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5 from 3 votes

Instant Pot Acorn Squash

Course Snack
Cuisine American
Keyword Acorn Squash, Burrito with Mushrooms and Tuna, wild rice
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 202kcal


  • 1/2 cup uncooked wild rice
  • 1 tsp kosher salt divided
  • 3 small acron squashes halved lengthwise
  • 1 tbsp olive oil
  • 1/2 onion chopped
  • 3 large garlic cloves minced
  • 8 ounce baby mushrooms finely chopped
  • 1/2 tsp black pepper
  • 1 can chickpeas rinsed and drained
  • 1/3 cup reduced-sugar dried cranberries
  • 1 tbsp fresh thyme leaves chopped


  • Boil the rice.
  • Add ½ cup water in the instant pot.
  • Place squash on trivet and trivet in the instant pot.
  • Close the lid of the instant pot.
  • Set the instant pot to “Manual” at high pressure for 4 minutes, release the pressure naturally for 5 minutes then quickly release through steam vent.
  • Open the lid, drain and place them on a plate.
  • Add olive oil in the instant pot and select sauté.
  • Add shallot and sauté for 4 minutes.
  • Add garlic and sauté for 30 seconds.
  • Add mushrooms, black pepper, left over kosher salt and sauté for about 7 minutes.
  • Add chickpeas, cranberries, thyme, cooked rice, pepitas and sauté for 2 minutes.
  • Spoon this filling into squash and serve hot.


Calories: 202kcal