Instant Pot Pumpkin Puree Recipe

Ingredients

• 1 cup water
• 1 sugar pumpkin (about 3-4 pounds)

Directions

Step 1: Pour water into the inner lining of a multi-functional pressure cooker (like an Instant Pot). Place the trivet inside.

Step 2: Cut around the pumpkin stem to create a hole large enough to fit your hand inside. Remove the stem, then scoop out the seeds and stringy bits from the pumpkin.

Step 3: Place the pumpkin, cut-side down, on the trivet. If the pumpkin is too large for the pot, slice it in half and arrange both halves to fit comfortably.

Step 4: Close and lock the lid of the pressure cooker, making sure the valve is set to sealing. Select the manual mode and set the timer for 12 minutes.

Step 5: Allow 10 to 15 minutes for the pressure to build.

Step 6: Once the timer goes off, carefully release the pressure using the quick-release method, which should take around 5 minutes.

Step 7: Unlock and remove the lid. Take the pumpkin out of the pot and set it on a rack. Let it cool for about 5 minutes until its safe to handle.

Step 8: Scrape the soft pumpkin flesh from the skin and transfer it to a food processor or blender. Blend until smooth.

Cooks Note

For the best results, use a 3- to 4-pound sugar pumpkin. These pumpkins have a smoother, creamier texture and are less stringy than typical carving pumpkins.

The pumpkin puree can be stored in the refrigerator for up to a week or frozen for future use.

Nutrition Facts (per serving)

Servings Per Recipe: 4

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.