Instant Pot Acorn Squash Stuffed with Cranberries, Wild Rice, and Chickpeas

INGREDIENTS

each) acorn squashes, small stems

1 15 ounce can

Chickpeas, reduced-sodium

1/3 cup

Cranberries, reduced-sugar dried

large cloves Garlic

Shallot, medium

1 tbsp

Thyme, fresh leaves

1/2 cup

Wild rice

1/2 tsp

Black pepper

1 tsp

Kosher salt

1 tbsp

Olive oil

1/4 cup

Pepitas or chopped pecans, toasted

8 ounces baby bella (cremini) mushrooms, finely chopped