Instant Pot Cheesy Quinoa Stuffed Pumpkin

This Instant Pot Cheesy Quinoa Stuffed Pumpkin is a mouthwatering treat on the festive occasion of Halloween. This savory pumpkin dish will become your family’s favorite holiday tradition.




529 kcal

Preparation Time:

10 minutes

Cook Time:

15 minutes

Total Time:

25 minutes




Instant Pot, Easy, Main



  • 1 cup quinoa, boiled and drained
  • 1/4 cup chicken Broth
  • 1 pumpkin (fits in the Instant Pot)
  • 15 ounces tomato sauce
  • 15 ounces can diced tomatoes
  • 1 can water chestnut, drained
  • 1 tablespoon garlic powder
  • 1 teaspoon black pepper
  • 1 pound Italian sausage, browned and crumbled
  • 8 ounces mushrooms
  • 10.5 ounces cream of mushroom
  • 1 teaspoon salt
  • 1/2 cup parmesan cheese, grated
  1. Open your pumpkin by cutting the top and scoop the insides out.
  2. Combine quinoa with tomato sauce, sausage, diced tomatoes, water chestnuts, mushrooms, garlic powder, cream of mushroom, salt, and black pepper in the Instant Pot.
  3. Hit the “Sauté” button and press the “Adjust” button, so it is on the “More” setting.
  4. Sauté for about 3 minutes until warm and transfer this mixture inside the pumpkin.
  5. Pour some water in the Instant Pot and place the trivet in it.
  6. Top the pumpkin with parmesan cheese and arrange the filled pumpkin on the trivet. Fasten the lid.
  7. Press the “Keep Warm/Cancel” button. Hit the “Manual” or “Pressure” button and cook for about 12 minutes at high pressure. Rest assured that the vent is closed.
  8. After 12 minutes, do the quick pressure release. Unlock the vent and dish out to serve.
% Daily Value*
Total Fat 27.4g35%
Saturated Fat 9g45%
Cholesterol 70mg23%
Sodium 1765mg77%
Total Carbohydrate 46.6g17%
Dietary Fiber 8.4g30%
Total Sugars 10.8g 
Protein 27.1g 
Vitamin D 136mcg680%
Calcium 172mg13%
Iron 7mg37%
Potassium 1094mg23%

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