Fresh Pumpkin Puree Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Fresh Pumpkin Puree Pressure Cooker Recipe

Ingredients

Makes about 5 cups puree – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure

  • 2 pie pumpkins (about 4 pounds), stem removed, cut in half with a serrated knife, and seeds and fiber removed with a spoon
  • 2 cups water

Method

  1. Place a steamer basket in a 5- to 8-quart pressure cooker
  2. Add the water
  3. The water will touch the bottom of the basket
  4. Cut each pumpkin half into 4 pieces
  5. Place the pumpkin in the steamer, piling the pieces on top of one another
  6. You can do one or two pumpkins at a time depending on the size of your pressure cooker
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 10 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Quick Release method
  13. Be careful of the steam as you remove the lid
  14. Using a sharp knife, test the squash to see if it is cooked through; it should slide all the way in with no resistance
  15. If still hard, cover and let steam a few more minutes without locking for pressure
  16. Do not overcook
  17. Let the pumpkin rest in the pot for a minute, then transfer the pieces to a plate
  18. When it is cool enough to handle, use a soup spoon to scoop the soft flesh from the peel
  19. Puree in a food processor or use an immersion blender until smooth and creamy
  20. It will keep in an airtight container in the refrigerator up to 3 days or in the freezer up to 6 months

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