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Instant Pot Buttercup (Kabocha) Squash

Course Side Dish
Keyword buttercupsquash, instantpot, kabocha, squash
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Author Olivia Ward


  • 4 cups buttercup kabocha squash, peeled, seeds removed and cubed
  • 1 cup water
  • 2-4 tbsp vegan butter or refined coconut oil
  • ½ tsp sea salt


  1. Peel the squash, cut in half to scoop out the seeds with a spoon and cut the squash into cubes.
  2. Place the water and instant pot trivet into the bottom of the instant pot.
  3. Place squash cubes on top of the trivet.
  4. Seal the lid, close the valve, and set to manual high pressure for 10 minutes.
  5. Once cooking is done, release pressure.
  6. Transfer the squash to a medium bowl and mash with vegan butter/coconut oil and salt.