Instant Pot Acorn Squash

🧂 Ingredients

• 8 ounces mushrooms
• 3 cloves garlic
• ½ white onion
• 1 acorn squash
• 1 tablespoon olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• ⅓ cup cranberries
• 1 tablespoon thyme
• ½ cup wild rice

  cooked
• 2 tablespoons pumpkin seeds
• 1 cup water

Instructions

• 1 Start prepping your ingredients by thinly slicing the mushrooms, mincing the
  garlic, and dicing the onion.
• 2 Cut the acorn squash in half and remove the seeds and stringy pulp with a spoon.
• 3 Add the olive oil, onions, and garlic to your Instant Pot and saute at high for
  5 minutes.
• 4 Once the onions and garlic become aromatic, add the mushrooms, salt, and pepper.
  Stir to incorporate.
• 5 Add cranberries, thyme, wild rice, and pumpkin seeds and stir to incorporate.
• 6 Remove the wild rice mixture from the Instant Pot and add your trivet and the
  water.
• 7 Place half of your acorn squash in the Instant Pot. Close the lid and cook at
  high pressure for 4 minutes.
• 8 When cooking time is complete, wait for a natural release. Fill the acorn squash
  with some of the wild rice mixture.
• 9 Place it back in the Instant Pot and, and using your air fryer lid, air fry at
  320F for 5 minutes. Repeat steps 7-9 for the second half of the acorn squash.
  You can roast the squash in the oven as well.
• 10 Serve with fresh herbs, and enjoy!

Nutrition Info