Wash off the outside of your pumpkin, and break off the stem if you can. It's okay if the top of the pumpkin is past the fill mark (since it's not really filling that space), but be sure it's not above the top rim of the pot.

Place the pumpkin in a steamer basket that fits your pressure cooker or on the trivet, and then add 1 cup of water to the bottom of the pot.

Close the lid, move the gasket to “sealing,” and press “pressure cook.” Set the cook time to 18 minutes (high pressure), and let the machine do its thing.

When the 18 minutes has passed, do a manual pressure release.

When the pressure comes down and you can remove the lid, do so carefully.

Carefully remove the pumpkin from the Instant Pot, and cut it from top to bottom (stem to blossom end). Use a spoon to scrape the seeds from the squash.

Use a spoon to scrape the flesh from the skin (the skin will peel off really easily, too).

Use the pumpkin how you like, or add it too a food process or blender and blend until smooth to make a pumpkin puree.