Recipe of Sour Cream Instant Pot

Instant Pot&Reg; Pumpkin Puree

Stir the mixture into the instant pot.

Recipe Summary Instant Pot&Reg; Pumpkin Puree

While store-bought canned pumpkin puree is handy, nothing beats the flavor and smooth texture of homemade puree. It can't get any easier in the Instant Pot®! Reserve seeds to make roasted pumpkin seeds, if desired.

Ingredients | Sour Cream Instant Pot

1 cup water

1 sugar pumpkin

Directions

Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside.

Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit.

Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes.

Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.

Use a 3- to 4-pound pie pumpkin or sugar pumpkin for this recipe. Sugar pumpkins have more flesh and are much creamier with a less stringy texture than carving pumpkins.

Store pumpkin puree in the refrigerator for up to 1 week, or freeze for future use.

Info | Sour Cream Instant Pot

prep: 10 mins cook: 25 mins additional: 10 mins total: 45 mins Servings: 4 Yield: 3 cups

TAG : Instant Pot&Reg; Pumpkin Puree

Fruits and Vegetables, Vegetables, Squash,