.
  • Bring it to boil.
  • Let it simmer for 10 minutes.
  • Add in coconut milk and press cancel.
  • Take an immersion blender and blend the contents in the pot.
  •  Season it with salt, pepper and serve.


Calories: 90kcal Carbohydrates: 9g Protein: 1g Fat: 6g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 18mg Potassium: 338mg Fiber: 1g Sugar: 2g Vitamin A: 1034IU Vitamin C: 10mg Calcium: 36mg Iron: 1mg
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