Pumpkin Puree (Instant Pot Recipe)

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Menu Pumpkin Puree (Instant Pot Recipe) by Christine Ho · 5:53:00 AM · 4 comments It’s pumpkin season again. I’ve got a large beautiful pumpkin for just 1 dollar. Pumpkin is so versatile. It can be used to make a savoury dish, dessert, cake or rice dish. You name it, you can make it. Even this simple pumpkin puree can be used as filling or sauce, subtly giving a natural sweetness to your whole dish. I don’t want to miss any chance to test my new kitchen toy, Instant Pot. I was quite impressed with its steaming function. It really shortened a lot of cooking time, even though the size of the pumpkin chunks were quite large. The flesh was very soft that could be easily scooped out with a spoon. Without a doubt, if not using a pressure cooker, you can steam it in a wok or large pot. Pumpkin Puree (Instant Pot) Recipe (Printable recipe) By Christine’s Recipes Prep time: 5 mins Cook time: 13 mins Yield: about 3 cups Ingredients:

• 900 gm pumpkin, deseeded
• ½ cup water, for steaming

Method:

1. Put the trivet in the pot. Pour in the water.
2. Cut the pumpkin into 2 to 3 portions that can be well fitted in the pot. Place the pumpkin on the trivet.
3. Put the lid on with “sealing” setting. Press the “steam” button and cook for 12 to 13 minutes. When the machine beeps, do a quick pressure release. Let the pumpkin cool down a bit. Scoop out the flesh with a large spoon. Process the pumpkin flesh with an immersion blender or press it with a large spoon until it’s smooth. Done. You might like to season it with sugar or spices if desired.

Notes：

• You can steam the pumpkin in a wok or a steamer instead. Be sure to cut it into smaller pieces. Otherwise the steaming takes a while. Cut into 3-inch cubes and steam about 15 to 20 minutes.
• The cooked pumpkin flesh can be stored in fridge for up to a week.
• If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.
• If you’re living in US or any countries with 110~120 volts electrical system, the model listed on Amazon (US) is the one to go for.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!!

Labels: Instant Pot , Pressure Cooker , Steamed , Vegetables

4 comments :

1. Angie's RecipesOctober 26, 2016 at 7:22 AM

   I usually make pumpkin puree in the oven, but this seems even quicker and the result is fantastic.

   ReplyDeleteReplies
   1. Christine HoOctober 30, 2016 at 7:07 PM

      Oven is one of my favourite kitchen tools too. :)

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      Reply
   Reply
2. CocoOctober 30, 2016 at 7:35 AM

   What a great idea! I'm going to try this out soon. Featuring you on my Instant Pot Facebook Page today! :-)

   ReplyDeleteReplies
   1. Christine HoOctober 30, 2016 at 7:10 PM

      Hi Coco,Thanks for featuring my Instant Pot recipe on your page. :) Getting love my Instant Pot more and more. Very handy to make nearly everything.

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   Reply

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Hi I’m Christine. Thank you for stopping by Christine's Recipes. Check out the recipe index for more simple and delicious dishes. Happy cooking! More about me .

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Used on Christine’s Recipes1 cup = 250ml1 Tbsp (tablespoon) = 20ml1 tsp (teaspoon) = 5ml

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