Instant Pot Pumpkin Puree

Name: Instant Pot Pumpkin Puree
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2
Ingredients: 1 2 lb sugar pumpkin; 1 cup water

by Emily | emilyfabulous.com

2 cups

22 min

You can make Easy Instant Pot Pumpkin Puree in less than 30 minutes and have fresh and healthy pumpkin puree for a variety of dishes. Pumpkin puree, not to be mistaken with pumpkin pie filling, is made from cooked pumpkin that has been mashed or blended and often found in a can. You can substitute homemade pumpkin puree for canned pumpkin in recipes, using the same volume. Canned pumpkin and pumpkin puree are cooked pureed pumpkin, and nothing more. Pumpkin pie filling has added sweetener and spices like clove, allspice, ginger and cinnamon. If you make your own pumpkin puree, you can easily add your own spices and sugar to make pumpkin pie as well. You can also use pumpkin puree for soups, pasta, desserts, cocktails, and more!

Homemade Pumpkin Puree cooked in the Instant Pot

Prep for Instant Pot Pumpkin Puree

Easy skin removal after pressure cooking a pumpkin in the Instant Pot

Instant Pot Pumpkin Puree

You can do it! Saved to your recipes

Recipe details

Yield 2 cups
Time spent: Prep time: 10 Minutes Cook time: 12 Minutes Total time: 22 min

Show Nutrition Info

Per serving

% Daily value

Instructions

Clean the pumpkin and remove the stem. Add the metal trivet to the bottom of the instant pot and then 1 cup of water.
Close the lid and the steam vent and cook on Pressure Cook HIGH for 12 minutes. After cooking, let the steam naturally release for 12 minutes and then carefully release the rest.
Allow the pumpkin to cool enough to handle it and then place it on a cutting board. Remove all of the skin. The skin will basically fall off with a little prompting from a knife (I used a butter knife and a regular knife and they both worked!)
Cut the pumpkin in half and remove the seeds and stringy pulp and save the seeds for roasted pumpkin seeds! Cut up into pieces and place in your blender or food processor (you can also hand blend right in the Instant Pot insert).
Blend the cooked pumpkin pieces until nice and smooth.
Pour the pumpkin puree into a sealable container like a mason jar or plastic tub. The pumpkin puree will last in the fridge for up to 7 days or in the freezer for 6 months.

Tips

My 2 lb. pumpkin barely fit in my 6 qt. Instant Pot so I turned the metal trivet upside down. This ensured the pumpkin wasn’t resting on the bottom directly and fit perfectly.
If your pumpkin is too big or you have more than one, you can cut it into pieces before cooking. I have also done it this way and it worked out great!

Comments

Kathy Wells on Nov 08, 2021

I made the cinnamon muffins. Not good. Dry, and not sweet enough.

Like Reply
Vanessa on Sep 08, 2022

Love it. I always used to bake mine like acorn squash or boiled them. One was had hard spots and one was to wet. I see a lot of pumpkin in my future.
thanks

1 Reply
- Emily | emilyfabulous.com on Sep 09, 2022
  
  You are welcome, I think you will enjoy the results!
  
  Like

Load more comments

3 of 4 comments

Top recipes