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
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. Peel with a knife or by hand. 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.
Notes
Add 1 cup of puree to a quart size, freezer safe, ziplock bag. Press the air out, then seal it shut. Smooth the puree out so it can lay flat in the freezer.
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