This is my FAVORITE new dinner recipe!
The flavors of pesto, cranberry, and acorn squash perfectly dress up chicken in this easier-than-easy Instant Pot recipe.
It’s the perfect cozy, cold-weather recipe :)
2 pounds boneless, skinless chicken thighs
salt and pepper
1½ cups broth (chicken or bone)
2 acorn squashes
1 tablespoon minced garlic
1 yellow onion, chopped
2 tablespoons dried cranberries
⅓ cup roasted pepitas
1 cup pesto (Here’s my go-to pesto recipe)
Generously season the chicken thighs with salt and pepper. Put the chicken in the instant pot along with the broth. Cover and cook on high pressure for 10 minutes.
Remove the chicken from the instant pot, transfer to a plate to cool. Leave the chicken broth in the pot.
Place a steam rack in the instant pot, over the broth. Cut the acorn squash in half, widthwise and place on the steam rack, cut side up. Cover and cook on high pressure for 4 minutes.
Meanwhile, place the olive oil in a skillet over medium-high heat. Add the garlic and onion and saute until soft and fragrant, about 5 minutes. Remove from heat.
Once the chicken has cooled, shred into a bowl. Mix in the sauteed onions, cranberries, pepitas and pesto. Mix until fully combined and season with salt and pepper. Divide the chicken mixture into the four acorn squash halves. Serve and enjoy!