{"id":45605,"date":"2022-11-19T23:47:57","date_gmt":"2022-11-20T06:47:57","guid":{"rendered":"https:\/\/www.pressurecookingtoday.com\/?p=45605"},"modified":"2022-11-20T07:52:32","modified_gmt":"2022-11-20T14:52:32","slug":"instant-pot-pumpkin","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/instant-pot-pumpkin\/","title":{"rendered":"Instant Pot Pumpkin"},"content":{"rendered":"\n

Fresh Instant Pot pumpkin<\/strong> will level up your favorite pumpkin recipes. This homemade pumpkin puree is surprisingly easy to make and lets you cook, blend, and thicken all in the main cooking pot<\/em>.<\/p>\n\n\n

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\"Instant<\/figure><\/div>\n\n\n

Sugar pie pumpkins are smaller and perfect for the Instant Pot. Take your from scratch recipes one step further with this easy-to-make, fresh pumpkin puree.<\/strong> From pie<\/a>, to cookies<\/a>, and oatmeal<\/a><\/em><\/em>.<\/p>\n\n\n\n\n\n\n

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\"A<\/figure><\/div>\n\n\n

INGREDIENTS YOU NEED<\/h3>\n\n\n\n

For this recipe, you’ll just need a small pie pumpkin and water to steam it with! <\/strong><\/p>\n\n\n\n

As far as choosing a pie pumpkin, we didn’t have a lot of selection at the grocery stores around us: it was Sugar Pie Pumpkins or nothing. <\/p>\n\n\n\n

If you’re lucky enough to live in an area with multiple cooking pumpkin varieties, check out the FAQ section for recommendations<\/a>.<\/p>\n\n\n\n

If you’re using an 8 quart pressure cooker, you may want to increase the water to 1 1\/2 cups.<\/p>\n\n\n

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\"A<\/figure><\/div>\n\n\n

The BEST Way to Cook a Pumpkin in the Instant Pot<\/h2>\n\n\n\n

\u2705 This easy recipe will work in any brand of electric pressure cooker<\/strong>, including the Instant Pot<\/a>, Ninja Foodi<\/a>, or Power Pressure Cooker XL<\/a>.<\/p>\n\n\n\n

We developed our Instant Pot Pumpkin recipe to pressure cook, puree, and thicken all in one pot. <\/p>\n\n\n\n

Pressure Cook<\/h3>\n\n\n\n

Use a sharp knife to remove the stem from the pumpkin and cut the pumpkin in equal halves. Use a spoon to remove the seeds and strings. <\/p>\n\n\n\n

Place 1 cup water in the cooking pot, and insert a trivet on the bottom. Place the pumpkin halves on it. (We tested this recipe with both a two and four pound sugar pumpkin. The 4 pounder was a tight fit, but it did fit in a 6-quart.) Cook at high pressure for 10 minutes.<\/p>\n\n\n\n

After a 5-minute natural release, release the pressure. Carefully remove the pumpkin to a rimmed plate. Discard the cooking water, remove the trivet, and wipe out the cooking pot.<\/p>\n\n\n\n

Once the pumpkin is cool enough to handle, scrape the pumpkin flesh from the skin. Discard the skin.<\/p>\n\n\n\n

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\"Cooked<\/figure>\n\n\n\n
\"Using<\/figure>\n<\/figure>\n\n\n\n
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Puree<\/h3>\n\n\n\n

If you have an immersion blender, you can put the cooked pumpkin right back into the cooking pot for blending<\/strong>. <\/p>\n\n\n\n

Otherwise, place the pumpkin in a food processor or blender and pulse until very smooth. <\/p>\n\n\n\n

Tip<\/strong>: If you’re using an immersion blender, use a rubber scraper to pile the cooked pumpkin so the immersion blender can reach it easily. Both the 2 pound and the 4 pound pumpkins we tested were easy to immersion blend right in the pot.<\/p>\n<\/div><\/div>\n\n\n

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\"Overhead<\/figure><\/div>\n\n\n

Saut\u00e9<\/h3>\n\n\n\n

Once the pumpkin puree is nice and smooth, you’ll want to cook it down so it has a nice thick consistency like canned pumpkin. <\/p>\n\n\n\n

A bonus is that saut\u00e9ing the pumpkin helps caramelize and concentrate the flavor<\/strong>, which you’ll notice in the finished dish. <\/p>\n\n\n\n

You can finish the pumpkin on the stove or you can use the Saute setting<\/strong> on your Instant Pot (Normal <\/em>on some models, around a Level 3 or 4 <\/em>on others). Saute until the water has boiled off. Continue cooking until the pumpkin starts to turn a darker orange and has been reduced by a quarter to half of the total volume. <\/p>\n\n\n\n

Be sure to stir regularly<\/strong> to prevent scorching.<\/p>\n\n\n\n

Place in a dish to cool to room temperature<\/strong> before using in your recipe. Refrigerate if desired.<\/p>\n\n\n\n

NOTE: The total saut\u00e9 time depends on the size and how much liquid your particular pumpkin has. <\/strong><\/p>\n\n\n

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\"Pumpkin<\/figure><\/div>\n\n\n

Important Tips for Making Instant Pot Pumpkin Puree<\/h3>\n\n\n\n

As a general rule of thumb, each pound of pumpkin you buy is close to 1 cup of pumpkin puree<\/strong> before sauteing.<\/p>\n\n\n\n

Then, make sure to take the saut\u00e9 step into account when deciding what size of pumpkin to buy.<\/strong><\/p>\n\n\n\n

For example, our 4-pound pumpkin yielded just 3 cups of finished pumpkin puree. (After pressure cooking and blending, we had just shy of 4 cups of pumpkin puree, which we then reduced down by about a quarter.) <\/p>\n\n\n

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\"Pumpkin<\/figure><\/div>\n\n\n

No wrong way to cook a pumpkin<\/h2>\n\n\n\n

I have to note that there are several different ways you can pressure cook pumpkins.<\/p>\n\n\n\n

I prefer halving and cleaning the pumpkins before cooking, <\/strong>for a few reasons:<\/p>\n\n\n\n