Instant Pot Stuffed Acorn Squash

INGREDIENTS

acorn squash (halved lengthwise and seeded)

1 tbsp

olive oil

medium shallot (diced)

stalk celery (diced)

3 oz

portobello mushrooms (diced)

1 clove

garlic (minced or pressed )

1/4 tsp

ground sage (original recipe calls for 1 teaspoon chopped fresh sage)

1/4 tsp

dried thyme (original recipe calls for 1⁄2 teaspoon chopped fresh thyme)

1/4 tsp

dried rosemary (original recipe calls for 1⁄4 teaspoon chopped fresh rosemary)

1/2 cup

vegetable stock or broth

1/2 cup

wild rice (rinsed)

2 tbsp

soy sauce (use a gluten free variety if you’re gluten free)

1 15 ounce can

chickpeas (drained, original recipe calls for 1 cup canned chickpeas, rinsed and drained)

1/4 cup

chopped dried cranberries

1/4 cup

chopped pecans

2 tbsp

balsamic vinegar  ( )

1/4 tsp

salt (more or less to taste)

1/4 tsp

pepper

Shredded parmesan or vegan parmesan (optional as a garnish)

Crumbled goat cheese (not in the original recipe, but I added it and loved it!)