Instant Pot Pumpkin
Easily cook a whole pie pumpkin in your Instant Pot in only 20 minutes. There is no prep work- no chopping or peeling the pumpkin beforehand. Simply add the whole pumpkin to your pressure cooker and let it cook away! Instant Pot Pumpkin can be eaten mashed or cubed, used in other recipes, or turned into homemade puree.
- 2.5 lb pie pumpkin see notes for smaller or larger pumpkins
- water see notes for correct amount
Wash your pumpkin, scrubbing away any dirt. Add water to the inner pot and place the trivet or steamer basket inside. Put the washed pumpkin on the trivet or in the basket.
Close the lid, seal, and set to pressure cook on high for 20 minutes (*see notes). When done complete a controlled quick release by lightly pressing on the pressure releasing valve.
Remove the pumpkin to a chopping board and let cool. Cut the pumpkin in half and scoop out the fibers and seeds.
Peel the skin off using your hands. Use a knife to cut away any skin that remains.
Cut into cubes, mash, or puree (see post for full suggestions).
Timing: If using a smaller or larger pumpkin, pressure cook for 8 minutes per pound.
Pressure Cooking Other Squash/Pumpkin Varieties: You can do this with all other edible squash and pumpkin. For other varieties, follow the same method and adjust the timing for the size squash you're pressure cooking. This is about 8 minutes per pound.
Yield: You will get approximately 1 cup of cooked pumpkin per pound. So for a 2.5 lb pumpkin, this recipe created 2.5 cups of cooked pumpkin puree. Other squash and pumpkin varieties will yield different amounts.
Storing: If not serving immediately, store in the fridge for up to 7 days in an airtight container or freeze in plastic freezer bags for up to 6 months.
Serving: 8oz | Calories: 236kcal | Carbohydrates: 60g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 472mg | Potassium: 313mg | Fiber: 19g | Vitamin A: 18820IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 2mg