Cook a Whole Pumpkin in the Instant Pot (It’s So Easy!)
Today I’m sharing how to cook a whole pumpkin in your Instant Pot and easily make pumpkin purée! 🎃
If you’re a fan of fall baking like I am, then canned pumpkin purée is probably a pantry staple in your home too during this time of year. But many bakers who have tried using their own freshly puréed pumpkin in place of the canned stuff have found that the difference in taste is totally worth the effort.
What’s more, I’ve been having the hardest time locating pumpkin purée on store shelves this season for my fall baking! 😬
Luckily for Instant Pot owners, this handy kitchen appliance makes it easy to prepare your own homemade pumpkin purée. I just tested it out in my own 6-quart Instant Pot and got excellent results!
Tips for making pumpkin purée in your Instant Pot:
- I started out with a small 2-pound pumpkin that was advertised at the store as a “Pie Pumpkin.” This produced about 2 full cups of pumpkin purée. If you have a larger 8-quart Instant Pot, you may be able to fit a medium-sized pumpkin.
- You can definitely cut up your pumpkin into several pieces first if it doesn’t fit, but I think throwing a smaller one in there whole is what makes this process so easy!
- After cooking your pumpkin for 12 minutes in the Instant Pot, the skin will be super soft and you’ll be able to easily peel it off. Then, just cut in half to remove the seeds and purée it with a hand blender right in the same pot!
- Don’t throw out your pumpkin guts! You can use them to make this fun Pumpkin Guts Slime with the kiddos, or make these Ranch Seasoned Roasted Pumpkin Seeds for a yummy snack!
Instant Pot Pumpkin Puree
prep time: 2 MINUTES
cook time: 12 MINUTES
total time: 14 MINUTES
Skip the storebought cans and cook/puree pumpkin in the Instant Pot pressure cooker!
Ingredients
- small pumpkin (2 pounds, preferably pie pumpkin variety)
- 1 cup water
Directions
1
Wash pumpkin and cut off stem.
2
Place inside Instant Pot on top of trivet, and pour in water.
3
Secure lid and cook on Manual setting for 12 minutes.
4
Let Instant Pot naturally release for around 12 minutes.
5
Open lid and let cool.
6
Pull up on trivet to remove pumpkin and pour out water.
7
Peel away the skin, cut pumpkin in half, remove seeds, and place pumpkin back in the pot. Purée with hand blender or mash well with a potato masher.
8
Keep refrigerated in a covered container for up to 7 days or in the freezer for up to 6-8 months.
It turns out that this method is a super convenient way to cook and purée a pumpkin in the same bowl with very little effort. I’ve always just grabbed canned pumpkin purée from the grocery store, but I will definitely consider this method from now on since it was was so simple!
Need ideas to make use of all that pumpkin purée?
Consider making Pumpkin Swiss Roll, Crock-Pot Pumpkin Chili, Pumpkin Spice Mug Cake, and Pumpkin Spice Creamer. Yum!
