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4.75 from 4 votes

Instant Pot Stuffed Squash

Course dinner
Cuisine international
Keyword Brown Rice, Quinoa, Stuffed Squash
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 272kcal


  • 1 cup brown rice
  • 1/2 cup quinoa
  • 3 garlic cloves minced
  • 1 cup onion diced
  • 1 tsp rosemary chopped
  • 1 tsp thyme chopped
  • 4 cups chicken stock
  • 1 tsp sage chopped
  • 2 acorn squash cut in halves without seeds
  • 1/2 cup parmesan cheese grated
  • 1 tbsp butter
  • salt to taste


  • Add butter into an instant pot, then add onions, garlic and salt and “sauté” for 2 minutes.
  • Add chicken stock, quinoa, sage, rice, thyme and rosemary and stir.
  • Put acorn squash in a steamer basket and put it on the trivet in an instant pot.
  • Lock the lid and seal the valve.
  • Cook for 6 minutes on manual “high” pressure.
  • Release the pressure quickly.
  • Take out the steamer basket, drain the liquid from squash and put aside.
  • Add parmesan cheese in the rice mixture and stir, let the rice mixture to thicken for 5 minutes.
  • Fill the rice mixture in acorn squash cavity.
  • Garnish with grated parmesan cheese and serve.


Calories: 272kcal