Stuffed mini pumpkins

Step 1 of 9:

 

Cut the lid off the pumpkins below the stem and set aside. Remove the core with a spoon.

Step 2 of 9:

 

Hollow out the pumpkin flesh. This works very well with a melon baller.

Step 3 of 9:

 

For the filling, finely dice the pumpkin flesh, chestnuts, and sheep's cheese. Finely chop the parsley.

Step 4 of 9:

 

Combine all ingredients with the express rice in a bowl, season, mix well, and taste. The filling should taste slightly over-seasoned, as it loses some seasoning during cooking.

Step 5 of 9:

 

Fill the pumpkins with the mixture and press down well with the spoon. Place the pumpkin lid back on.

Step 6 of 9:

 

Fill the pressure cooker with water up to the minimum mark. Place the perforated insert in the pressure cooker using the tripod. Insert the filled pumpkins.

Step 7 of 9:

 

Close the pot according to instructions, set the cooking crown on the lid to level 2 (quick cooking level), and bring the contents to a boil with full heat. As soon as the yellow ring becomes visible, reduce the energy supply. When the green ring appears, the cooking time of 15 minutes begins.

Step 8 of 9:

 

After the cooking time is finished, release the pressure from the pressure cooker according to instructions and open it.

Step 9 of 9:

 

Remove the pumpkins. Let them rest for a few minutes before eating, as they are very hot.

Note:

 

NOTE: When shopping, make sure that the two pumpkins fit into the perforated insert. Otherwise, they will have to be cooked one after the other.
Other, larger varieties of pumpkin can also be used for the dish. The microwave pumpkin has the characteristic that it cooks very quickly and then the skin detaches on its own.

Small Gorgonzola pumpkins, small butternut and Hokkaido pumpkins are also well suited. Both have a cooking time of 20 minutes with the same settings and an empty weight of 600 grams.

Tip:

 

The pumpkins can be filled with various ingredients and are a delicious way to use up leftovers from the previous day.