Instant Pot Mini Pumpkins
If you've been wondering How to Cook Mini Pumpkins In The Instant Pot, you've come to the right place. These Mini Pumpkins are cooked until tender and stuffed with spices and marshmallows for a delicious fall treat.
Ingredients
- 3 mini pumpkins
- 1 ½ teaspoons cinnamon
- ¾-1 cup mini marshmallows optional
Instructions
- Cut the tops off each pumpkin and set aside. Place the trivet inside your Instant Pot.
- Add one cup of water into the bottom of your instant pot and place the pumpkins on the trivet in one layer. Place the lid on and in the sealing position.
- Set on high pressure for 7 minutes and allow to naturally release for 5 minutes. After 5 minutes manually release any remaining pressure.
- Carefully remove the pumpkins and place on a baking sheet.
- Remove the seeds from the inside of each pumpkin using a spoon.
- Sprinkle each pumpkin with about ½ teaspoon of cinnamon and top with ¼ cup mini marshmallows. If you want it more savory and sweet, you can also add a bit of butter on top too.
- Set your oven on broil and place the pumpkins in the middle rack for about 2 minutes watching carefully.
- Remove when the marshmallows are golden.
- Serve and enjoy!
Notes
If you want it more savory and sweet, you can also add a bit of butter on top too.
You do not have to add the marshmallows, but they do take this dish over the top! I really love the little touch of added sweetness.
The taste and texture are very similar to a baked sweet potato.
NUTRITION
Serving: 1 | Calories: 92kcal | Carbohydrates: 23g | Protein: 2g | Sodium: 13mg | Fiber: 3g | Sugar: 12g
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
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