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stuffed acorn squash stuff squash halves with mixture v2

Instant Pot: Chicken & Cranberry Stuffed Acorn Squash

Course Main Course
Cuisine American
Keyword stuffed acorn squash
Cook Time 50 minutes
Total Time 50 minutes
Servings 6
Calories 388 kcal

Ingredients

  • 1 lb organic chicken breasts (or rotisserie chicken if short on time)
  • 14.5 oz reduced sodium chicken broth, Divided
  • 1/2 cup dried cranberries
  • 1/4 cup unsalted pecan, chopped or pieces
  • 15 oz reduced sodium, garbanzo beans, drained & rinsed
  • 3/4 tsp salt, divided
  • 1/2 tsp ground pepper
  • 3 small acorn squash
  • 1 tbsp olive oil
  • 1 medium shallot, diced
  • 2 tsp minced garlic
  • 1/2-1 tbsp fresh thyme, chopped
  • 1/2 cup Mediterranean rice or Quinoa, uncooked
  • 1.5 tbsb balsamic vinegar

Instructions

  1. place chicken breasts in Instant Pot and cover with 6.5 oz chicken broth, 1/4 tsp salt and 1/4 tsp pepper. Stir to mix. 

    stuffed acorn squash place chicken broth sp into instant pot
  2. cover instant pot and make sure knob is set to sealed. manually set on low pressure for 13 minutes. Use the quick release method (press cancel and immediately release steam)

    stuffed acorn squash set ip for low 13 min
  3. while chicken is cooking, slice & clean squash, chop shallots & thyme, measure out pecans, cranberries and rice and drain beans. 

    stuffed acorn squash measure out cranberries pecans rice etc
  4. when chicken is done, remove chicken and let cool on a cutting board. Place steamer basket into Instant Pot and make sure you have at least a half cup of broth still in the instant pot. and add squash halves face up. They will overlap but don't exceed max fill line. Do multiple batches if necessary. cover and make sure knob is set to sealed. manually set on high pressure for 4 minutes. Use 5 minute natural release method (let IP go into warm mode for 5 minutes, then press cancel and release rest of steam)

    stuffed acorn squash place squash halves in instant pot
  5. while squash is cooking, cook rice according to package instructions. I used the remaining chicken broth to cook mine. Shred chicken using two forks or shredding claws. 

    stuffed acorn squash shred chicken
  6. when rice is done, heat a large skillet over medium heat. add olive oil for 30 seconds. add garlic for another 30 seconds. add shallots and saute for 2 minutes or until translucent. 

    stuffed acorn squash heat evoo garlic shallots
  7. add shredded chicken, cranberries, garbanzo beans, pecans, rice, thyme, 1/2 tsp salt and 1/4 tsp pepper. heat for about 3 minutes stirring occassionally until everything is heated through. Add balsamic vinegar halfway through. 

    stuffed acorn squash add all ingredients to saute pan heat
  8. carefully remove squash from Instant Pot. drain any juice from the squash halves. Scoop chicken mixture in the squash halves and enjoy! 

    stuffed acorn squash stuff squash halves with mixture v2