instant pot pumpkin

It&#x27;s very easy to cook whole pumpkin in your Instant Pot, and the skin slips right off!

How to cook a whole pumpkin in an Instant Pot

Sugar Pumpkin

water

Put the trivet (the one that comes with your Instant Pot i)nside the inner pot and pour over 1 cup of water. 

Place the whole unpeeled sugar pumpkin on the trivet.

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 15 minutes at High Pressure for a 2.5lb pumpkin about 12-13 minutes for smaller pumpkins, add a little more time more for bigger pumpkins.You may need to remove the stem to make it fit in your pot, but you can leave the stem on if it fits.

When the cook time is up open the vent right away. (quick release)

To test if the pumpkin is cooked, you should be able to very easily slide a small sharp knife through the skin and into the pumpkin. If it's not cooked, simply cook it for another 5-6 minutes at high pressure.

When the pumpkin is fully cooked some of the skin should be slipping off. Once it&#x27;s cooled  enough to handle you can remove the rest of the skin, seeds, and fiber

This Pumpkin Masala is Indian style sweet-spicy curry made using basic Indian spices in Instant Pot Pressure cooker.

Instant Pot Pumpkin Curry

coconut oil

cumin (jeera) seeds

green chilies (slit lengthwise)

ginger (finely chopped)

onion (finely chopped)

yellow pumpkin (peeled and diced about 1/2 inch pieces (about 3.5-4 cups))

salt (to taste)

sugar (optional)

cilantro (coriander leaves)

turmeric powder

red chilli powder

coriander powder

garam masala

amchur powder lime juice

Peel the pumpkin skin and dice it into ½ inch pieces.

Press SAUTE on Instant Pot. Add oil to the POT. Once hot, add cumin seeds, let them splutter.

Next, add minced ginger, green chili, and onions. Saute till onions turn light brown.

Then add diced pumpkin, dry spices like turmeric powder, red chili powder, coriander powder, salt, water, and mix well.Deglaze the pot, i.e., Make sure to scrape off any spice if sticking to the pot to avoid BURN alert.

Close the lid on the pot. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and the timer to 3 MINUTES. When the instant pot beeps, Do a QUICK RELEASE (QR).

Remove lid away from you, add garam masala, amchur powder (dry mango powder), and mix well. Add sugar if the pumpkin is not sweet, but it&#39;s optional.If there is extra water in the curry, turn on the saute mode and cook for 1-2 minutes to get the right consistency according to your preference. 

Lastly, garnish with coriander leaves. Pumpkin Masala or Kaddu ki sabji is ready, serve with hot with chapatis, roti &amp; parathas.

Instant Pot Method:

Follow the process mentioned above. Give 1-2 whistles and let the pressure release naturally. All the other steps remain the same.

Stovetop Pressure Cooker Method:

Follow the process mentioned above. Cover pan/Kadai with a lid and cook on low flame until pumpkin gets soft (5-7 minutes).Do stir once or twice in between. Once the pumpkin is cooked, add garam masala, amchur powder, and garnish with cilantro. All the other steps remain the same.

Stovetop Kadai/Pan Method:

Came out perfectly! Delicious and tender pumpkin with the perfect level of spice. Thank you!

Top 2 instant pot pumpkin recipes from across the web

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Instant Pot Pumpkin Curry

Top 2 instant pot pumpkin recipes from across the web

The most viewed instant pot pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to cook a whole pumpkin in an I...

Instant Pot Pumpkin Curry

The most viewed instant pot pumpkin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine