Recipe: Instant Pot® Pumpkin Puree

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While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade puree. It cant get any easier in the Instant Pot® Reserve seeds to make roasted pumpkin seeds, if desired.

Instant Pot® Pumpkin Puree Ingredients

  • 1 cup water

  • 1 sugar pumpkin

How to Make Instant Pot® Pumpkin Puree

  1. Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.

  2. 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.

  3. Close and lock the lid; set valve to sealing. Select manual mode according to manufacturers instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Release pressure carefully using the quick-release method according to manufacturers 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.

  5. Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

Instant Pot® Pumpkin Puree Nutritions

  • Calories: 88.4 calories

  • Carbohydrate: 22.1 g

  • Cholesterol:

  • Fat: 0.3 g

  • Fiber: 1.7 g

  • Protein: 3.4 g

  • SaturatedFat: 0.2 g

  • ServingSize:

  • Sodium: 5.2 mg

  • Sugar: 4.6 g

  • TransFat:

  • UnsaturatedFat:

Instant Pot® Pumpkin Puree Reviews

  • I had to use my carving pumpkin, but this recipe works perfect even for that type. I had to cut mine into 4 chunks, but it still worked perfectly for the time. Super Simple Recipe

  • Worked great, thanks

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CS BersamaWisata
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Hi sahabat BersamaWisata ..

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