Instant Pot Pumpkin Puree

Instant Pot Pumpkin Puree is an easy way to make homemade pumpkin puree yourself. Rich, flavorful, and perfect to bake with. Try this pressure cooker pumpkin puree today.

Course Desserts

Cuisine American

Keyword easy pumpkin puree, homemade pumpkin puree, instant pot pumpkin, instant pot pumpkin puree, instant pot pumpkin recipes, pumpkin in instant pot, pumpkin puree, pumpkin puree instant pot

Prep Time 5

Cook Time 13

Total Time 18

Servings cups

Calories 12kcal

Author Kelsey

Ingredients

1 small baking pumpkin
1 cup water

Instructions

Start by slicing your pumpkin in half, and scraping out the seeds and removing the stem. Then use a spoon to get all the seeds and strings.
Slice your pumpkin into wedges, that way it easily fits into the pressure cooker.
Add 1 cup of water into the Instant Pot. Place your pumpkin in the pot. You can use a trivet or opt to not. Either will work.
Place the pressure cooker lid on and make sure the valve is set to sealing. Set on manual/high pressure for 13 minutes.
When the time is up you will quick release the pressure, and then carefully remove the pumpkin with tons or a spoon.
You will now use a spoon and scrape the pumpkin flesh away from the skin of the pumpkin. Put the pumpkin in a food processor or blender.
Blend until you have a creamy pumpkin puree.
You can use your homemade pumpkin puree how you would like. It will store in an airtight container for up to a week in the fridge.

Notes

You can freeze your pumpkin puree in a sealable bag or freezer container. Make sure to remove the air out and serve in 1-2 cup serving sizes. The pumpkin puree can freeze for up to six months when frozen properly.

Nutrition