Instant Pot® Pumpkin Puree – a delicious recipe with water, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot(R)). 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 manufacturer's 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 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.
5
Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.
97
kcal
Calories
25
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 cup water, 1 sugar pumpkin.
Yes, Instant Pot® Pumpkin Puree falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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