Baby Pumpkin and Parsnip Puree Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Baby Pumpkin And Parsnip Puree Pressure Cooker Recipe


Makes 3½ cups or 28 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 4 minutes at HIGH pressure

  • 1 cup filtered water
  • 1 (8- to 12-ounce) Sugar Pie pumpkin, peeled and cubed
  • 1 large or 2 medium parsnips (8 to 12 ounces total), peeled and cut into pieces


  1. Place a trivet and steamer rack in the pressure cooker
  2. Add the water
  3. Arrange the pumpkin and parsnip pieces on the rack as evenly as possible
  4. Close and lock the lid
  5. Set the burner heat to high
  6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  7. Set a timer to cook for 4 minutes
  8. Remove the pot from the heat
  9. Open the cooker with the Natural Release method; let stand for 15 minutes
  10. Be careful of the steam as you remove the lid
  11. Lift out the steamer and transfer the vegetables to a bowl with an oversized spoon
  12. They should be soft enough to puree by mashing them with a fork or a silicone spatula, or use an immersion blender
  13. Use or let cool completely and store in the refrigerator for 3 days or the freezer up to 3 months

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