Go Back
Instant Pot Pumpkin Puree


Clara @ Blue World Dreams
An easy Instant Pot technique to making homemade pumpkin puree with no cutting or peeling required.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American
Servings 1 quart (before straining)


  • Instant Pot


  • 1 Pumpkin (around 4 lbs)
  • 1.5 cup Water


  • 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


*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.
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.
Keyword Instant Pot, Pressure cooker, Pumpkin, Pumpkin puree