Instant Pot Stuffed Pumpkin

Why You’ll Love This Recipe

You’ll love this recipe for its ease, elegance, and comforting flavors. The Instant Pot takes the effort out of baking a whole pumpkin, making it tender in a fraction of the time. The filling is hearty, aromatic, and customizable—perfect for vegetarians or anyone looking for a healthy, plant-forward meal. With its warm spices and beautiful presentation, this dish is as pleasing to the eyes as it is to the palate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Small sugar pumpkin (about 2–3 pounds)
• Olive oil
• Yellow onion, diced
• Garlic cloves, minced
• Celery stalks, diced
• Cooked quinoa or wild rice
• Diced mushrooms
• Dried cranberries or chopped dried apricots
• Chopped pecans or walnuts
• Fresh sage and thyme (or dried)
• Salt and black pepper
• Vegetable broth or water
• Optional: shredded vegan cheese or Parmesan

Directions

1. Prepare the pumpkin: Cut the top off the pumpkin and scoop out the seeds and stringy pulp. Brush the inside lightly with olive oil and a pinch of salt.
2. Make the filling: In a skillet, heat olive oil over medium heat. Sauté onion, garlic, celery, and mushrooms until softened, about 5 minutes. Stir in the cooked quinoa (or rice), cranberries, nuts, herbs, salt, and pepper. Mix until well combined.
3. Stuff the pumpkin: Spoon the filling into the hollowed pumpkin, pressing gently to pack it. Replace the top.
4. Set up the Instant Pot: Pour 1 cup of water into the pot and place a trivet inside. Carefully set the stuffed pumpkin on the trivet.
5. Pressure cook: Seal the lid and cook on high pressure for 10–12 minutes (for a small pumpkin) or up to 15 minutes (for a larger one). Allow a 5-minute natural release, then quick release any remaining pressure.
6. Optional finishing: For a golden top, transfer the cooked pumpkin to a baking sheet, sprinkle with cheese, and broil for 3–5 minutes.
7. Serve: Slice into wedges and serve warm, spooning the flavorful filling with each serving of tender pumpkin.

Servings and timing

This recipe serves 4 and takes about 45 minutes total—15 minutes for preparation and 30 minutes for cooking (including pressure build and release time).

Variations

• Grain swap: Try farro, brown rice, or couscous instead of quinoa.
• Sweet version: Add apples, cinnamon, maple syrup, and chopped nuts for a dessert-style stuffed pumpkin.
• Protein boost: Mix in lentils or chickpeas for added protein.
• Cheesy version: Add vegan or regular cheese to the filling for a creamy, melty texture.
• Mini pumpkins: Use smaller pumpkins or acorn squash for individual servings.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 15 minutes or microwave gently until heated through. Avoid overcooking to keep the pumpkin tender but not mushy. The filling can also be frozen separately for up to 2 months.

FAQs

1. What kind of pumpkin should I use?

Choose a small sugar pumpkin or pie pumpkin—they’re sweeter and have a smooth, edible flesh perfect for stuffing.

2. Can I make this recipe vegan?

Yes, it’s naturally vegan if you use vegetable broth and skip any dairy cheese or use a vegan alternative.

3. Can I use the pumpkin seeds?

Absolutely! Clean, season, and roast the seeds separately for a crunchy snack.

4. How do I prevent the pumpkin from splitting in the Instant Pot?

Avoid overcooking and choose a pumpkin no larger than 3 pounds so it cooks evenly without collapsing.

5. Can I make the filling ahead of time?

Yes, the filling can be prepared up to a day in advance and stored in the fridge until you’re ready to cook.

6. What can I serve with stuffed pumpkin?

It pairs beautifully with a green salad, roasted vegetables, or a light soup.

7. How can I make this recipe gluten-free?

It’s naturally gluten-free if you use grains like quinoa or rice instead of couscous.

8. Can I cook this in the oven instead of the Instant Pot?

Yes, bake at 375°F (190°C) for 45–60 minutes until the pumpkin is tender when pierced with a knife.

9. How do I know when the pumpkin is done?

The pumpkin is ready when a knife easily pierces the flesh but the structure still holds together.

10. Can I use butternut squash instead?

Yes, you can stuff a halved butternut squash using the same filling and cook it the same way.

Conclusion

Instant Pot Stuffed Pumpkin is a beautiful, wholesome dish that brings all the warmth and flavor of fall to your table. With its tender, aromatic filling and perfectly cooked pumpkin shell, it’s a show-stopping recipe that’s as nutritious as it is delicious. Whether for a special occasion or a cozy dinner at home, this dish is sure to impress every time.

Instant Pot Stuffed Pumpkin

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Instant Pot Stuffed Pumpkin is a beautiful fall-inspired dish featuring a tender whole pumpkin filled with a hearty blend of grains, vegetables, herbs, and nuts. Cooked quickly and evenly in the Instant Pot, it’s a stunning, wholesome meal that’s perfect for cozy dinners, holidays, or seasonal gatherings.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Instant Pot
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 small sugar pumpkin (2–3 lbs)
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 celery stalk, diced
• 1 cup cooked quinoa or wild rice
• 1 cup diced mushrooms
• 1/4 cup dried cranberries or chopped dried apricots
• 1/4 cup chopped pecans or walnuts
• 1 tsp fresh sage, chopped (or 1/2 tsp dried)
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable broth or water
• Optional: shredded vegan cheese or Parmesan for topping

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Instructions

1. Prepare the pumpkin: Cut off the top and scoop out the seeds and pulp. Brush the inside lightly with olive oil and sprinkle with salt.
2. Make the filling: In a skillet, heat olive oil over medium heat. Sauté onion, garlic, celery, and mushrooms for 5 minutes until softened. Stir in quinoa, cranberries, nuts, herbs, salt, and pepper. Mix well.
3. Stuff the pumpkin: Spoon the filling into the pumpkin cavity, pressing gently to pack it. Replace the pumpkin lid.
4. Set up the Instant Pot: Add 1 cup of water to the pot and place a trivet inside. Carefully lower the stuffed pumpkin onto the trivet.
5. Pressure cook: Seal the lid and cook on High Pressure for 10–12 minutes (for a small pumpkin) or up to 15 minutes (for a larger one). Let pressure release naturally for 5 minutes, then quick release.
6. Optional broil: For a golden top, transfer to a baking sheet, sprinkle with cheese, and broil for 3–5 minutes.
7. Serve: Slice into wedges and serve warm, spooning the filling with each portion of tender pumpkin.

Notes

• Use sugar or pie pumpkins for the best flavor and texture.
• Don’t overfill the pumpkin — leave room for expansion during cooking.
• Filling can be made up to a day ahead for easy prep.
• To make a sweet version, add diced apples, maple syrup, and cinnamon.
• If baking in the oven, cook at 375°F (190°C) for 45–60 minutes.

Nutrition

• Serving Size: 1/4 stuffed pumpkin
• Calories: 340
• Sugar: 8g
• Sodium: 460mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg