Instant Pot Kabocha Flan – A Creamy Caramel Delight

Why You’ll Love This Recipe

I love how this kabocha flan combines the sweet, earthy flavor of Japanese squash with silky custard and rich caramel—all made effortlessly in the Instant Pot. The custard’s texture is perfectly smooth, and the caramel adds a luscious touch, making it feel fancy yet comfortingly familiar.

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

For the Flan Custard:

• 15 oz kabocha squash (including seeds)

• 3 large eggs (≈50 g each)

• ½ cup milk

• ½ cup heavy cream

• 1 tsp pure vanilla extract

• 3 Tbsp sugar

For the Caramel Sauce:

• 4 Tbsp sugar

• 1 Tbsp water

• 2 Tbsp hot water

Directions

1. Steam the kabocha: Place kabocha pieces on a rack in the Instant Pot with water. Pressure-cook on High for 2 minutes, then let it naturally release for 10 minutes

2. Make caramel: While the squash steams, cook sugar and water until golden. Remove from heat and whisk in hot water. Evenly pour into ramekins.

3. Puree the squash: Scoop out the flesh and press through a fine-mesh sieve for a silky texture

4. Mix custard: Whisk eggs and sugar, then stir in milk, cream, vanilla, and kabocha puree. Strain again and divide into ramekins.

5. Pressure cook the flan: Cover ramekins with foil, place on a steamer rack inside the IP with water, and cook on High for 6 minutes. Naturally release for 10 minutes, then quick-release

6. Chill and serve: Cool to room temperature, then refrigerate for ≥2 hours. To serve, run a knife around each ramekin, invert onto a plate, and garnish with the caramel.

Servings and Timing

• Servings: 4 (in ~6 oz ramekins)

• Prep Time: ~10 minutes (+ chilling)

• Cook Time: 6 minutes high pressure + 10 minutes natural release

• Chill Time: ≥2 hours

• Total Time: ~1 hour 40 minutes including chilling

Variations

• Stovetop option: Steam squash and bake flan in a water bath at 325°F for 55–60 minutes if you don’t have an Instant Pot

• Leche flan version: Use just egg yolks and condensed milk for a richer custard, skirting the kabocha

• Spiced twist: Add a pinch of cinnamon or nutmeg for seasonal warmth.

• Mini servings: Use smaller molds for adorable individual portions.

Storage/Reheating

• Refrigeration: I keep leftovers covered in the fridge for up to 2 days—chilled is best

• Freezing: Not recommended—custards may become grainy when thawed.

• Serve: Enjoy chilled or slightly cool straight from the fridge.

FAQs

Can I use pumpkin or butternut instead of kabocha?

Yes—though kabocha has a naturally sweet, rich flavor. Adjust added sugar if using milder squash.

Why strain the squash and custard?

Straining removes fibrous bits and ensures a perfectly smooth, hole-free custard

What size ramekins work best?

Using 6‑oz ramekins ensures even cooking. Larger or mismatched sizes may result in uneven texture

How do I avoid holes in the flan?

Overcooking creates bubbles. Follow exactly 6 minutes of pressure and 10 minutes natural release for silky results

Can I serve without caramel?

Yes—you can enjoy the flan plain or drizzle homemade caramel just before serving.

Conclusion

I find this Instant Pot kabocha flan to be a stunning yet simple dessert—creamy, gently sweet, and rich in squash flavor. It’s a lovely way to celebrate the season with minimal effort, and every luscious spoonful feels like a little moment of indulgence.

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