Ingredients
500 g kabocha squash, peeled and chopped
1 tablespoon sesame oil
1 onion, diced
2 cloves garlic, minced
1-inch piece ginger, minced
1 carrot, sliced
1 L vegetable broth
3 tablespoons miso paste
1 cup spinach, chopped
1 green onion, sliced
Method
Heat the sesame oil in the Instant Pot using the sauté function. Add diced onion, garlic, and ginger. Sauté until softened, about 3 minutes.
Stir in the chopped kabocha squash, sliced carrot, and vegetable broth. Close the lid and set the pressure to high for 10 minutes.
Once cooking is complete, carefully release the pressure. Remove the lid and stir in the miso paste until well combined.
Add the chopped spinach and sliced green onion. Stir until the spinach wilts, about 1 minute.
Serve warm in bowls and enjoy your meal.
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