Instant Pot Pumpkin
Learn how to make fresh homemade Instant Pot pumpkin puree. Super easy and a great way to use pumpkins leftover from Halloween. Also instructions for how to steam pumpkin.
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Servings: 2 cups
Equipment
- Instant Pot with steamer insert
- Stock Pot with steamer basket
Ingredients
- 1 Pie Pumpkin or Jack-o-lantern pumpkin top cut off and seeded
- 1-2 cups water
Instructions
- Cut the top off your pumpkin, and scoop out all your seeds
- Add 1 cup of water to your Instant pot, and place the steamer trivet in the insert. Add your pumpkin.
- Close lid, and cook on high pressure for 15 minutes. Do a quick pressure release, and remove from the pot. Allow to cool.
- When cool to the touch, scoop out flesh and strain out excess water if desired.
- Place in a blender or food processor, and blend till smooth.
- Portion puree either in freezer cube trays or in an air-tight freezer bag.
- Store puree in an air-tight container in the fridge for 3-5 days, or in the freezer for up to 6 months.
Notes
If you are using the stove-top steam method, place 2 cups of water in a large stock pot, and add a steamer basket to the pot. Place pumpkin in the pot and cover with a lid. Steam on medium-low for roughly 20 minutes, or until flesh is fork tender.
You can use carved pumpkins that were freshly carved, but cook within 1 day of carving. If left outside, make sure to rinse off any dust or debris from pumpkin before cooking.
Nutrition info is for 1 cup of pumpkin puree
Nutrition
Calories: 177kcal | Carbohydrates: 44g | Protein: 7g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 2312mg | Fiber: 3g | Sugar: 19g | Vitamin A: 57888IU | Vitamin C: 61mg | Calcium: 146mg | Iron: 5mg
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