Instant Pot Pumpkin Puree whipped up easily in minutes using one of two methods! Never buy canned pumpkin puree ever again!
It has been a few weeks since Halloween has passed, but if you still have a few pumpkins hanging around it’s a great time to use them to make pumpkin puree.
This pumpkin puree can be made in the Instant Pot 1 of 2 ways. I like to cut my pumpkin into large pieces when I put it in the Instant Pot but if you prefer, you can remove the stem and set it on the trivet as a whole pumpkin.
(This is the Instant Pot I have – it’s a few years old but still running like a champ!)
Once it is cooked, puree in your food processor and use in all of your favorite recipes. Pumpkin bread is one of my favorites, and it’s even better when you load it up with lots of chocolate chips (I’m just being honest!)
I’ve also frozen pumpkin puree and used it in cold process soap. Pumpkin makes the most creamy, delightfully moisturizing soap for skin. Plus – you can tell all of your friends and family that you love pumpkin so much you bathe in it!
(That ought to get your friends and family to look at you a bit different!)
Instant Pot Pumpkin Puree – 2 Ways
This delicious pumpkin puree can be made one of two ways. You can opt to set the entire pumpkin (minus the stem) in the Instant Pot on top of the trivet. Or, you can remove the stem and slice the pumpkin into six pieces to cook in your Instant Pot.
Either way, the pumpkin cooks up quite fast. The pot takes approximately 6 minutes to come to pressure, and up to 12 minutes to cook (a bit longer if you cook the entire pumpkin versus slicing it). Give the pumpkin 10 minutes to naturally release pressure.
Then place the pumpkin in your food processor and process until a nice, creamy puree has formed.
Once you have the puree, you can store it in the fridge for up to 3 days. Or, freeze in ice cube trays, and transfer to a larger freezer bag and store in the freezer for a longer period.
The amount of puree you get from your pumpkin will depend on the size of pumpkins you use. It really is an effortless way to use up your Halloween/fall pumpkin. Then turn it into something even more delicious!
- Pumpkin Cornbread Muffins
- Easy Gluten-Free Pumpkin Banana Bread
- Pumpkin Dinner Rolls
- Gluten-Free Pumpkin Donuts
- even Pumpkin Cheesecake (warning – this is delicious!)
Have you ever thought of making pumpkin puree in your Instant Pot? If not, give this a try. You might find that it’s super easy to knock out and delicious, too!
Instant Pot Pumpkin Puree – 2 ways
Equipment
- Instant Pot
Ingredients
- 1 ea pie pumpkin
- 1.5 C water
Instructions
First way
- Add water to the inner pot, and then add the trivet to the pot.
- Cut the pumpkin top off, and then cut each pumpkin into 6 slices. Scoop/scrape seeds and pulp off of the pumpkin.
- Place pumpkin slices on top of trivet and stack on top of each other.
- Set the pressure valve to sealing, and then set for a manual high-pressure time of 6 minutes.
- At the end of the cooking time, allow for a quick pressure release.
- Remove pumpkin from the peeling and add to food processor.
- Process the pumpkin until a nice puree has formed. Store in refrigerator for up to 2-3 days. Or pour into ice cube trays and freeze for a longer period.
Directions (Second Way)
- Add water to the inner pot, and then add the trivet to the pot.
- Cut the pumpkin stem off. Place whole pumpkin on top of trivet.
- Set the pressure valve to sealing, and then set for a manual high-pressure time of 12 minutes.
- At the end of the cooking time, allow for a natural pressure release.
- Remove pumpkin from the pot. The peeling will pretty much fall off the pumpkin, and the seeds and pulp inside the pumpkin will also be easy to remove.
- Add the pumpkin to food processor.
- Process the pumpkin until a nice puree has formed. Store in the refrigerator for up to 2-3 days.
Notes
- Amount of final puree will depend on number of pumpkins and pumpkin size used.
Nutrition
If you give this recipe a try, please leave a comment, rate the recipe and be sure to tag me on Instagram!
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