Pressure Cooker AKA Instant Pot Pumpkin Puree is hands off and incredibly easy! After tasting homemade pumpkin puree, you will NEVER want to go back to canned pumpkin again!
We’re goin’ back to the basics again today! Can I tell you how much I love covering the basics of pressure cooking around here? Even more I love coming up with some amazing recipes to amp up the basics. Case in Point:
and now Pressure Cooker Pumpkin Puree is going to become . . . any guesses?
Cami and I have done 2 pressure cooking classes this past week (and I’m exhausted and dare I say – sick of being in the kitchen! Soooooo much food prep!). Both classes were unanimously enamored with one particular dish which after many, MANY requests, I will be posting later this week.
It’s so simple and so common place in my home, I almost looked over it as being one to share with all of you.
But the crowds want what they want, and I’ve promised to share it!
So grab you some adorable little pie pumpkins, AKA sugar pumpkins, and whip you up some fresh, golden pumpkin puree. You will be soooo glad you did!
But honestly, if you don’t want to take 2 seconds to throw a shuga punkin (that’s how a cute 7 year old I know spells it) in a pressure cooker and push start, just make sure you got a store bought can of pumpkin on your shelf and you’ll be all set for magical recipe land coming later this week.
But for those of you who gave into the temptation of loading up on these cute pumpkin babies, today’s basic Pressure Cooker Pumpkin Puree is for you! No slicing or hole poking here! Because heaven knows, I HATE stabbing holes in any and all forms of squash (bad experience with a hand gash and all).
Experienced and Newbies alike, this recipe is for you!
Pressure Cooker Pumpkin Puree
Pumpkin Puree can be whipped up in your kitchen with exactly 5 seconds of prep. All thanks to our favorite kitchen appliance, the Pressure Cooker AKA Instant Pot
- Prep Time: 1 minute
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: About 2 cups
- 1 pie pumpkin (AKA sugar pumpkin)
- Pour 1 cup of water into the pressure cooker pot. Place a low rise trivet inside and place pumpkin on top.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 minutes.
- When cooking is complete, use a quick release.
- Let pumpkin cool slightly and then pull, slide, or cut peel off. Cut pumpkin in half and remove the seeds.
- Mash pumpkin with a fork until smooth. Can also put into a blender to get it really smooth.
- Use immediately, refrigerate, or freeze.
- Pumpkin Puree freezes beautifully! I like to bag up 1 cup portions and then freeze them flat for quick thawing.