Prep Time: 20 minutes
Cooking Time: 75 minutes
1 lbs pumpkin, diced
1 cup of pistachios
10 oz pineapples, peeled and diced
2 medium onions, peeled and chopped
6 cloves garlic, minced
2 teaspoons chili powder
3 teaspoons oregano
1 teaspoon cumin powder
5 tablespoons Olive oil
2 cups of tomatoes, chopped
2 teaspoons nutmeg
Salt and pepper to taste
How to Prepare:
Combine the salt, nutmeg, cumin, oregano, garlic, pistachios and black pepper. Season the pumpkin with the spices mix.
Spoon the pineapple cubes and mix well.
Then set the pumpkin aside to marinate for at least few hours unrefrigerated at room temperature.
In a skillet or wok, heat the Olive oil and fry the chopped onions for around 10 minutes until clear and caramelized.
Set your Instant Pot to sauté mode and add in the Olive oil to heat it up. Spoon the pumpkin and stir for 5 minutes.
Mix in the onions and sauté until fragrant, then spoon all the remaining ingredients and mix well. Close the lid and cook on a HIGH pressure for 25 minutes and then release the pressure over 10 minutes. Serve the pumpkin with the white wine.
Nutrition (Per Serving): Calories: 131; Fat: 21g; Carbohydrates: 18g; Protein: 17g