Instant Pot Pumpkin Puree
Learn how easy it is to make Instant Pot Pumpkin Puree in under 30 minutes with your pressure cooker. You can easily make a few pumpkins to freeze the puree for baking later to last the whole holiday season. Don't forget to save the seeds to roast pumpkin seeds in your air fryer!
Why this works
- Quick and easy - it doesn't get any easier than this! Simply just put the pumpkin into the Instant Pot and start cooking with some water.
- Know your ingredients - this is naturally gluten-free like corn-on-the-cob and you know where your ingredients have come from.
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
Ingredient notes
The pumpkin you choose should be a pie or sugar pumpkin that fits inside your Instant Pot. You may have to trim down the pumpkin if it doesn't fit.
How to make this
Step 1: Prepare the pumpkin for cooking (optional)
This step is optional because you can just put the pumpkin into the Instant Pot without doing anything to it. You're thinking how can that be right? You can put the pumpkin in the pressure cooker to cook without pricking the skin or doing anything else. For reals! 😉
If you need to make the pumpkin fit to your model then this step is for you. If it's to big you'll need to make it fit. Also, I did this step to get started on making roasted pumpkin seeds.
Step 2: Cooking and finishing the pumpkin
Insert the rack into the inner liner of the Instant Pot, and pour in the minimum amount of water for your size model.
- 3-Quart Instant Pot - ½ cup
- 6-Quart Instant Pot - 1 cup
- 8-Quart Instant Pot - 2 cups
Cook on high pressure for 15-minutes then follow with a quick release.
Remove the pumpkin to a bowl. The skin should just fall or pull off. If you cooked your pumpkin whole cut in half. Remove the seeds and stringy pulp.
Using an immersion blender or food processor blend the pumpkin until it makes a smooth puree.
Expert tips
The pie pumpkin that I used was about 2 ½-pounds. If yours is a little bitter or smaller adjust the cooking time by a couple of minutes either way.
Check for doneness by inserting a knife to the pumpkin. The skin will have popped off, but if the knife doesn't insert easily it needs a couple more minutes of cooking time.
FAQs
You can, but you probably don't want to. When cooked they are stringy, bland, and watery. It's best to cook pie pumpkins that are sweet, flavorful, and smooth.
Yes, they are the same.
Acorn squash, Hubbard squash, or butternut squash.
Serving suggestions
You can make pumpkin pie, pumpkin soup, or pumpkin pancakes with pumpkin puree.
Storage
Use immediately, or store in an airtight container for up to one week. This can be frozen for up to 4 months.
More basic recipes
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Recipe
Instant Pot Pumpkin Puree
Instructions
- Pumpkin can be cooked whole without any preparation. No pricking or cutting is necessary.
- If your pumpkin is to big to fit it will have to be cut down to fit your pot. I cut the stem off, and removed the seeds prior to pressure cooking.
- Add minimum amount of water to Instant Pot and rack.
- Cook on high pressure for 15 minutes then follow with a quick release.
Notes
- 3-Quart Instant Pot - ½ cup
- 6-Quart Instant Pot - 1 cup
- 8-Quart Instant Pot - 2 cups
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