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.