Instant Pot® Pumpkin Puree The Best Recipes

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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."

Ingredients :

• 1 cup water
• 1 sugar pumpkin

Instructions :

Prep : 10M	Cook : 4M	Ready in : 45M

• Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot(R)). 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.

Notes :

• Use a 3- to 4-pound pie pumpkin or sugar pumpkin for this recipe. Sugar pumpkins have more flesh and are much creamier with a less stringy texture than carving pumpkins.
• Store pumpkin puree in the refrigerator for up to 1 week, or freeze for future use.

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