Instant Pot Pumpkin Puree is just about the easiest thing you can make in you 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. It is no surprise that I had to find a clean alternative to pumpkin puree because 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 so that I have no need to buy cans throughout the year!
You can watch me make this recipe LIVE, click here!
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 medium to large in size you will have a hard time fitting it all inside of your 6 qt Instant Pot. This is where an 8 qt Instant Pot comes in super handy! If you don’t have an 8qt. you’ll 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!
INSTANT POT PUMPKIN PUREE
INGREDIENTS
1 sugar Pumpkin, quartered and seeded
1 cup of water
INSTRUCTIONS
1. Place one cup of water in you Instant Pot. Set the trivot inside of the pot.
2. Stand pieces of quartered pumpkin up on the trivot.
3. Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position.
4. Select the MANUAL function on the display panel. Use the +/- buttons to select 7 minutes.
5. When the pot has finished administer a quick release, open the vent valve and let the pressure escape.
6. Remove pumpkin, the skin should fall off. Puree the meat with an immersion blender, any blender will do.
7. Using a cupcake pan freeze in 1/2-1 cup increments. Remove and thaw when ready to use!
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 quartered and seeded
- 1 cup of Water
Instructions
-
1. Place one cup of water in you Instant Pot. Set the trivot inside of the pot.
-
2. Stand pieces of quartered pumpkin up on the trivot.
-
3. Place the lid on your pressure cooker. Make sure the vent valve is in the SEALING position.
-
4. Select the MANUAL function on the display panel. Use the +/- buttons to select 7 minutes.
-
5. When the pot has finished administer a quick release, open the vent valve and let the pressure escape.
-
6. Remove pumpkin, the skin should fall off. Puree the meat with an immersion blender, any blender will do.
-
7. Using a cupcake pan freeze in 1/2-1 cup increments. Remove and thaw when ready to use!
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.