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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
  1. 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. 

  2. 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.

  3. When the pot has finished cooking, switch the vent valve from the SEALING to the VENTING position, administering a quick release. 

  4. 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. 

  5. 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.