The easiest homemade pumpkin puree made in your pressure cooker (Instant Pot). Minimal effort and just the good stuff is needed for this simple and mostly hands off recipe. Homemade pumpkin puree is thick, creamy, fluffy and sweet. It will transform all your pumpkin recipes this fall!
- 1, 2.5-3 pound sugar pumpkin (also known as a pie pumpkin)
- 1 cup water
- Wash the skin of the pumpkin and place in your pressure cooker on the steamer basket of your Instant Pot. Add one cup of water and secure the lid ensuring the valve is sealed and not venting. Cook on manual high pressure for 27 minutes. As soon as it finishes cooking press the “Off” button and manually release the steam. Remove the lid and allow the pumpkin to start to cool to room temperature. Once it is cool enough to handle remove the pumpkin from the pressure cooker and onto a cutting board.
- Cut the pumpkin in half lengthwise. Once cool enough, remove the seeds and skin. Transfer the remaining pumpkin flesh into a high speed blender. Start to blend on low speed and increase the speed slowly. You may need to scrape down the sides or use a tamper or plunger to push the pumpkin into the blades. If you are having difficulty add 1 tablespoon of filtered water.
- Once fully pureed, transfer to a glass storage container with an airtight lid and place in your refrigerator for up to one week. This recipe yields 3.5 cups of pumpkin puree (from a 2.75 lb. pumpkin).
Cook time does not account for the time it takes for the pressure cooker to come to pressure.
I have tested this recipe out in my 6-quart Instant Pot.
If you do not have a pressure cooker, see my method for how to make pumpkin puree in the oven.
- Method: Instant Pot and Blender
Keywords: pressure cooker homemade pumpkin puree