How To Freeze Pumpkin
How to freeze pumpkin and use the instant pot to blanch the pumpkin cubes for quick freezer meal prep.
Servings: 4
Calories: 0.1kcal
Instructions
- Place 1.5 cups (360ml) of veggie stock into your inner pot. Peel and then dice the pumpkin into pumpkin pieces.
- Add the steamer basket to the instant pot, fill with the pumpkin pieces and then season with salt and pepper.
- Place the lid on the instant pot pressure cooker, set the valve to sealing and pressure cook for 0 minutes followed by a quick pressure release.
- After a quick pressure release, place the pumpkin in sieve and rinse with cold water, followed by a cold water bath to quickly stop the cooking process.
- Let it sit in an ice bath for a couple of minutes before completely draining.
- Then transfer the cold pumpkin cubes to a freezer bag for freezing.
Notes
Seasonings. As we are just preserving the pumpkin cubes in the freezer, we are just seasoning with salt and pepper.
Thanks for reading our how to freeze pumpkin and instant pot blanching on Recipe This. We have many more instant pot recipes for you to check out next. Though if you would like to see more instant pot hacks then do check out instant pot shepherds pie where we cook the lamb and the potatoes at the same time.
Nutrition
Calories: 0.1kcal | Carbohydrates: 0.03g | Protein: 0.003g | Sodium: 0.3mg | Potassium: 0.2mg | Fiber: 0.01g | Vitamin A: 10IU | Vitamin C: 0.01mg | Calcium: 0.05mg | Iron: 0.003mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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