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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.

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

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

Find it online: https://thefamilycooking.com/instant-pot-stuffed-pumpkin/