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Instant Pot Acorn Squash

stuffed acorn squash

Tis’ the season for some stuffed acorn squash! This cozy Instant Pot Acorn Squash meal is loaded with nutrients and vitamins and bursting with flavor. Not to mention, it is vegetarian and full of protein, carbs, and fiber. The buttery flavor of the squash pairs well with the crispy chickpeas in coconut aminos. Acorn squash is known for being high in beta-carotene, which helps prevent harmful molecules called free radicals. This can help prevent health issues like certain cancers, heart disease, and high blood pressure. It is another one of nature’s healing treasures that happens to be in season during the fall time. This is a wonderful meal for any occasion and so easy. The Instant pot cooks the squash in 5 minutes!

instant pot acorn squash

Equipment needed for Instant Pot Stuffed Acorn Squash

Tips and modifications

  • Although this is an instant pot recipe, you can cook the squash in your oven as well. Cut the squash and take the seeds out. Preheat your oven to 350 degrees F and bake for 30-45 minutes.
  • To cook wild rice on the stove, rinse your rice, in a pot add 1 cup of rice and 4 cups of water or broth, and bring to a boil. Then bring the heat down to a simmer, cover, and let simmer for 45 minutes. Wild rice will be a bit chewy. Rinse off any excess liquid after it is done.
  • To cook wild rice in your instant pot, rinse your rice, and pour 1 cup of rice into your pot with 1 cup of water or broth. Secure the lid and set a timer for 30 minutes on high pressure. Allow the pot to naturally release the pressure. Once the float valve drops fluff your rice with a fork and serve.

How to make stuffed acorn squash

Halved and seeded acorn squash
Halved and seeded acorn squash
Align your squash in the instant pot
Align your squash in the instant pot
Acorn Squash - They will look like this once done cooking
They will look like this once done cooking
Instant Pot Acorn Squash - Sautee your filling until brown
Sautee your filling until brown
Add your cooked rice and mix well
Add your cooked rice and mix well
Instant Pot Acorn Squash - Stuff your squash, sprinkle cranberries & parsley on each one and enjoy!
Stuff your squash, sprinkle cranberries & parsley on each one and enjoy!
stuffed acorn squash
Print Recipe
5 from 1 vote

Instant Pot Acorn Squash (with chickpeas & wild rice)

This instant pot stuffed acorn squash recipe is nutrient dense, flavorful, and vegan! One of the best ways to eat your acorn squash!
Prep Time15 minutes
Cook Time5 minutes
Servings: 4
Calories: 335kcal


  • Instant Pot
  • Frying pan
  • Measuring cups and spoons


  • 2 acorn squashes halved
  • 1 15 oz can of chickpeas rinsed and drained
  • 2 cups wild rice (you will cook 1 cup)
  • 1 small yellow onion diced
  • salt and pepper to taste
  • 1 clove garlic minced
  • 1 tablespoon liquid coconut aminos
  • 1 tablespoon avocado oil
  • 1/4 cup dried cranberries preferably low sugar
  • 1/4 cup fresh parsley optional for garnish


  • Cut your two acorn squashes in half and scoop out the seeds. Sprinkle each squash with some salt.
  • Add 1 cup of water to your instant pot and place the trivet in the pot. Place your squash halves on the trivet. They will overlap a bit and that is okay. Secure the lid, and press pressure cook for 5 minutes on high. Wait for the pot to naturally release the pressure and for the float valve to drop before opening the pot.
  • While the acorn squashes are cooking make your stuffing.
  • Heat a medium-sized frying pan on medium heat with your avocado oil.
  • Add your chickpeas, diced onion, minced garlic, salt, pepper, and liquid coconut aminos. Sautee for 7-10 minutes or until the chickpeas start turning brown.
  • Turn the heat to low and add your cooked wild rice. Mix everything until combined and turn off the heat.
  • Place your squash on a serving plate and generously scoop the stuffing into each squash half.
  • Sprinkle your cranberries over each squash and garnish with parsley (optional) and enjoy!
  • Any leftovers can be stored in an airtight container in your refrigerator for up to 4 days.


Serving: 1half | Calories: 335kcal | Carbohydrates: 54g | Protein: 11g | Fat: 9g | Sodium: 868mg

Did you try this recipe?

Thank you for reading! If you end up trying this cozy fall recipe let me know! I would love to hear how your acorn squash turns out. Happy eating 🙂

If you found this recipe for Instant Pot Acorn Squash helpful you may also like my Restorative Ginger Carrot Soup

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Recipe Rating


  1. I can’t wait to try this recipe! A perfect autumn meal!

    1. Thank you! I think so too. Let me know how you like it 😊