Instant Pot Pumpkin Puree Recipes
INSTANT POT® PUMPKIN PUREE
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
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
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
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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- Starting with a clean pumpkin, cut a circle around the stem and remove. Using a spoon, scrape out seeds and stringy flesh from inside the pumpkin and discard.
- Add 1 cup of water to instant pot. Place pumpkin into instant pot (you can use the rack or not, it doesn't matter). Close lid and seal pressure valve. Set on manual/high pressure for 13 minutes.
- When the time is up, manually release the pressure (flip the valve), then carefully remove the top. Carefully remove the pumpkin, it will be hot.
- Scrape the pumpkin flesh away from the skin (will be super easy, but hot), and place into a blender or food processor, or back into the instant pot and use a hand blender. Blend until completely pureed.
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