Pressure Cooker Pumpkin Puree Recipe
Easy and delicious homemade pumpkin puree made in your pressure cooker (InstantPot). This is so much better tasting than anything you'll get from a can!
Servings: 6
Equipment
Ingredients
- 1 small sugar (pie) pumpkin (about 2 - 3 pounds)
Instructions
- Add steamer rack to InstantPot Pressure cooker.
- Add 1 cup water to pressure cooker.
- Place pumpkin on rack inside pressure cooker and make sure the lid seals. If the stem is too tall, trim stem until lid seals properly.
- Seal pressure cooker cover and cook on HIGH pressure for 13 minutes.
- Your InstantPot pressure cooker will take some time to build up the pressure and temperature inside.
- After the 13 minute cooking time finishes, allow your InstantPot to release the pressure naturally for at least 10 minutes. Then if you want to release it manually, go ahead. Or, just let it completely release on its own.
- Once the pressure is released, remove the cover and carefully lift out the rack, being careful not to drop the pumpkin which will be very hot.
- Place pumpkin on a cutting board and cut in half.
- Scoop out seeds and pumpkin goop. Feel free to rinse and drain pumpkin seeds for later use.
- Peel cooked pumpkin from the skin and add to Vitamix or other high-powered blender or food processor. Process to desired consistency.
- Scoop out fresh pumpkin puree and store in airtight container in the refrigerator.
Notes
My pumpkin gave me about 3 cups of pureed pumpkin. Amounts of puree will vary based on the size of pumpkin used.
Serving size: 1/2 cup
Click here to see your WW Points for this recipe and track it in the WW app or site.
0 *SmartPoints (Green plan)
0 *SmartPoints (Blue plan)
0 *SmartPoints (Purple plan)
1 *PointsPlus (Old plan)
Nutrition
Serving: 1/2 cup | Calories: 38kcal | Carbohydrates: 9.1g | Protein: 1.2g | Fat: 0.3g | Fiber: 3.3g