Wash the outside of the pumpkin with a little vinegar then rinse with water to wash away any germs. Poke a few holes on the top of the pumpkin with a fork or sharp knife.
Place trivet inside the Instant Pot if the pumpkin will fit with trivet in there.
Place the pumpkin on the trivet - it's ok if the pumpkin touches the lid. If the lid will not fit on, take the trivet out and place pumpkin directly in the inner pot.
Pour the water into the bottom of the inner pot.
Hit the pressure cook/manual button and set the time to 12 minutes.
Once it is done, allow it to naturally release the pressure.
When the pin drops, remove the lid and let the steam dissipate so you don't get burned. Carefully remove the trivet with the pumpkin on it and place the pumpkin onto a dish. Be very careful if you didn't use the trivet, the pumpkin is very hot and will be soft.
Give it a couple minutes so you do not get burned and cut the pumpkin in half.
Scoop seeds out of it and peel the skin off. To make a smooth puree, add the pumpkin to a food processor and blend until it is smooth.
Notes
Nutritional values are estimated and serving sizes are estimated as well.A pie pumpkin sometimes goes by sugar or sugar pie pumpkin. They are smaller in size and should fit easily into the Instant Pot.The 8 quart is best for cooking down pumpkin, but you can use a 6 quart for most pumpkins. There have been a couple that would not fit in our 6 quart, but they always fit in the 8.The trivet is helpful for removing the hot pumpkin out of the Instant Pot but it isn't required if it won't fit. If you didn't use trivet, be extra careful removing the hot pumpkin.The pumpkin puree will last about 5-7 days in the fridge or up to 6 months in the freezer.