Instant Pot® Pumpkin Puree recipe

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Ingredients

1 cup water
1 sugar pumpkin

Nutrition Info

88.4 calories
carbohydrate: 22.1 g
cholesterol: : -
fat: 0.3 g
fiber: 1.7 g
protein: 3.4 g
saturatedFat: 0.2 g
servingSize: -
sodium: 5.2 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.

  2. Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.

  3. Close and lock the lid, set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.

  5. Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

Recipe Yield

3 cups

Recipe Note

While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade puree. It can't get any easier in the Instant Pot®! Reserve seeds to make roasted pumpkin seeds, if desired.

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