Instant Pot Kabocha Squash (Japanese Pumpkin) Rice

Name: Instant Pot Kabocha Squash (Japanese Pumpkin) Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
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

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total: 25 minutes

Servings: 2

Author : Amy + Jacky

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Instant Pot Kabocha Squash (Japanese Pumpkin) Rice

Ingredients

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2 cups Kabocha squash (Japanese pumpkin) (, cubed)1.5 cup (360 ml) Japanese short grain rice (Sushi Rice) (, rinsed)1.5 cup cold water1 tablespoon Japanese cooking sake (Japanese rice wine)1 teaspoon sea salt4 - 5 drops sesame oil

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Instructions

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Step 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.

Step 2

Pressure Cook Kabocha Squash Rice: Close the lid and pressure cook at High Pressure for 7 minutes, then 10 minutes Natural Release.

Step 3

Mix & Serve: Remove the lid. Mix the Kabocha squash well with the rice and serve!