Essential Healthy Living

Monday, October 31, 2016

Homemade Instant Pot Pumpkin Puree

Homemade Instant Pot Pumpkin Puree

Why use canned pumpkin puree when you can make your own? It really is very simple and easy. If you are anything like us, my house is overrun with pumpkins. It seems every event we attend, we come home with a free pumpkin. I really hate for those pumpkins to go to waste. First I remove the pumpkin seeds and roast them, then I make my pumpkin puree.



Homemade Instant Pot Pumpkin Puree

First I remove the pumpkin seeds and roast them for eating.

Homemade Instant Pot Pumpkin Puree

Next I scrape out the insides from the pumpkin "meat" and cut the pumpkin into pieces. I've learned after several times that you really don't need to cut the pieces as small as shown.

Homemade Instant Pot Pumpkin Puree

Place 1 cup of water and a trivet into the Instant Pot. Add the pumpkin pieces into the Instant Pot.

Put the lid on and make sure the valve is on sealing (not venting). Hit the 'manual' button and then make sure it is on high pressure, 10 minutes cook time.

When the 10 minutes of cook time is over, do a quick pressure release. Be careful of any splatter coming from the vent. I like to put a towel over the vent just in case that happens. I also use an oven mitt on my hand. Once the pressure has released, open the lid. Turn off the Instant Pot and remove the pumpkin piece. Let cool.

Remove the skin from the pumpkin, which should come off very easily. Place the pumpkin pieces into a food processor and process until pureed. Then use your puree in all your favorite recipes - chocolate chip pumpkin muffins are my favorite!

Bridget Davet

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