Summers in the San Francisco Bay Area provide enough sunshine to adequately grow winter squashes like kalabasa (also known as Japanese kabocha). I should know; my parents have done it for nearly 40 years. Each fall we harvest the squash and give it as offerings of connection to our loved ones. In this hearty Instant Pot dish, the pressure cooker practically pulverizes the kalabasa, creating a creamy broth akin to butternut squash soup. Include large pieces of squash if you want to sink your teeth into them. Also, if kalabasa leaves are available in your area, they add a nice touch to this stew.
What you’ll need
Bagoong
$8 At Weee!
Patis
$5 At Weee!
6-Quart Instant Pot
$110 At Amazon
Shrimp may be added for protein. We recommend sautéing ½ pound of defrosted, peeled shrimp with the aromatics in Step 1, then removing the shrimp and setting them aside. Add shrimp back into the dish after the vegetables are cooked.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat the Instant Pot on Sauté setting. When the inner pot is hot, pour in the coconut oil. When the oil is shimmering, add the garlic, onion, and ginger and sweat until aromatic and soft. Turn off Instant Pot.
Step 2
Add the bagoong and sauté for 1 to 2 minutes using residual heat. Add kalabasa, green beans, coconut milk, chicken broth, patis, and black pepper. Stir to combine.
Step 3
Turn and lock the lid into place, making sure the steam-release valve is in the sealed position. Select Manual and program for 7 minutes on High Pressure. When cooking is complete, quick release pressure manually.
Step 4
Unlock and carefully remove the lid. Add baby spinach and gently stir. Cook to desired texture using residual heat.
Recipe notes
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