Keyword: easy pressure cook pumpkin puree, homemade pumpkin puree, Instant pot pumpkin puree, quick and easy pumpkin puree
Calories:
Equipment
Pressure Cooker / Instant Pot
Ingredients
1sugar/pie pumpkin3-4 pounds
1 ½cupwater
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.