Instant Pot Pumpkin Puree

Homemade Instant Pot Pumpkin Puree tastes fantastically fresh, is simple to make and you’ll never want to buy or eat from a can again.

Traditionally, the oven baked pumpkin puree takes much longer to prepare, but if you use a pressure cooker, it will cut the time by half if not more. Follow this easy recipe and you will have fresh pumpkin puree for those Holiday meals that will solidify your place as the cook of the family.

Cut the a circle around the stem and discard.

Scoop out seeds.

You can save the seeds or discard them.

Place the trivet in the cooker. Add water and place the pumpkin in the cooker.

Cooked pumpkin.

Scoop out the pumpkin flesh and place in a bowl.

Use a handle or regular blender and puree until smooth.

Place a mesh strainer over a bowl with a coffee filter or cheesecloth inside. Place the smooth puree to the filtered strainer and drain out all the excess liquid.

Homemade Instant pot pumpkin puree.

Instant Pot Pumpkin Puree

5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Side Dish
Cuisine American
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 1 sugar/pie pumpkin 3-4 pounds
  • 1 ½ cup water

Instructions
 

  • Wash and clean the pumpkin. Pat dry with a paper towel.
  • Cut the top in a circle and discard stem. Scoop out seeds (you can save the seeds or discard them).
  • Place the trivet in the cooker. Add water and place the pumpkin in the cooker.
  • Put the lid on and pressure cook on high for 25 mintues, then natural release.
  • Carefully transfer the hot pumpkin to a plate or bowl. Let stand until cool to the touch.
  • Scoop out the pumpkin flesh and place in a bowl.
  • Use a handle or regular blender to puree until smooth.
  • Using a separate bowl: place a mesh strainer over the bowl with an inserted coffee filter or cheesecloth. Place the smooth puree in the filtered strainer and drain out all the excess liquid. Allow about an hour to properly drain.
  • Cover with air tight container and refrigerate up to a week or freeze up to six months.
Keyword easy pressure cook pumpkin puree, homemade pumpkin puree, Instant pot pumpkin puree, quick and easy pumpkin puree
Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

Chili Oil

In many Asian households, Chili Oil is an important condiment that is a traditional staple on the dinner table. It adds an extra dimension to a wide variety of items by bringing a savory heat to a unique mildly peppered cinnamon flavor with hints of dark liquorish notes for a finish. You can alter the spices, pepper and salt to you preference. With homemade chili oil there are no artificial preservatives to concern yourself with. I have tried several times to create a version that I truly enjoy eating and recommend giving this a try. Check out the video and the instructions and let me know what you think of my take on a traditional Asian style, highly addictive, chili oil.

I used Gochugaru for my red pepper flakes but you can customize yours by using Sichuan red hot peppers or Italian red peppers.

This can be added to a bowl of noodles, on eggs, with vegetables, dim sum, rice, beef or anything you normally like to have your favorite hot sauce available for..

Ingredients

Oil, cinnamon sticks, bay leaves, Sichuan pepper and star anise.

Infuse (soak) the spices for 30-60 minutes (I recommend 60 min. if you have the time).

After 60 minutes.

Discard the spices.

Add red pepper flakes.

Let it sit for 10 minutes before stiring.

Chili Oil

5 from 1 vote
Cook Time 40 mins
Total Time 40 mins
Course Condiments, Side Dish
Cuisine Asian
Servings 4 cups
Calories

Ingredients
  

Note: You can cut the recipe in half.

  • 4 cups vegetable or canola oil 
  • 2 cups red pepper flakes Gochugaru, Sichuan or Italian flakes
  • 6 tbsp sichuan pepper
  • 2 bay leaves
  • 4 star anise
  • 2 cinnamon sticks
  • 1-3 tsp salt +/- adjust to your liking

Instructions
 

  • In a pot, add oil and heat on medium (300°F/176°C).
  • Add bay leaves, star anise, cinnamon and sichuan peppers.
  • Reduce the heat to medium-low (250°F/121°C)
  • Infuse the oil with the spices; let soak for 30-60 minutes (I recommend 60 min for stronger flavor).
  • Discard the spices. Turn the heat to off.
  • Add red pepper flakes and salt (ajdust to your liking). Let it sit for 10 minutes and then gently stir.
  • Transfer chili oil to a airtight container.

Store at room temperature for 2 weeks and up to 6 months in the refrigerator.

    Keyword asian condiment, best homemade chili oil, chili oil, chinese condiment recipe, easy homemade chili oil, homemade chili oil
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Instant Pot Chicken Broth

    Homemade chicken broth has a much faster method of preparation and maintains a savory flavor that is far superior to store bought broth, when made using the instant pot. With only ten ingredients (not including filtered water) you can have delicious homemade stock ready for use as you prepare for your next food adventure. Follow this recipe and you should end up with ~10 cups of authentic clear stock that will elevate the freshness of your next dish.

    If you want to make a truly home cooked dish leave the cans and cartons of broth on the shelf at the store. Start your next broth based meal with no artificial preservatives and less salt. When you consider the number of cups as compared to the cost of the fancy carton you end up saving dollars and having more broth. If you are using cubes, cans or cartons of broth; please give this a try and step up your homecoming game. Watch the video, read the instructions and you will never (under normal circumstances) plan to use factory made broth again.

    When you don’t have time to stew or simmer a whole chicken and don’t want to be in the kitchen for hours, this recipe is for you. You’ll get clear fresh stock with minimal effort in the most efficient and timely manor possible (need I say more?). You can refrigerate the stock for up to a week or freeze up to 3 months.

    Clear chicken stock.

    Ingredients

    Place everything in the instant pot/pressure cooker.

    Place the lid on the cooker. Pressure cook on high for 35 minutes and natural release (approximately 1 hour). Once done, remove the lid.

    Remove chicken from the cooker and place them in a bowl. Debone the chicken and save the meat for future meals (salads, wraps, sandwiches, etc.); discard the bones.

    Pour the stock to the filter. Strain all the vegetables and meat solids. You should have clear stock.

    Cover and refrigerate for up to a week or freeze up to 3 months.

    Instant Pot Chicken Stock (Bone Broth)

    EatFoodlicious
    5 from 1 vote
    Servings 10 cups
    Calories

    Equipment

    • Pressure Cooker / Instant Pot

    Ingredients
      

    • 3 lb whole chicken preferably organic discard giblets
    • 2 celery stems cut in half
    • 3 carrots cut in half
    • 1 large onion or 2 small cut in half
    • 3 bay leaves
    • 1 garlic head cut in half
    • 3 tsp salt
    • 1 tbsp whole black peppercorn
    • 10 cups filtered water
    • ½ bunch fresh parsley remove tips

    Instructions
     

    • Wash and rinse the whole chicken including the neck. Discard the gilbets.
    • Place the whole chicken in the cooker.
    • Add the rest of the ingredients.
    • Place the lid on the cooker. Pressure cook on high for 35 minutes and natural release (approximately 1 hour). Once done, remove the lid.
    • Remove chicken from the cooker and place in a bowl. Debone the chicken and save the meat for future meals (salads, wraps, sandwiches, soups, etc.); discard the bones.
    • Discard everything in the cooker (you can save carrots and celery if you prefer).
    • In a large bowl or pot: place a mesh strainer on it with a coffee filter or cheesecloth.
    • Slowly pour the stock through the filter. Strain all the vegetables and meat solids. Viola – clear stock.

    Cover and refrigerate for up to a week or freeze up to 3 months.

      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Instant Pot Ube (Purple) Yam

      Ube (Purple) Yam has a beautiful vibrant color, pleasingly sweet aroma and a bit unusually wonderful texture when compared to the common sweet potato. This eye catching healthy little side or snack is effortless when prepared using the Instant Pot/Pressure Cooker. My middle child, who turns his nose up at the traditional yam, loves this and says it is better than a regular sweet potato. Whatever his logic may be, I am just glad I can get him to easily eat a healthy item. In fact I have to make extra now because he goes after the ones I prep cook for myself for the coming weeks snacks. I suggest finding these at the local Asian grocery store and adding this wonderful color to your table. Check out the video and instructions, give it a try and let me know if you liked it. Happy Fall Y’all!

      Add some butter to the potato.

      Pierce/prick the potatoes with a fork; all over.

      Place the trivet and water into the pressure cooker/instant pot.

      Pressure cook on high for 20 minutes and natural release for 10 minutes.

      Instant Pot Ube (Purple) Yam

      5 from 1 vote
      Prep Time 2 mins
      Cook Time 15 mins
      Total Time 17 mins
      Course Appetizer, Side Dish, Snack
      Cuisine American, Asian
      Servings 3
      Calories

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 3 ube purple yam medium size
      • 2 cups water

      Instructions
       

      • Pierce/prick the potatoes with a fork; all over.
      • Place the trivet and water into the pressure cooker/instant pot.
      • Set the ube purple yams down in the cooker.
      • Pressure cook on high for 20 minutes and natural release for 10 minutes. Note: small potatoes cook for 15-20 minutes and large potatoes cook for 25-30 minutes.
      • Remove the potatoes from the cooker.
      • Cut the potatoes in half and add 1-2 tsp butter to each potatoe (optional but recommended).

      Serve immediately and enjoy!

        Keyword easy ube yam recipe, Instant pot ube purple yam recipe, pressure cook ube purple yam, quick and easy yam recipe, ube purple yam
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Instant Pot Spanish Rice

        Master the art of delicious Spanish Rice in less time than traditional methods. Follow this recipe and you’ll have perfect, tasty and soft Latin inspired flavored rice. Use homemade beef, chicken or vegetable broth to elevate the depth of the Spanish flavor profile. If you like rice that is fluffy tender and full of wonderful authentic tastes, this Instant Pot recipe is for you.

        This recipe is for 3-4 servings. But if you have a large family like me; double the ingredients and keep cook time the same for a larger reward. Or put leftovers and meal preps in the fridge to save time for a busy week.

        Serve this as a stand alone main dish or with almost any entree as the perfect side. In my house it is mandatory we have a filler item to curb the appetite of those hungry teenagers. You will enjoy feeding this to your family because it saves time and money while still receiving compliments to the chef.

        Ingredients

        Add oil and rice; stir frequently.

        Saute for 5 minutes or until slightly golden.

        Add onion and garlic, stir frequently.

        Add chicken, beef or vegetable broth.

        Seasonings

        Chopped/diced tomatoes

        Pressure cook on high for 3 minutes and natural release for 10 minutes. Follow the manufacture instructions for quick release.

        Fluffy, delicious and flavorful Spanish Rice.

        Recent Posts

        Please follow FacebookInstagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

        Share on social media.

        Instant Pot Spanish Rice

        5 from 2 votes
        Calories

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 cups rice Jasmine
        • 1 ¼ cup low- sodium chicken broth can be substitute for beef or vegetable broth
        • 1 cup chopped/diced tomatoes
        • 3 tbsp oil
        • ½ tsp salt
        • ½ tsp chili powder
        • ½ tsp oregano
        • ½ tsp cumin
        • ½ tsp spanish paprika
        • ¼-½ tsp black pepper more or less to taste
        • ½ onion chopped
        • 2 garlic minced

        Instructions
         

        • Press the saute button (high) on the pressure cooker.
        • Add oil and rice; stir frequently. Sauté for 5 minutes or until slightly golden.
        • Add onion and garlic; stir frequently. Cook for 1-2 minutes or until the onions look translucent. Turn off the saute button.
        • Add broth and all the seasonings (salt, pepper, paprika, cumin, oregano & chili); mix.
        • Place the chopped/diced tomatoes in the center and do not STIR. Place the lid on.
        • Pressure cook on high for 3 minutes and natural release for 10 minutes. Follow the manufacture instructions for quick release.
        • Remove the lid. Mix the rice and tomatoes until even.

        Serve as a side or main entree. Enjoy!

          Video

          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Similar Instant Pot Recipes

          Apple Cider

          Are you ready to start a new family tradition? I can think of no easier way to create a fall memory than having the kids put out the fall decorations while preparing this seasonal treat. The simmering apples create a seasonal perfume rich with cinnamon and a hint of citrus. Cups of steaming hot cider will have your kid’s mouths watering as they go for each and every stolen sip. This hot apple cider recipe will soothe and warm everyone on the cool fall days. My family draws to the serving bowl without invitation asking for the first cup. See the pictures below and the video to be on your way to making your very own fall memories at home with those you share your life with.

          Forget the store bought apple cider, this recipe is so easy and only requires a few ingredients. Once you make this you’ll never want to cheapen your fall home experience with store bought apple cider again.

          Serve this up as you admire the fall decorations together and you will create a childhood memory that will forever be tied to the aromatic scent of this fall classic. Checkout the recipe below to see how convenient this satisfying hot apple cider is to create.

          Cinnamon, nutmeg, whole cloves and brown sugar.

          Fresh apples.

          Orange

          Everything together

          Pressure cook or slow cook.

          Mix

          Mash with a potato masher.

          Transfer to a fine-mesh-strainer.

          Hot apple cider

          Apple Cider

          5 from 2 votes
          Prep Time 10 mins
          Cook Time 10 mins
          Total Time 20 mins
          Course Drinks, Seasonal
          Cuisine American
          Servings 12
          Calories

          Equipment

          • Instant Pot (pressure cooker) or slow cooker

          Ingredients
            

          • 10 apples Fuji, Gala, Honeycrisp, Red Delicious, Granny Smith or Golden Delicious.  
          • 1 orange
          • 4 cinnamon sticks
          • 1 tsp whole cloves
          • ½ tsp ground nutmeg
          • ½ cup brown sugar
          • 10 cups filtered water

          Instructions
           

          • Clean the apples and cut into quarters (4 pieces); leave the core and seeds.
          • Peel the orange and cut into quarters (4 pieces).
          • Place the cut apples, orange, cinnamon, cloves, nutmeg, brown sugar and water into the pressure cooker or slow cooker. Put the lid on.
          • Pressure cook: on high for 10 minutes and natural release.
            Slow cooker: cook on high for 3 hours or low for 6-8 hours.
          • Remove the lid and use a potato masher or wooden spoon to mash everything together.
          • Place a fine mesh strainer in a big bowl or pot. Scoop out the contents of the cooker and place in the fine mesh strainer.
          • Use a wooden spoon and press against the strainer to remove all the juice from the mashed cider mixture. Once thoughly strained, discard remains. Watch video for reference.
          • Transfer the fresh and hot apple cider to a jar or pitcher that has a sealer/top. The cider will keep refrigerated up to one week. The Cider will keep up to 3 months in the freezer.
          • Add more sweetener if you prefer and garnish with cinnamon, oranges or apples.

          Best Served warm!

            Video

            Keyword apple cider, best apple cider recipe, easy apple cider recipe, homemade apple cider, Instant pot apple cider, slow cooker apple cider
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!