If you’ve ever wanted to capture the warm, earthy sweetness of fresh pumpkin in your kitchen, you’re going to love this Instant Pot Pumpkin Puree Recipe. It’s quick, simple, and gives you that rich, velvety texture that only homemade pumpkin puree can deliver. Whether you’re gearing up for fall baking or craving a wholesome addition to soups and smoothies, this recipe will become an indispensable staple. Using the Instant Pot not only speeds things up but keeps your kitchen mess-free and your pumpkin perfectly cooked every time.
Ingredients You’ll Need
Creating your own pumpkin puree might sound fancy, but the ingredients are wonderfully straightforward. Each element is integral to ensuring you get the perfect flavor and consistency without any fuss.
- 1 (2 lb) sugar pumpkin: This type of pumpkin is smaller and sweeter than carving pumpkins, perfect for a naturally smooth and sweet puree.
- 1 cup water: Essential for steaming the pumpkin in your Instant Pot, it keeps the flesh tender without making it soggy.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make Instant Pot Pumpkin Puree Recipe
Step 1: Prep Your Pumpkin
Start by cleaning the pumpkin exterior and removing the stem. This is a simple step that ensures you’re working with a clean surface for cooking. Place a metal trivet into the bottom of your Instant Pot; this keeps your pumpkin elevated for perfect steaming.
Step 2: Set Up and Pressure Cook
Pour in 1 cup of water below the trivet and place the whole pumpkin on top. Seal the lid tightly and make sure the steam vent is closed. Set your Instant Pot to Pressure Cook on HIGH for 12 minutes. The pressure and time work together to soften the pumpkin beautifully without overcooking it.
Step 3: Natural Steam Release
Once the timer goes off, let the steam release naturally for 12 minutes. This gradual process keeps the pumpkin tender and prevents any splattering or tough edges. Afterwards, carefully open the valve to release any remaining steam before opening the lid.
Step 4: Cool, Peel, and Remove Seeds
Allow the pumpkin to cool enough so you can safely handle it. The skin will now slide off with ease using just a butter knife or your fingers, no knife-work needed for the peel! Cut the pumpkin in halves, scoop out the seeds and stringy pulp (which you can save for roasting later), and slice the flesh into manageable pieces.
Step 5: Blend to Puree Perfection
Transfer your pumpkin pieces to a blender, food processor, or use an immersion blender right in the Instant Pot insert if you prefer less clean-up. Blend until you achieve a smooth, creamy consistency that’s perfect for any recipe calling for pumpkin puree.
Step 6: Store or Use Your Pumpkin Puree
Move the fresh pumpkin puree to a sealable container such as a mason jar or plastic tub. It will keep for up to 7 days refrigerated, or you can freeze it for up to six months, making it a perfect make-ahead ingredient.
How to Serve Instant Pot Pumpkin Puree Recipe
Garnishes
Adding a touch of fresh herbs like sage or a sprinkle of toasted pumpkin seeds really elevates the humble pumpkin puree. A dash of cinnamon or nutmeg can bring out its natural sweetness and warmth, making it irresistible.
Side Dishes
This pumpkin puree pairs beautifully alongside roasted autumn vegetables, quinoa salads, or as a creamy base beneath grilled meats. It’s as versatile as it is delicious and can transform a simple meal into something special.
Creative Ways to Present
Try swirling your pumpkin puree into a latte for a seasonal treat, dolloping onto pancakes, or folding into muffin or bread batters for extra moisture and flavor. The possibilities with your homemade Instant Pot Pumpkin Puree Recipe are endless and exciting to explore!
Make Ahead and Storage
Storing Leftovers
Your fresh pumpkin puree will stay fresh for up to one week in the fridge. Make sure it’s in an airtight container to maintain its bright flavor and smooth texture.
Freezing
Freeze any extra puree in portions convenient for your recipes, such as ice cube trays or muffin tins. Once frozen, transfer them to freezer bags to preserve freshness up to six months without losing that homemade charm.
Reheating
Warm your pumpkin puree gently on the stove or microwave, stirring to avoid hot spots. For the best texture, add a splash of water or milk if it seems too thick after reheating.
FAQs
What kind of pumpkin is best for this Instant Pot Pumpkin Puree Recipe?
Use a sugar pumpkin or pie pumpkin, which are smaller and sweeter than carving varieties. They yield a smooth, naturally flavorful puree perfect for cooking and baking.
Can I use canned pumpkin instead of fresh puree?
While canned pumpkin is convenient, making your own puree gives you control over texture and freshness, plus it has a more vibrant, authentic flavor that canned products can’t match.
Is it necessary to peel the pumpkin after cooking?
The peel loosens significantly after pressure cooking and practically falls off when you handle it, so minimal peeling effort is needed. It’s best to remove it to ensure your puree is smooth and silky.
Can I make this recipe without an Instant Pot?
Absolutely! You can roast the pumpkin pieces in the oven until tender and then blend. However, the Instant Pot is much faster and easier with less mess.
How can I use the leftover seeds?
Don’t toss those pumpkin seeds! Rinse, dry, and roast them with a little salt or your favorite spices for a crunchy, healthy snack that pairs well with your pumpkin puree dishes.
Final Thoughts
I can’t recommend this Instant Pot Pumpkin Puree Recipe enough for anyone looking to bring fresh, homemade pumpkin into their kitchen without hassle. It’s fast, straightforward, and delivers incredible results every single time. Give it a try, and you’ll wonder how you ever bought canned pumpkin before!
PrintInstant Pot Pumpkin Puree Recipe
This Instant Pot Pumpkin Puree recipe offers a quick and easy way to make fresh, smooth pumpkin puree using a sugar pumpkin. Perfect for autumnal recipes or as a base for pies, soups, and more, this method uses pressure cooking to soften the pumpkin quickly, preserving flavor and nutrients.
- Prep Time: 5 minutes
- Cook Time: 12 minutes pressure cooking + 12 minutes natural release
- Total Time: 29 minutes
- Yield: About 2 cups of pumpkin puree
- Category: Puree
- Method: Instant Pot
- Cuisine: American
Ingredients
Ingredients
- 1 (2 lb) sugar pumpkin
- 1 cup water
Instructions
- Prepare the Pumpkin: Clean the pumpkin thoroughly and remove the stem to prepare it for cooking.
- Add Water and Trivet to Instant Pot: Place the metal trivet at the bottom of the Instant Pot and pour in 1 cup of water to create steam for pressure cooking.
- Pressure Cook the Pumpkin: Close the Instant Pot lid, seal the steam vent, and set the cooker to Pressure Cook on HIGH for 12 minutes. After cooking, allow the steam to naturally release for 12 minutes before carefully releasing any remaining pressure.
- Cool and Peel the Pumpkin: Let the pumpkin cool enough to handle safely, then place it on a cutting board. Remove the skin, which should peel off easily with gentle prompting from a butter knife or regular knife.
- Remove Seeds and Pulp: Cut the pumpkin in half, scoop out the seeds and stringy pulp. Save the seeds for roasting if desired.
- Blend into Puree: Cut the pumpkin flesh into chunks and place into a blender, food processor, or blend directly in the Instant Pot insert. Blend until the mixture is smooth and creamy.
- Store the Puree: Transfer the pumpkin puree to a sealable container such as a mason jar or plastic tub. Store in the refrigerator for up to 7 days or freeze for up to 6 months.
Notes
- The skin of the pumpkin is very easy to remove after pressure cooking, requiring only gentle scraping with a dull knife.
- You can roast the pumpkin seeds after cleaning them for a tasty snack.
- Puree consistency can be adjusted by adding a small amount of water if needed during blending.
- Ensure the Instant Pot has enough water to prevent burning during pressure cooking.
- For best flavor, use a sugar pumpkin rather than a carving pumpkin.
