Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Save The Recipe
Want to Save This Recipe?
Enter your email below & we'll send it straight to your inbox.
Plus you’ll get more great recipes and tips from us each week!
Send It!
Print Recipe
5
from 1 vote
Instant Pot Pumpkin Puree
This Instant Pot Pumpkin Puree is the perfect fall treat.
Prep Time
5
minutes
mins
Cook Time
13
minutes
mins
Course:
Recipe
Cuisine:
American
Servings:
12
Calories:
29
kcal
Author:
Kristie Sawicki
Cost:
$2
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.
Video
Notes
You can easily freeze your pumpkin puree in a freezer bag until you are ready to use it.
Nutrition
Calories:
29
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
2
mg
|
Potassium:
385
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
9648
IU
|
Vitamin C:
10
mg
|
Calcium:
24
mg
|
Iron:
1
mg