Serving: 2

Prep Time: 10 minutes
Cooking Time: 20 minutes


1 medium-sized pumpkin, peeled and deseeded, gently cut into eighths

4 tablespoons dried sage

2 tablespoons sunflower oil or baking spray

2 teaspoons dried thyme

2 teaspoons ground cinnamon

1 cup of vegetable broth

1 teaspoon of salt

1 teaspoon pepper

How to Prepare:

First, set your Instant Pot to sauté mode and spray the oil.
In a bowl, combine the salt, pepper, dried thyme, sage and cinnamon. Season the pumpkin with the spices mix.
Add the pumpkin chops into Instant Pot.
Then pour in the vegetable broth.
Close the lid and cook on a HIGH pressure for about 20 minutes.
Quick-release the pressure and transfer the pumpkin to a plate.
Ladle up the sauce (if any) all over the pumpkin. Serve it with the red or white wine.

Nutrition (Per Serving): Calories: 155; Fat: 23g; Carbohydrates: 119g; Protein: 21g