You can't live through Fall without finding yourself hoisting up a few sugar pumpkins and Winter squashes onto the cash register. Nothing beats roasted squash, but the peeling and prep work sucks. Out to find a faster way to make homemade pumpkin purée and cooked squash, I turned to my Instant Pot. Could it transform the tough flesh into something tender in only a matter of minutes? The short answer is yes!
Online, I noticed that some people pressure-cook the whole squash/pumpkin on "Manual" for 12 to 17 minutes. I'm still a new-ish Instant Pot user, and that seemed a little too risky for me to try this time around. The website only offers instructions for peeled and diced squash and pumpkin, but I wanted something in the middle. So I opted for an in-between method, inspired by the blog Paleo Pot. The results turned out ultra tender and easy to scoop out (for puréeing) — just what I was hoping for.
- Cut squash or pumpkin in half. Scrape out seeds.
- Fill Instant Pot with about 1/2 cup of water. Place trivet inside Instant Pot.
- Secure lid. Make sure valve is closed. Set to "Manual" for five minutes.
- Release pressure. Carefully open lid. Squash should be easily pierced with a fork. If it's too tough, cook on "Manual" for a few minutes more.
- Carefully transfer cooked squash (or pumpkin) to a plate (I held the handles of the rubber trivet). Allow to cool slightly before scooping out.