How to make instant pot pumpkin puree in 30 minutes! No peeling, cutting or preparation required, just simple pumpkin puree in the instant pot or multi cooker. Perfect for pie, bread or soup!
It’s been about 6 months since I’ve had my multi cooker (or instant pot) and I keep figuring out amazing things to do with it all the time!
So far cooking rice, beans and porridge/oatmeal are an almost daily occurrence but since our gigantic pumpkin harvest, cooking a whole pumpkin in the multi cooker is my new favourite thing!
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I love cooking up a whole pumpkin for soup, adding to granola and pumpkin bread. It’s also great for homemade baby food. But cutting and peeling a whole pumpkin can be super awkward…and hard! Enter the instant pot (or multi cooker).
Put the rack in the bottom of the multi cooker, add 1 1/2 cups of water and add the whole pumpkin. Yes! Just like that. The pumpkin cooks evenly the whole way through and the skin even starts falling off.
Set the timer to 30 minutes (or 10 minutes per kilo of pumpkin) and leave it to cook! Once it’s done, the skin will peel right off, you can scoop out the seeds and mash up the pumpkin. Perfect pumpkin puree every time!
Can I cook a whole pumpkin in the slow cooker?
Yes! If you don’t have an instant pot or multi cooker, you can definitely cook it like this in the slow cooker or oven. I would cook it in the slow cooker on high for 5 or 6 hours until the pumpkin is soft and you can pierce it easily with a knife. In the oven, cook it at 180°C for 2-3 hours or until soft.
No more putting your whole body weight behind your sharpest knife to try and hack your way into a huge pumpkin, no more sweating over peeling and cutting into chunks, just simple cooking. That’s what I’m talking about!
How to use the pumpkin puree:
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Instant Pot Pumpkin Puree
- Instant pot/Multi cooker
- 1 x 3kg pumpkin
- 1 1/2 cups water
- Wipe the pumpkin clean with a damp cloth and cut the stalk if needed to fit in the instant pot/multi cooker. Add the rack to the bottom of the multi cooker pot and pour in 1 1/2 cups water.
- Place the pumpkin on the rack, close lid, set valve to sealed position and select “pressure cook” setting on high pressure. Set time for 30 minutes and press start. If using a different sized pumpkin, I work on 10 minutes per kilo of pumpkin
- Once cooked, manually release the pressure and allow the pumpkin to cool slightly before removing from the cooker, peeling, deseeding and mashing into puree.