Instant Pot Pumpkin Butter

This also makes a quick and easy gift.

Ingredients:

30 oz canned pumpkin
8 oz white grape juice
4 tsp pumpkin pie spice
1/2 cup sugar or natural sweetener

How to make

Combine all ingredients in your Instant Pot and cook for 3 minutes on HIGH pressure.  Allow the pressure to release naturally and cool completely before canning.

Instant Pot Pumpkin Bars

Ingredients:

1 cup pumpkin puree

1 cup steel-cut oats

¼ cup maple syrup

1 Tbsp softened butter

3 Tbsp pumpkin spice

Directions:

Set Instant Pot on “saute”.

Add the oats and butter.

Toast for a few minutes.

In a separate bowl, combine the toasted oats, pumpkin puree, maple syrup, and pumpkin spice.

Butter a loaf pan that fits in the Instant Pot.

Set the vent to “sealing”.

Cook on “Rice” setting for 10 minutes.

Allow the pressure to release naturally.

Cut into bars after it cools.

Instant Pot Pumpkin Lentil Soup

Ingredients:

10 cups water

1 pound lentils, rinsed

2 large cans pumpkin puree

1 cup onions, diced

2 cloves of garlic, minced

2 teaspoons ground allspice

¼ teaspoon cinnamon

¼ teaspoon cayenne

½ teaspoon nutmeg

½ cup almond milk

1 tablespoon olive oil

Directions:

1. Combine all ingredients in the pot.

2. Flip the vent to “sealing”.

3. Press the Bean/Chili button

4. Once cooked, puree until smooth