Instant Pot Pumpkin Puree is just about the easiest thing you can make in your Pressure Cooker! Once you’ve tried this recipe you won’t turn back.
It isn’t Fall until the leaves start changing and you start seeing pumpkins at the grocery store. It is simply one of the most beautiful times of year with so many vibrant colors. I have always loved this time of year!
Growing up I loved eating foods with pumpkin in them. As I have grown into an adult the obsession has grown with me. I really couldn’t imagine going through an entire Autumn season without some pumpkin soup or a pumpkin pie.
This pumpkin puree freezes so well! I have been known to make a mad dash to the store after Halloween when all of the pumpkins go on sale to stock up, make a bunch of puree and freeze it so that I have no need to buy cans throughout the year!
This recipe calls for a Sugar Pumpkin sometimes called Pie Pumpkins. It’s a little different than a carving pumpkin. Carving pumpkins are thinner (less meat), stringier, and have more water content when cooked down.
Note: If your pumpkin is bigger than a traditional sugar pumpkin you will have a hard time fitting it all inside of your 6 quart Instant Pot. This is where an 8 quart Instant Pot comes in super handy! If you don’t have an 8quart you will have to cook it in batches.
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Pumpkin puree can be used in any recipe that calls for canned pumpkin like my Pumpkin Blender Donuts with Maple Bacon Glaze, Pumpkin Scones, and Pumpkin Blender Muffins!
If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations!
Instant Pot Pumpkin Puree
Ingredients
- 1 sugar pumpkin, halved and seeded
- 1 cup water
Instructions
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Place one cup of water in your pressure cooker. Set the stainless steel trivet inside of the pot and arrange the halves of pumpkin on top.
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Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, HIGH PRESSURE. Use the +/- buttons to select 7 minutes.
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When the pot has finished cooking, switch the vent valve from the SEALING to the VENTING position, administering a quick release.
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Open the lid and let the pumpkin cool for ten minutes before lifting the trivet out and placing it on a cutting board. The pumpkin skin should easily peel away from the meat. Place the meat inside of a blender pitcher, blend on high for 30 seconds or until the pumpkin is smooth and creamy.
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Store pureed pumpkin inside of the refrigerator for three days or freeze.
Recipe Notes
To freeze, use a 1/4 cup measuring cup and portion the puree in a muffin tin. Freeze for two hours or until the puree can easily be removed from the pan. Store in an air tight container or a freezer bag for up to 12 months.
Gave this a shot last night. It got a little messy. But it seems to have turned out ok. Making pumpkin muffins today, so we will see if I’m successful.
I cannot wait to try this as I love all things pumpkin!
I loved this recipe! My kids and I went shopping for the “perfect” pumpkins and, while I was cutting and cooking, they had a ton of fun using the seeds and pumpkin squishies for some sensory play. Thank you for providing another opportunity to use real food in my home.