While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade. It can't get any easier in the Instant Pot!
Preparation Time
10 mins
Cooking Time
25 mins
Total Time
35 mins
Calories
88 Calories
Recipe Instructions
Step 1
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.
Step 2
Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.
Step 3
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.
Step 4
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.
Step 5
Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot). Set trivet inside.
