EASY INSTANT POT PUMPKIN PUREE – NO PEELING, NO CUTTING METHOD
DID YOU KNOW YOU COULD MAKE INSTANT POT PUMPKIN PUREE WITHOUT THE HASSLE OF PEELING OR CHOPPING THROUGH THAT HARD PUMPKIN EXTERIOR?
Like many people, I love using pumpkin year-round. Whenever I head to the states from Canada for grocery shopping, I definitely love to stock up on my cans of pumpkin puree.
But during the fall season when pumpkins are everywhere in sight, I love to make my own homemade jars to enjoy in muffins and pancakes and all the things pumpkin!!
If your an avid Instant Pot user, you know how life-changing this kitchen appliance can be.
And if you new to the Instant Pot or pressure cooker world, never fear, there are plenty of people around to guide in how to use them to make yummy easy recipes for your family.
This is a super easy recipe, so let’s waste no more time and get to Instant Potting!
INSTANT POT PUMPKIN PUREE INSTRUCTIONS
- Wash the exterior of your pie pumpkin or sugar pumpkin (Make sure your pumpkin fits inside of your pot without passing the top of the rim
- Cut off or break off as much of the stem as you can (be careful if using a knife)
- Place your metal trivet at the bottom of your instant pot insert
- Add in one and half cups of water to the bottom
- Place your pumpkin onto of the metal trivet
- Add your lid and close it. Set the gasket to “sealing” mode
- Press the “Manual” mode and adjust the time to 15 minutes
- When finished, allow the Instant Pot to do a Natural Release (basically let it sit idle when the 15 minutes ends until the pin releases)
- Allow the pumpkin to cool for at least 15 minutes and then carefully remove the pumpkin from the Instant Pot
- Process the cooked pumpkin in your preferred method. An easy way is to cut a hole out of the top and scoop out the seeds to limit the mess (but save those bad boys to make yummy ranch pumpkin seeds).
- Mash the pumpkin flesh with a fork if you want a thicker texture or pop into your blender and blend away until you have the desired consistency
Note: The 15 timing worked well for a 4lb pumpkin in my 8-quart model. You may need a couple of additional minutes if using a much larger pumpkin in your pot. Also, some pumpkins are just harder than others.
You can test your pumpkin with a fork once the Natural Release is finished, if you find it a little hard, you can do the Manual mode again for a few more minutes.
*Keep in mind that homemade pumpkin puree contains more water than canned puree. Grab some cheesecloth and place it over a fine-mesh strainer. You want to let that drain for a good 1-2 hours so that the maximum amount of fluid can strain out until the homemade puree is much firmer in texture.
REFRIGERATION & FREEZING
Refrigerate your pumpkin puree in an airtight container such as a glass mason jar and keep in the fridge for up to 5 days.
If you prefer to freeze it, grab some freezer bags, flatten (space-saving technique) and freeze for up to 3 months for the best quality. You can always use it afterward but the quality may not be at its highest after the 3 month period.
LOOKING FOR WAYS TO USE UP YOUR INSTANT POT PUMPKIN PUREE?
Try these delicious pumpkin chocolate chip muffins or vegan pumpkin pancakes
INTERESTED IN PURCHASING AN INSTANT POT, CHECK OUT THIS MODEL
Dutch is the author of Vanilla Nomad, Monday’s Not Coming, and Let Me Hear a Rhyme. A professional chef by day, and novelist by night. She received her bachelor of arts in film from Kingsborough Community College and her master of cooking from the New School. A Brooklyn native; she is a lover of naps, cookie dough, and beaches. Currently residing in the borough she loves, most likely multitasking. You can visit her online at https://vanillanomad.com