Fall inspired Instant Pot Shakshuka is easy, healthy and so delicious. Get some crusty bread to dip in the tomato sauce and eggs and you’re ready to dig in! 

Fall inspired instant pot shakshuka with bread, parsley, and squash in the background.

Shakshuka. If you’re saying, “Shak-shu-whaaaat?” I can assure you that you’re not alone. The broadest explanation is that shakshuka is a recipe consisting of eggs baked in a tomato sauce. Of course, like any other recipe, there are many variations. Mine is a fun fall-inspired version made in the pressure cooker.

Small bowl of tomatoes, eggs, feta cheese, and pepitas. An instant pot is pictured in the background.

About this fall-inspired Instant Pot Shakshuka:

This Instant Pot shakshuka is flecked with green peppers, onions, and chunks of sweet, flavorful butternut squash. The tomato sauce is flavored with garlic, chili powder, smoked paprika, red pepper flakes, and oregano. Fresh parsley is stirred in at the end to brighten up the flavors.

Tip: I have a tutorial on how to cook butternut squash that includes step-by-step photos of how to peel and cut this type of squash if you need some guidance!

Overhead view of an Instant Pot pressure cooker filled with tomatoes, squash and eggs. Also pictured on a wooden background are a loaf of bread, a whole butternut squash, and fresh parsley.

When the tomato sauce is cooked, you’ll crack in four eggs. I’m partnering with Nellie’s Free Range Eggs who have the perfect Certified Humane eggs for shakshuka. Nellie’s hens are raised in a free range environment, meaning they have room to roam, play, and peck in green grass. You can see the difference immediately when you crack open one of their eggs, and it translates over into fantastic flavor, too.

Overhead view of a carton of Nellie's Free Range eggs with bread, pepitas, and shakshuka.

When the eggs are finished cooking, you’ll garnish it with pumpkin seeds, feta, and more fresh parsley. The flavors are cozy, comforting and so irresistible. Get some crusty, freshly baked bread to dip in the tomato sauce and egg yolk and you have the perfect breakfast, lunch or dinner!

Tip: The whites are cooked fully and the yolks are perfectly runny when you serve this immediately you’re done doing a quick release of the pressure. If you continue to let the eggs sit in the tomato sauce, they will continue to cook. If you like a more firm yolk, leave them in the sauce for 2-3 minutes (with the pressure cooker on warm) or until they achieve the firmness you desire.

Small white bowl filled with butternut squash cubes, tomato sauce, eggs, and feta cheese. In the background, there is bread, a carton of eggs, fresh parsley, and an Instant Pot.

This Shakshuka is healthy, gluten-free, nutritious and so satisfying. And best of all, it’s easy to make, and you only get one dish dirty! I can’t wait to hear what you guys think of this one; make sure to leave a comment or share your rendition of this recipe on Instagram tagging me and #RachelCooks.

Psst: Make this Whole30 compliant by leaving off the feta and skipping the bread!

Learn more about Nellie’s Free Range Eggs and get more recipes on FacebookTwitterPinterestInstagram, and YouTube.

Small white oval bowl with fall-inspired shakshuka with squash, tomato sauce, and eggs. Bread is also pictured.

PS: Want a yummy Instant Pot dessert to try with this? Make sure to check out this Instant Pot cake. Make it with apples instead of rhubarb if you want to stick with the fall theme!

PPS: Love the idea of making eggs in the pressure cooker? You’ll love making boiled eggs in the Instant Pot. They peel amazingly well!

Small white oval bowl filled with tomato sauce, cubed squash, an egg, feta cheese, and pepitas.

Fall Instant Pot Shakshuka

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour

Fall inspired Instant Pot Shakshuka is easy, healthy and so delicious. Get some crusty bread to dip in the tomato sauce and eggs and you're ready to dig in! 

Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced yellow onion (about 1/2 large onion)
  • 1 green bell pepper, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 garlic clove, minced
  • 2 cups diced butternut squash (1/2-inch cubes)
  • 1 28-ounce can whole plum tomatoes (with juice), coarsely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons minced fresh parsley, additional for garnishing
  • 4 Nellie’s Free Range Eggs
  • 1/4 cup crumbled feta
  • 1 tablespoon shelled pumpkin seeds (pepitas)
  • Bread for serving

Instructions

  1. Heat Instant Pot to “sauté” and add olive oil. Add onion, bell pepper, salt, and pepper. Cook, stirring, for 4-5 minutes or until onions are soft and translucent. Add garlic and continue to cook, stirring, for about 1 minute or until garlic is fragrant.
  2. Add squash, tomatoes, chili powder, smoked paprika, oregano, and red pepper flakes. Stir to combine.
  3. Place cover on pressure cooker and set valve to “seal.” Cook on high pressure (manual setting) for 8 minutes. Quick release pressure and remove lid.
  4. Stir in parsley. Add Nellie’s Free Range eggs (see notes). Replace cover, set valve to “seal.” Cook on high pressure (manual setting) for 0 minutes (ZERO minutes - not a typo!). Quick release pressure and remove lid.
  5. Serve immediately (see note about yolks) topped with feta, pumpkin seeds, and additional parsley. We love to serve it with bread for dipping.

Notes

  • Make this paleo and Whole30 compliant by leaving off the feta and refraining from the bread.
  • The whites are cooked fully and the yolks are perfectly runny when you serve this immediately you're done doing a quick release of the pressure. If you continue to let the eggs sit in the tomato sauce, they will continue to cook. If you like a more firm yolk, leave them in the sauce for 2-3 minutes (with the pressure cooker on warm) or until they achieve the firmness you desire.
  • If you want, you can use diced tomatoes in place of the whole plum tomatoes. I like to cut the plum tomatoes using a scissors right inside the can for a rustic cut for this recipe, but either way will work in a pinch.
  • I cracked the eggs into a ladle and added them the tomato sauce by pressing down the ladle into the sauce and then pouring the eggs into the well created by the ladle. That prevents the egg whites from spreading too much.
  • Nutrition information does not include bread.
Nutrition Information:
Yield: 4 Serving Size: 1/4 of recipe
Amount Per Serving: Calories: 217Total Fat: 11gSaturated Fat: 3gCholesterol: 193mgSodium: 0mgCarbohydrates: 18gFiber: 7gSugar: 11gProtein: 13g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Verdict: I love this cozy and healthy meal. I can’t wait to have it again!
Husband’s take: To be honest, this isn’t really Ben’s sort of thing. He didn’t try this one.
Changes I would make: None are necessary. If you prefer sweet potatoes instead of squash, feel free to use those!
Difficulty: Easy!

This content and recipe is in partnership with Nellie’s Free Range Eggs as one of their blogger ambassadors. I was compensated for my time but all opinions are, as always, my own. Thank you for supporting Rachel Cooks by reading about brands we use and love in our own home. Sponsored posts like these help me cover some of the expenses involved with keeping this site free for you to use!