Instant Pot Stuffed Pumpkin is a delicious and elegant fall dish that works equally well as a main course or a side. A small sugar pie pumpkin is filled with a savory, creamy stuffing that you can customize to your tastes. This pressure-cooked stuffed pumpkin is as beautiful to present as it is satisfying to eat.
Originally published 10/8/18
Instant Pot Stuffed Pumpkin
When fall arrives I look for cute Sugar Pie pumpkins — they’re tender, flavorful, and perfect for recipes that call for pumpkin flesh or for cooking the whole pumpkin. This recipe is designed for small baking pumpkins, not carving pumpkins. Carving varieties tend to be stringy and watery, and may be too large to fit in a pressure cooker.
If Sugar Pie pumpkins are unavailable, look for pumpkins labeled Pie Pumpkin, Baking Pumpkin, Cinderella, New England Pie, or similar baking varieties. Choose one that weighs about 2 to 3 pounds; the pumpkin in these photos was roughly 2½ pounds.
This stuffed pumpkin comes together quickly and is forgiving. The core idea is to combine bread, savory mix-ins, herbs, cheese, and cream, stuff the pumpkin, and pressure cook until the pumpkin flesh and filling are tender.
Some favorite variations include adding cooked sausage and apple with rice, sautéed mushrooms for a vegetarian version, or stirring in nuts like pecans or walnuts for texture. If you already have a favorite stuffing recipe, scale it down to fit the pumpkin and give it a try.
This stuffed pumpkin is special enough for a cozy fall date night at home and makes a lovely addition to a Thanksgiving menu.
Homemade Pumpkin Puree
Instant Pot Pumpkin Chili
Instant Pot Bone-in Ham
Instant Pot Cornbread Stuffing
If you try this recipe, please leave a comment and rating. I’d love to hear how you enjoyed it and what variations you made.
Instant Pot Stuffed Pumpkin
Ingredients
- 1 (2 1/2 – 3) lb Sugar Pie Pumpkin
- ½ tsp Kosher Salt
- ¼ tsp Pepper
- 3 oz Stale Bread Cubes (3 cups)
- ½ small Apple, shredded (optional)
- 2-3 cloves Garlic, pressed or grated (I use 3)
- 5 slices Cooked Bacon, chopped
- 2 Tbsp Chives, chopped
- 3 tsp Fresh Thyme Leaves
- 4 oz Gruyere Cheese, cubed
- ⅛ tsp Nutmeg
- ½ – 1 ½ cups Heavy Cream (or half and half)
- 1 ½ cups Water (for the pressure cooker)
Tools Needed
- Sharp, sturdy carving knife
- 6 or 8 quart Electric Pressure Cooker
- 6″ Cake Pan or Similar (for the pumpkin to sit in)
- Metal trivet/rack with handles
Instructions
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Cut the top off the pumpkin at a 45° angle, similar to carving a jack-o’-lantern. Remove seeds and stringy fibers, and reserve the top.
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Season the inside of the pumpkin with kosher salt and pepper; set aside.
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Combine the stale bread cubes, shredded apple (if using), garlic, cooked bacon, chives, thyme, Gruyere, and nutmeg in a mixing bowl. Mix thoroughly.
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Pour the cream over the stuffing and toss to coat. Let the mixture absorb the liquid and judge the texture — add more cream if you prefer a softer, creamier filling. About 1¼ cups is a good middle ground.
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Spoon the stuffing into the pumpkin, pressing gently without packing it too tightly. You may have a little leftover stuffing. Replace the pumpkin top and press it into place.
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Pour 1½ cups of water into the inner pot of the pressure cooker.
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Place the pumpkin in a 6-inch cake pan or similar, then set the pan on the trivet. Using the trivet handles, carefully lower the pan into the pressure cooker. Close the lid and set the steam release to Sealing.
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Select Pressure Cook (or Manual) and set the time to 11 minutes on high pressure.
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When cooking finishes, perform a Quick Release by turning the steam release to Venting.
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Test doneness by piercing the pumpkin with a small sharp knife. If it needs more time, return the lid and cook an additional 2 minutes.
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Using heatproof mitts, carefully lift the trivet and pan from the cooker and let the pumpkin rest a few minutes to cool slightly.
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Remove the pumpkin top and serve. You can cut the pumpkin in halves or serve directly from the whole pumpkin as the softened skin will fold away from the flesh.
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For a creamier result, drizzle extra cream over the stuffing before serving and adjust salt to taste.
Notes
Adapted from a well-known stuffed pumpkin recipe.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.