Now is a great time to try different Pumpkin recipes. On of my favorite is this Instant Pot Pumpkin Puree.
An easy, quick, and great recipe of Pumpkin Puree which can be cooked in an Instant Pot in only 20 minutes!
A great side dish to diversify your dinner table!
All you need is pumpkin, water and salt and pepper!
Why this recipe work?
You can buy a canned ready-made Pumpkin puree and that's also handy but this is where the trick happens!
Well, certainly nothing beats the savory flavor and the texture which is very smooth of a homemade puree.
What to do with the left-out Pumpkin seeds?
You can save the left-out pumpkin seeds to make roasted pumpkin some other day.
How to store
You can keep the Pumpkin Puree in the refrigerator for up to 2 days.
How to Freeze
Keep the puree in an airtight container and freeze for up to 3 months.
Thaw in the refrigerator overnight before reheating and you use.
How to make
Gather the necessary ingredients.
Remove the seeds and cut the pumpkin into small pieces.
Pour 1 cup of water and pumpkin pieces into the Instant Pot.
Set the pot to high pressure for 15 minutes.
Do a Quick Release.
Puree pumpkin using a fork or immersion blender.
Season with salt and pepper and serve.
Instant Pot Pumpkin Recipe
You can also try
Instant Pot Pumpkin Puree
- ½ pumpkin cubed
- ½ cup water
- salt and pepper to taste
- Remove the seeds and cut the pumpkin into small pieces.
- Pour water into the Instant pot and place the pumpkin inside.
- Close the lid and cook on high pressure for 15 minutes.
- When cooking time ends to a quick pressure release.
- Add salt and pepper and mash the pumpkin using a fork or immersion blender.
- Serve and enjoy 🙂
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂