Simple Instant Pot Pumpkin Purée

Ingredients

  • 1 ½ Cups Water
  • 1 3-4 lb Sugar or Pie Pumpkin

Directions

  1. Cut hole in the top of the pumpkin and remove the seeds
  2. Pressure cook on high for 13 minutes then perform a 5 minute natural release
  3. Check if the pumpkin is tender, if not pressure cook on high for another 5 minutes, if it is remove and place to side and allow it to cool.
  4. Remove skin from pumpkin.
  5. Purée pumpkin with food processor or hand blender.  Place in a container and refrigerate for 2 days or freeze for up to 3 months.