EASY INSTANT POT PUMPKIN PUREE - NO PEEL-CUT METHOD
An easy Instant Pot technique to making homemade pumpkin puree with no cutting or peeling required.
Equipment
- Instant Pot
Ingredients
- 1 Pumpkin (around 4 lbs)
- 1.5 cup Water
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 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
- 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
Notes
*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.