Instant Pot Pumpkin Puree 2 Ways Recipes

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INSTANT POT® PUMPKIN PUREE



Instant Pot® Pumpkin Puree image

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.

Provided by France C

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 4

Number Of Ingredients 2

1 cup water
1 sugar pumpkin

Steps:

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

Nutrition Facts : Calories 88.4 calories, Carbohydrate 22.1 g, Fat 0.3 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 0.2 g, Sodium 5.2 mg, Sugar 4.6 g

INSTANT POT PUMPKIN PUREE - 2 WAYS



Instant Pot Pumpkin Puree - 2 Ways image

Pumpkin Puree is a must-have ingredient for fall recipes. The Instant Pot makes it EASY to make fresh!

Categories     Instant Pot

Time 14m5S

Number Of Ingredients 2

1-2 pie pumpkins
1 ½ cups water

Steps:

  • Add water to the inner pot, and then add the trivet to the pot.
  • Cut the pumpkin top off, and then cut each pumpkin into 6 slices. Scoop/scrape seeds and pulp off of the pumpkin.
  • Place pumpkin slices on top of trivet and stack on top of each other.
  • Set the pressure valve to sealing, and then set for a manual high-pressure time of 6 minutes.
  • At the end of the cooking time, allow for a quick pressure release.
  • Remove pumpkin from the peeling and add to food processor.
  • Process the pumpkin until a nice puree has formed.
  • Store in the refrigerator for up to 2-3 days.
  • Add water to the inner pot, and then add the trivet to the pot.
  • Cut the pumpkin stem off. Place whole pumpkin on top of trivet.
  • Set the pressure valve to sealing, and then set for a manual high-pressure time of 12 minutes.
  • At the end of the cooking time, allow for a natural pressure release.
  • Remove pumpkin from the pot. The peeling will pretty much fall off the pumpkin, and the seeds and pulp inside the pumpkin will also be easy to remove.
  • Add the pumpkin to food processor.
  • Process the pumpkin until a nice puree has formed.
  • Store in the refrigerator for up to 2-3 days.

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