Instant Pot® Pumpkin Puree

Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade puree. It can't get any easier in the Instant Pot®! Reserve seeds to make roasted pumpkin seeds, if desired.

By France C

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
3 cups
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.

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  • Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.

  • Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.

  • Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

Cook's Notes:

Use a 3- to 4-pound pie pumpkin or sugar pumpkin for this recipe. Sugar pumpkins have more flesh and are much creamier with a less stringy texture than carving pumpkins.

Store pumpkin puree in the refrigerator for up to 1 week, or freeze for future use.

Nutrition Facts

Per Serving:
88 calories; protein 3.4g; carbohydrates 22.1g; fat 0.3g; sodium 5.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Mike Hodapp
Rating: 5 stars
12/06/2019
Worked great thanks Read More
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mike Hodapp
Rating: 5 stars
12/06/2019
Worked great thanks Read More
Buckwheat Queen
Allstar
Rating: 5 stars
09/26/2020
I made this using two hubbard squashes (2 kilos and 1.1 kilos). I followed the recipe exactly for the smaller one. Excellent, not dried out nor too wet. It had a lovely roasted taste and smell. For the larger, I cut in half, left the seeds in and cooked it open side down. Not only was it perfect, but the seeds were steamed and easily came out with a gentle scrape of a spoon. I put them in my air fryer til just crispy. They were delicious. How many times have I thrown away the seeds because rinsing, boiling then baking was just too much trouble for a handful of seeds. Not anymore! Nothing could be easier. Keep this recipe handy for the holidays to save time and have real pumpkin any time. Read More
Chef Mo
Allstar
Rating: 5 stars
11/12/2018
I had to use my carving pumpkin but this recipe works perfect even for that type. I had to cut mine into 4 chunks but it still worked perfectly for the time. Super Simple Recipe! Read More
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