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Instant pot Pumpkin Puree
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5 from 1 vote

Instant Pot Pumpkin Puree

This Instant Pot Pumpkin Puree is the perfect fall treat.
Prep Time5 minutes
Cook Time13 minutes
Course: Recipe
Cuisine: American
Servings: 12
Calories: 29kcal
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: 29kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 385mg | Fiber: 1g | Sugar: 3g | Vitamin A: 9648IU | Vitamin C: 10mg | Calcium: 24mg | Iron: 1mg