Instant Pot Kabocha Squash (Japanese Pumpkin) Rice
Recipe by Amy + Jacky | PressureCookRecipes.com
Perfect Instant Pot Kabocha Squash Rice in less than 30 minutes. This frugal Japanese pumpkin rice is so easy to make. Simple, delicious and healthy.
Ingredients
- 2 cups Kabocha squash (Japanese pumpkin) , cubed
- 1.5 cup (360 ml) Japanese short grain rice (Sushi Rice) , rinsed
- 1.5 cup cold water
- 1 tablespoon Japanese cooking sake (Japanese rice wine)
- 1 teaspoon sea salt
- 4 - 5 drops sesame oil
Equipment
Instructions
- Add Ingredients to Instant Pot: Add rice, water, cooking sake, sea salt, and sesame oil in Instant Pot Pressure Cooker. Mix ingredients a few times with a wooden spoon. Add cubed Kabocha squash quickly into the pot.
- Pressure Cook Kabocha Squash Rice: Close the lid and pressure cook at High Pressure for 7 minutes, then 10 minutes Natural Release.
- Mix & Serve: Remove the lid. Mix the Kabocha squash well with the rice and serve!
Video
Notes
Amount of Water: Ensure to use exactly 1 ½ cup of water as this is just enough to get the pressure cooker up to pressure. This will prevent the pressure cooker rice from absorbing too much water and turns out to be too mushy and wet.
Rinsing Rice: If you rinse the rice before cooking, be sure to drain well and ensure the water-to-rice ratio is accurate. (Reduce roughly 3 tablespoons from the 1 cup of water)
Freezing Kabocha: Kabocha freezes really well in the freezer for 6 - 8 months. You can pop them into the pressure cooker straight from the freezer for your next meal.
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Nutrition
Calories: 341kcal | Carbohydrates: 76g | Protein: 6g | Sodium: 589mg | Potassium: 271mg | Fiber: 3g | Sugar: 1g | Vitamin A: 795IU | Vitamin C: 7.1mg | Calcium: 22mg | Iron: 4.1mg