Add 1⁄2 cup water to the pressure cooker pot and place the steamer basket in the bottom. Place the squash halves cut-side up in the steamer basket.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook on high pressure for 5-20 minutes*, then allow the pressure to naturally release, about 5-10 minutes.
Flip the valve to "venting", then remove the lid.
Transfer the squash to a plate and set aside. Keep warm.
Carefully remove the steamer basket, then lift the inner pot from the cooker and carefully drain the water. Dry the pot thoroughly and return to the cooker.
Press the saute button on your instant pot, when the display reads hot, add the oil.
Add the shallot, celery, and mushrooms and sauté until softened, about 3 minutes.
Add the garlic, sage, thyme, and rosemary, and cook until fragrant, about 2 to 3 minutes. Press cancel.
Add in the stock, rice, and soy sauce. Stir to combine.
Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
Cook on high pressure for 25 minutes, then allow the pressure to naturally release, about 10 minutes. Flip the valve to "venting", then remove the lid.
Stir in the chickpeas, cranberries, pecans, and balsamic vinegar. Season with salt and pepper and stir to combine.
Allow to warm through for 3 to 4 minutes.
Spoon the filling into the squash halves and serve topped with parmesan, vegan parmesan, or goat cheese.
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