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5 from 1 vote

Instant Pot Pumpkin Puree – 2 ways

Instant Pot Pumpkin Puree whipped up easily in minutes using one of two methods! Never buy pumpkin puree again!
Course Side Dish
Cuisine American
Keyword Instant Pot, Pressure Cooker, pumpkin, pumpkin puree
Prep Time 10 minutes
Cook Time 12 minutes
Pressurize and Natural Release 16 minutes
Total Time 38 minutes
Servings 1 pumpkin
Calories 1kcal
Author Sheryl

Equipment

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

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 19mg | Sugar: 1g | Vitamin A: 85IU | Calcium: 11mg