If you love using your Instant Pot, get ready to fall in love with this Instant Pot Pumpkin Puree recipe. It’s so simple, it literally might be one of the easiest recipes you’ll ever make.
Don’t forget to check out this Easy Pumpkin Spice Latte Recipe as well!
Instant Pot Pumpkin Puree
There’s something about pumpkin that just makes tummies happy. Maybe it’s that it means fall is here and the leaves are turning…or that Halloween is right around the corner. Whatever the reason, pumpkin is delicious and quite nutritious to eat.
And when you’re looking for something that’s a bit sweet without being jam-packed full of sugar, this Instant Pot Pumpkin Puree is a total winning choice.
The great news? You’re Instant Pot 
does all the hard work for you. You literally get to add the ingredients and kick up your feet.
Don’t have an Instant Pot? That is okay, you can also make it in your oven using this recipe.
Gather these ingredients to make your Pumpkin Puree.
Then scroll down for full Pumpkin Puree Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Ingredients needed to make this pumpkin puree
- Pie pumpkin
- Water, for instant pot
How to make Instant Pot Pumpkin Puree
Add water to the inner pot. Place pumpkin on a trivet in the inner pot. Remove stem if needed so it doesn’t touch the inside of the lid.
Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 13 minutes.
Allow for a natural pressure release.
Carefully remove the pumpkin from the Instant Pot. Remove peels. Use a blender to puree the pumpkin to a smooth consistency.
Store in an airtight container in refrigerator and use within a couple of days or freeze.
If you like this delicious recipe, make certain to check out these other great options:
Instant Pot Pumpkin Puree
Equipment
- Instant Pot
Ingredients
- 1 1 small pumpkin pie pumpkin
- 1 c 1 cup water, for instant pot
Instructions
- Add water to the inner pot. Place pumpkin on a trivet in the inner pot. Remove stem if needed so it doesn’t touch the inside of the lid.
- Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 13 minutes.
- Allow for a natural pressure release.
- Carefully remove the pumpkin from the Instant Pot. Remove peels. Use a blender to puree the pumpkin to a smooth consistency.
- Store in an airtight container in refrigerator and use within a couple of days or freeze.
Vickie says
Do you have a slow cooker version?
Kristie Sawicki says
I haven’t tried that yet, but I did find this recipe that looks easy https://www.thespruceeats.com/slow-cooker-pumpkin-puree-3056806