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.
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
- Pressure Cooker / Instant Pot
- 1 sugar/pie pumpkin 3-4 pounds
- 1 ½ cup water
- 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.