Quick & Easy Pumpkin Puree
This is so incredibly easy and simple.
Add sugar pumpkins to your instant pot. Depending on the size you can add multiple pumpkins. You can remove the stem or leave them on. I leave them on.
Add 1/2 cup of water
Set pot for high-pressure cook for 15 minutes. Let it release on its own. Remove from the pot and let cool (I use a cookie sheet)
Once cooled remove skin, seeds, and stem. Scooping out the flesh into your food processor or blender. Blend until it reaches a puree or your desired texture.
Place 1 cup in a ziplock bag and place it flat in the freezer.
We use this for pumping muffins, bread, pancakes, and waffles.
Pro-tip: can also be dehydrated or freeze- dried then made into a powder.
Enjoy :)