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5 from 1 vote

Instant Pot Pumpkin Puree

Author: Brittany Williams

Ingredients

  • 1 sugar pumpkin, halved and seeded
  • 1 cup water

Instructions

  • 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. 
  • 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.
  • When the pot has finished cooking, switch the vent valve from the SEALING to the VENTING position, administering a quick release. 
  • 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. 
  • Store pureed pumpkin inside of the refrigerator for three days or freeze. 

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.