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

uncooked wild rice (you can also use a brown and wild rice blend like this one)

kosher salt, divided

small (1 pound each) acorn squashes, halved lengthwise, stems trimmed, and seeded

olive oil

medium shallot, finely chopped, or 1/2 small yellow onion, finely chopped

large cloves garlic, minced (about 1 tablespoon)

baby bella (cremini) mushrooms, finely chopped

black pepper

reduced-sodium chickpeas, rinsed and drained

reduced-sugar dried cranberries

toasted pepitas or chopped pecans

fresh thyme leaves, chopped