Stuffed Pumpkin in the Pressure Cooker

Serves 2 in about 36 minutes. A pressure cooker recipe built around stale bread cubes and ″ cake pan.

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
• 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)
• 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

Method

1. Cut the top off of the pumpkin with your knife at a 45° angle, just like when carving a Jack-o-Lantern. Lift out the seeds & stringy fibers. Save the top.
2. Salt and pepper all over the inside of the pumpkin. keep it nearby.
3. Stir in all of the stuffing ingredients, except for the cream, to a mixing bowl. Then mix them up very well.
4. Next, pour the cream over the stuffing mixture and toss to coat all of the stuffing. Leave it to it absorb, then decide if you'd like it creamier, or if you like it as is.
5. Stuff the pumpkin with the mixture to the top, gently pressing it in, but not too tightly packed. You may or may not have leftover stuffing. Put the top of the pumpkin back on and gently press it in place.
6. Tip in the water into the inner liner pot of the pressure cooker.
7. Set the pumpkin in the cake pan, and set it on the trivet/rack. Carefully grasp the handles and put the whole thing into the pressure cooker. Close the lid and set the steam release knob to the Sealing position.
8. Press the Pressure Cook (or Manual) button or dial, then the +/- button or dial to select 11 minutes.
9. When the cook time is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position.
10. Use a small sharp knife to pierce the pumpkin to see if it is done (unless it's obvious as sometimes the skin comes partway off). If for some reason it is not soft enough, put the lid back on and cook for another 2 minutes.
11. With silicone mitts or a good set of pot holders, very carefully lift the rack out, making sure the pan doesn't slip off, and set to cool a few minutes.
12. Lift out the pumpkin top and serve. You can cut the pumpkin in half, or eat out of the pumpkin whole. The skin should just fold down and away from the pumpkin.
13. Tip in some more cream over the top for a softer stuffing, and add more salt as needed, if needed.

More instant pot ideas are in the instant pot collection.