Instant Pot Pumpkin Puree
Make homemade Instant Pot Pumpkin Puree from a sugar pumpkin in less than an hour with this easy pressure cooker recipe. Perfect for pies, bread, cookies, soup or in any recipe that calls for cooked pumpkin.
Servings 1 cup
- 1 ½ cups water or 1 for 6 quart
- 1 small sugar pumpkin or pie pumpkin
Rinse and dry the pumpkin, and cut stem off
Pour water into the Instant Pot, place the trivet in the pot, and place the pumpkin cut side up on the trivet
Place lid on the pot, make sure vent is set to sealing, and press PRESSURE COOK for 15 minutes. When pot beeps, do a quick release, and when pin drops, carefully remove lid
Pumpkin should be fork tender. If not, pressure cook for an additional 5 minutes. Use kitchen tongs to carefully remove pumpkin.
Allow to cool slightly, then remove skin, seeds and extra pulp, and place pumpkin into a bowl. Strain with cheesecloth or mesh strainer if it releases a lot of liquid. Then, puree using an immersion blender. Or, puree in a blender or food processor.
Use in your favorite recipe, or refrigerate until ready to use. Freeze for longer storage
Use 1.5 cups of water for an 8 quart and 1 cup for a 6 quart.
If pumpkin is not fork tender after cooking, cook for an additional 5 minutes until fork tender.
Serving: 1cup | Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g