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
Cost: $5
Equipment
Ingredients
- 1 ½ cups water or 1 for 6 quart
- 1 small sugar pumpkin or pie pumpkin
Instructions
- 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
Notes
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.
Nutrition
Serving: 1cup | Calories: 49kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g
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