Pumpkin Puree - Instant Pot / Pressure Cooker
User Reviews
5
Pumpkin Puree - Instant Pot / Pressure Cooker
Description
This Pumpkin Puree recipe uses an Instant Pot or pressure cooker to quickly cook a whole or halved pumpkin, such as a sugar pumpkin or pie variety. After adding water and placing the pumpkin on a trivet or directly into the pot, it is cooked under high pressure for about 12 minutes. The natural pressure release allows the pumpkin to continue softening. Once cool, the pumpkin is halved and the seeds are removed. The flesh is scooped out and blended with water to create a smooth puree; the amount of water can be adjusted for desired consistency.
The pressure cooking shortens traditional roasting or boiling times while preserving pumpkin flavor. This method also works well for butternut or acorn squash, which can be cooked similarly with adjusted cook times. The puree can be used immediately or stored for future use.
The cooked pumpkin puree is ready for recipes calling for canned pumpkin and has a fresh flavor. Adjusting water accommodates different uses, from thicker pie filling to thinner soups.
Practical tips include checking pumpkin doneness with a fork after pressure release and cooking longer if not tender. Large pumpkins may be cut into sections to fit the pot and cook evenly. Use the trivet if available, but placing the pumpkin directly into water also works.
Ingredients
- 1 pumpkin or Sugar Pumpkin, pie variety
- 1/2-1 cup water for puree
- 1 cup water for cooking
Instructions
- If using, place trivet in the Instant Pot insert and add water to it. Place the pumpkin on the trivet (or directly in the insert). Close the instant pot with vent in sealing position.
- Set on MANUAL or pressure cook mode for 12 minutes. When the instant pot beeps, let the pressure release naturally.
- Let the pumpkin cool a bit, then remove it carefully in a large plate or tray. Slice it in half. Using a spoon, remove the seeds.
- Scoop the cooked pumpkin out from the skin. Add it to the food processor or blender. I had to add water to get a smooth texture. Adjust amount of water added to your preference.
- Pumpkin Puree is ready. Use it or store in refrigerator or freezer.
Notes
- Cooking time may vary depending on pumpkin size; large pumpkins can be cut into pieces to fit and cook evenly.
- After pressure cooking, check tenderness with a fork; if not soft enough, cook an additional five minutes under high pressure.
- You can remove seeds before cooking or after cooking when cooling and halving the pumpkin.
- Butternut and acorn squash can be cooked using the same method with similar times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2cups
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 44g | 15% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 16mg | 1% |
| Potassium | 2312mg | 49% |
| Fiber | 3g | 12% |
| Sugar | 19g | 38% |
| Vitamin A | 57888IU | 1158% |
| Vitamin C | 61mg | 68% |
| Calcium | 148mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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