You can make Instant Pot pumpkin puree in a snap! It is super simple and easy since there is no peeling, cutting, de-seeding or even piercing ahead of time.
Note: This post contains Amazon affiliate links.
Oh y’all! This method for cooking pumpkin in an Instant Pot is a game-changer. I picked up a pie pumpkin and a butternut squash at Trader Joe’s this week.
I have done a pumpkin now a few times, and I love having homemade puree for pumpkin recipes and baby food. It is such a great method that I decided I have to share here with y’all.
I am in a few Instant Pot recipe sharing groups on Facebook, and one of the ladies told me that she is a senior citizen who is not as strong as she once was. But she loves to cook from scratch! So she literally walks through the produce department with her tape measurer to make sure she can fit any squash or pumpkins she buys in her Instant Pot!
You don’t have to measure, but just to be safe I would veer on the smaller side here to avoid having to pre-chop anything. My pumpkin was 2.8 pounds, which was bigger then the first one I did.
I made the first pumpkin on a trivet. Because this one was slightly bigger, I sat it in the pot without the trivet…right in the water. And it still turned out great!
The texture and taste actually reminds me of spaghetti squash, which you could also cook in your Instant Pot.
I was thrilled when I realized that there is virtually zero prep that I have to do prior to cooking my pumpkin. All processing (removing seeds, stem and skin) is done after cooking, which makes it super easy.
Because after cooking, that pumpkin is like butt-ah!
You will need to process your cooked pumpkin to get it in puree form. I used my food processor. I added a little bit of water to make it process easier. I added 1/4 cup at first, hit process, and decided that it looked like it needed a little more water. So I added another 1/4 a cup. I would say just add a little at a time. You can always add more. The results were perfect!
After you make your puree, be sure and check out my other pumpkin recipes that use pumpkin puree.
- Pumpkin spice ice cream
- Pumpkin spice oatmeal
- Pumpkin spice latte
- Pumpkin spice bread
- Pumpkin muffins
Tools Used to Make This Recipe
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
- Instant Pot
- Trivet that comes with your Instant Pot (optional)
- Knife
- Spoon to scoop out seeds
- Food processor
- Storage container(s) for the puree – you can store in one container, or portion out the puree for recipes in separate containers.
Instant Pot Pumpkin Puree Recipe
If this recipe looks good to you, please pin it and share it.
Instant Pot Pumpkin Puree
You can make Instant Pot pumpkin puree in a snap! It is super simple and easy since there is no peeling, cutting, de-seeding or even piercing ahead of time.
Ingredients
- 1 pie pumpkin mine was 2.8 pounds
- 1.5 cups water for Instant Pot
- 1/4 cup water (more or less, up to 1/2 cup for puree)
Instructions
-
Put water in the inner stainless steel pot.
-
Add the trivet, and place the pumpkin on top. If the stem is in the way, you can turn it upside down to let the stem hang below the trivet. If the pumpkin won't fit, you can remove the trivet and place it right in the water.
-
Place the lid on top, and lock it, setting the release valve to sealing.
-
Press manual, and add 13 minutes to the clock.
-
Let the pumpkin cook, and let the pressure cooker release naturally (do not use the release valve).
-
When the pressure valve falls, remove the lid, and use a hamburger flipper and some tongs to carefully remove the pumpkin. It may be a little tricky if the pumpkin is falling apart a little.
-
Remove the stem. It should come right off.
-
Slice the pumpkin in half. Again, it will be soft that this will be a cinch!
-
Use a spoon to remove the seeds and center core. I used my knife to cut a circle around the middle, and then scooped out the middle with a spoon.
-
The rest of the pumpkin flesh should pull away from the peeling very easily. Remove it, and add it to the food processor.
-
I added 1/4 cup tap water, and I processed for about 15 seconds.
-
The mixture was not moving around very well, so I added another 1/4 cup of water, and proessed again for about 30 seconds, until smooth.
-
Store puree in the refrigerator for up to a week, or in an airtight container in the freezer up to six months.
Recipe Notes
Different pumpkin size/ weight may mean that you need to add or subtract cook time to accommodate different size.
Handtalker says
I used the handled rack too. It worked great on getting it out. I have a steamer basket too, I’ll try next time!
Marjorie @APinchOfHealthy says
Glad it worked well for you!🧡
Tracey Newland says
Can we freeze it?
Marjorie @APinchOfHealthy says
I never have frozen it myself, but I see no reason that wouldn’t work. So I say yes!
Robin says
I freeze my pumpkin purée in freezer safe mason jars. I have done it for at least 5 years. I just finished my last jar from last October. It freezes well. .
Marjorie @APinchOfHealthy says
Great to know! Thanks Robin!
Jenn says
being new at using the IP, I was worried it wasn’t going to work for me but your instructions were so clear and it turned out great! Thanks for the recipe!
Marjorie @APinchOfHealthy says
Yay, happy to hear that Jenn!🙌🏻
amy says
Do you have to pierce holes in the pumpkin at all?
Marjorie @APinchOfHealthy says
Nope, no need to pierce. Easy peasy!
Amy says
Thanks!! Worked perfectly!
Joni stein says
for years I have baked my whole pumpkins and squashes in the oven after piercing them. But using the instant pot is a game changer! I am intriqued with the time it will save and the ease of preparation.I have home grown pumpkins that will be in the pot tomorrow! Yea!
Marjorie @APinchOfHealthy says
Right?! I haven’t done it any other way since I got my Instant Pot. Home grown pumpkins are very impressive! 🙌🏻
sUE says
wHAT DO YOU DO IF YOUR PUMPKIN DOESN’T FIT IN THE POT? cAN YOU GO AHEAD AND 1/2 IT ? (iN WHICH CASE, i WOULD THINK YOU WOULD PLACE IT IN THE POT WITH THE SEEDS UP SO THEY DON’T FALL OUT AND MAKE A MESS?)
dannie says
I have never been a fun of pumpkins but I would love to try this recipe a t home.
Joanna says
Wow, thanks so much! If this works, it will be such a time saver for me! I prep buttercup squash for my smoothies and I can’t tell you how much time I spend peeling, chopping and steaming. My squash is in the pot right now, here’s hoping it doesn’t explode! 🙂
Marjorie @APinchOfHealthy says
May you never wrestle a squash again. 😉👍🏻 I hope it works well for you Joanna.💖
Joanna says
It did! Game changer!! Thanks again!
Marjorie @APinchOfHealthy says
Yaaaay!🙌🏻👍🏻
Nancy Werner says
If you made a foil sling for it, then you could remove the pumpkin easier from the pot.
Cindy says
Can you do this with the butternut squash?
Marjorie@APinchOfHealthy says
Hi Cindy. Yes, you can do this with butternut squash. I am not 100% sure about how much time it would take, since I haven’t tested this yet. The good thing is, you can always let it go a little longer. But yes, you do not have to chop or peel it first, as long as it will fit in your pot. Pretty life-changing, right? I have almost lost a finger a few times while peeling and chopping raw butternut squash.