Japanese•healthy
Instant Pot Kabocha Squash (Japanese Pumpkin) Rice
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.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
Pressure Cook Kabocha Squash Rice: Close the lid and pressure cook at High Pressure for 7 minutes, then 10 minutes Natural Release.
- 3
Mix & Serve: Remove the lid. Mix the Kabocha squash well with the rice and serve!