Pumpkins are a wonderful vegetable that can be used in a variety of recipes. They’re easy to cook in the Instant Pot and they retain their flavour well!
The best part is you don’t need to peel, cut or de-seed your pumpkin before cooking. All you have to do is place it on a trivet and put the lid on the Instant Pot!
Whole Pumpkin
Whole pumpkins are easy to cook in the instant pot, and they’re also great for pureeing. This is a great way to use up those small pumpkins that you might not have time to roast, but would love to have for soup or pies.
To make this recipe you’ll need the following ingredients: a medium pumpkin, water, and your instant pot (with the trivet attached). Set your instant pot to Manual/High Pressure for 20 minutes for a whole pumpkin or 8 minutes for pumpkin halves or quarters.
Once the cooking cycle is complete, do a quick pressure release and then remove the lid from the Instant Pot and allow the pumpkin to cool on a cooling rack. Once cooled, peel off the skin and scoop out the flesh. You can also drain the liquid if you’d like to save it for use in other recipes, such as soups or sauces.
A small pie pumpkin will only yield about 2 cups of puree, so you’ll want to store it in freezer trays or air-tight freezer bags. This method of storing pumpkin puree will help you cut down on waste and ensure that you have a fresh supply on hand for all your fall baking needs!
After storing your pumpkin puree, you can use it in a variety of recipes including pumpkin muffins, pancakes, and cakes. If you’re using it in a soup, be sure to drain the excess liquid before serving so that your finished product doesn’t become too wet and gloppy.
This recipe is also a great alternative to canned pumpkin puree, especially for those who don’t enjoy the tangy flavor that comes with a can of pumpkin. If you’re not using the puree right away, you can store it in the refrigerator for up to 4 days or freeze it for up to 3 months.
This is an excellent way to prepare a pumpkin for Thanksgiving, or as part of your weeknight dinner. It’s quick and easy to make, freeing up oven space for other things. You can even make it in advance to prep for your holiday menu!
Half Pumpkin
If you love the idea of cooking whole pumpkins but have never done it before (or you just hate cutting and peeling them), it’s easy to do with an instant pot. Using this method you can cook whole pumpkins for soups, granola, homemade baby food and so much more without having to deal with the messy process of scooping out the seeds and peeling off the hard skin.
The best pumpkins for instant pot cooking are sugar or pie pumpkins – these smaller varieties of pumpkins are less fibrous than carving pumpkins, really flavorful, and have smooth, creamy flesh that’s perfect for cooking in the pressure cooker.
You can use any type of pumpkin that’s big enough to fit in your Instant Pot, though we recommend sticking with a smaller, pie or sugar pumpkin to get the most out of your pressure cooking experience.
To prep your pumpkin, wash it thoroughly and dry it well. If you’re using a small pumpkin, it might be best to cut it into halves before cooking so that you can cook it in the pot more evenly.
Once your pumpkin is cleaned and ready, place it on a trivet and add 1 cup of water to the Instant Pot. Secure the lid and set the timer for 10 minutes of high pressure cooking, followed by a 5 minute natural release.
During the cook, the skin starts to soften and separate from the flesh of the pumpkin, making it super easy to peel off. Once the pumpkin is cooked and cool, it’s ready for pureeing in a food processor or blender.
After blending the pumpkin for 3-5 minutes, you’ll have the best-looking and most flavorful puree that’s ideal for all of your favorite fall recipes like pumpkin pie, soups and more. If you have any stringy or lumpy bits in your puree, strain it by placing it in a fine mesh colander over a deep bowl and letting it drain for a few hours.
Once you’ve strained out the excess liquid, you can store your pumpkin puree in an airtight container in the fridge for up to 3 days. You can also freeze it if you’re not using it immediately.
Pumpkin Soup
With its warming flavors and hearty texture, pumpkin soup is a perfect fall dish that’s filling and easy to make. It’s also very healthy since it contains plenty of fiber and good fats!
This instant pot pumpkin soup recipe features roasted sugar pumpkins, warming spices and coconut milk for a creamy and deliciously rich vegan soup. It’s also gluten-free, dairy-free and low in calories!
Cooking this soup in the instant pot is super easy and fast, and you’ll love how delicious it is. All you need to do is place all the ingredients in the instant pot, turn it on, and let it do its magic!
Start by sautéing the onion, garlic, ginger and red curry paste in some oil. This helps to add flavour and depth to the soup.
Once the vegetables are tender, add the pumpkin and stock. Once the pumpkin is cooked, blend it all together using an immersion blender. You can also use a regular blender for this step, but be sure to add some water or vegetable broth to thin out the soup if needed.
After the soup has been blended, season it to taste with salt and pepper. You can even add some fresh thyme for extra flavor!
Lastly, add in some heavy cream and stir until smooth. Then, serve the soup with sour cream and garnish with cilantro!
This easy crockpot pumpkin soup is a great way to use up leftovers from the fridge. It takes just minutes to prepare and it’s perfect for lunches or dinners during the week!
While this soup is best served warm, it also freezes well! You can store it in an airtight container for up to four days or freeze it for up to two months.
It’s also easy to reheat in the microwave or over the stovetop. Just be sure to defrost it before serving so it doesn’t get clumpy.
For a more curried version, replace the warm spices with a combination of turmeric, cayenne (or smoked paprika for less heat), and cumin. You can also try adding some Thai red curry paste and ginger paste for a more authentic taste!
Pumpkin Pie
Pumpkin pie is one of the most popular desserts for Thanksgiving, and this Instant Pot version makes it easy to make in less than half the time. Plus, it’s delicious!
For this recipe, you’ll need a 7-inch springform pan. This size fits perfectly inside the Instant Pot. It has high sides and a removable base, so it won’t get damaged by water while you’re cooking.
You’ll also need a large bowl for mixing the filling. Mix the ingredients together until they’re smooth. Then pour the mixture into the prepared pie crust. Bake for about 45 minutes at 350 degrees.
The pie should be done when it jiggles in the center of the pie and you can insert a toothpick into it. If it doesn’t come out clean, leave it in the instant pot for a few more minutes until it’s ready.
Another great thing about making this Instant Pot pumpkin pie is that you can freeze it, so you can have some on hand for a quick snack when you’re craving something sweet. You can also reheat it in the microwave if you’d like.
Unlike traditional baked pumpkin pie, this instant pot version is gluten-free and can be made keto, too! It’s also very low-calorie, so you’ll be able to enjoy it without feeling guilty about your calories.
This is my family’s favorite pumpkin pie, and it’s always a hit. The filling is incredibly smooth and creamy, with just the right amount of spices. It’s the perfect dessert for Thanksgiving or any other holiday!
You can add a layer of whipped cream on top, or even sprinkle some graham cracker crumbs on top for extra flavor. You could also use a variety of different cookies for the crust, such as pecan sandies or vanilla wafers.
The best part about this recipe is that it only requires three simple steps. First, preheat the oven. Next, mix the ingredients for the filling, and finally, bake it. Basically, this Instant Pot pumpkin pie is as easy as it gets! You’ll have the most amazing pie in no time at all!