Jump to Recipe Print RecipeAs the crisp air of fall settles in, there’s nothing quite like the cozy aroma of pumpkin wafting through your kitchen. I recently whipped up a batch of Creamy Instant Pot Pumpkin Risotto, and let me tell you, this dish transforms your average weeknight dinner into a warm embrace. The best part? It’s incredibly easy to make—just set your Instant Pot and let it do the work while you sit back and sip on a glass of wine. This creamy risotto isn’t just a comforting bowl of goodness; it’s versatile enough to serve as a side with roasted meats or as a hearty main paired with crusty bread. Whether you’re looking to impress your family or simply enjoy a cozy evening at home, this fall comfort food is the perfect remedy for fast-food fatigue. Curious about how to bring this autumn delight to your table? Let’s dive into the recipe! Why is Instant Pot Pumpkin Risotto a Must-Try? Simplicity at Its Best: With the Instant Pot, you can create this creamy risotto with minimal effort, perfect for busy weeknights. Fall Flavors: The delightful combination of pumpkin, herbs, and spices is like a warm hug on a chilly evening. Crowd-Pleaser: This dish is sure to impress family and friends alike, making it a go-to for gatherings. Versatility: Enjoy it as a side with Peach Chipotle Grilled chicken or as a comforting main dish with a nice salad. Quick and Easy: Forget long cooking times; this risotto is ready in about 30 minutes! Nourishing Comfort: With wholesome ingredients like Arborio rice and pumpkin purée, it’s the perfect antidote to fast food cravings. Instant Pot Pumpkin Risotto Ingredients Transform your cozy fall nights with this delightful dish! For the Base Extra Virgin Olive Oil – Adds richness and helps sauté aromatics. Diced Red Onion – Provides a sweet and savory base for the risotto. Garlic Cloves, minced – Enhances flavor; can substitute with garlic powder if necessary. Dried Parsley Flakes – Adds herbal notes for depth. Dried Thyme – Contributes earthiness; can be swapped with dried sage or rosemary. Salt – Enhances all flavors; adjust to taste. Ground Black Pepper – Provides a touch of heat. Ground Nutmeg – Adds warmth; a pinch is enough for the pumpkin risotto. Ground Cinnamon – A subtle hint of spice to elevate the dish. For the Risotto Arborio Rice – Key for a creamy texture; avoid long-grain varieties. Substitutes include carnaroli or bomba rice. Dry White Wine – Deglazes the pot and adds depth; optional if avoiding alcohol. Vegetable Broth – Essential cooking liquid; always use warm for best results. Pumpkin Puree – Main flavor component that makes this risotto cozy and creamy. For the Finish Butter – Adds richness and a velvety finish. Parmesan Cheese, grated – Provides umami and creaminess; can substitute with nutritional yeast for a vegan option. Step‑by‑Step Instructions for Instant Pot Pumpkin Risotto Step 1: Sauté Aromatics Set your Instant Pot to sauté on high for 7 minutes. Add 2 tablespoons of extra virgin olive oil, then toss in 1 diced red onion. Sauté for about 3 minutes until the onion turns translucent and fragrant. Stir occasionally to prevent browning and ensure an even cook. The savory base of your Instant Pot Pumpkin Risotto is now established! Step 2: Add Seasonings Next, stir in 3 minced garlic cloves along with 1 teaspoon of dried parsley, ½ teaspoon of dried thyme, and season with salt and ground black pepper to taste. Add a pinch of ground nutmeg and ¼ teaspoon of ground cinnamon for warmth. Sauté this aromatic mixture for an additional 1 minute, allowing the flavors to meld beautifully. Step 3: Toast the Rice Now, add 1 cup of Arborio rice to the pot and toast it for about 2 minutes, stirring frequently. This step enhances the nutty flavor of the rice and prepares it for absorbing all the creamy goodness to come. The rice should appear slightly translucent and well-coated with the fragrant mixture. Step 4: Deglaze with Wine Pour in ½ cup of dry white wine to deglaze the pot. Scrape the bottom to release any tasty bits and allow the wine to evaporate for about 1 minute. You’ll know it’s ready when the wine has reduced, and the mixture becomes fragrant—this is essential for a flavorful Instant Pot Pumpkin Risotto. Step 5: Combine Liquid and Pumpkin Turn off the sauté function, then carefully pour in 3 cups of warm vegetable broth and add 1 cup of pumpkin puree. Stir well to combine all ingredients, ensuring the rice is evenly mixed with broth and pumpkin. The vibrant orange color indicates that your risotto base is ready for pressure cooking! Step 6: Pressure Cook the Risotto Seal the lid on your Instant Pot and set it to pressure cook on high for 6 minutes. Ensure the valve is set to sealing. As it cooks, enjoy the delightful aroma filling your kitchen. This step creates that signature creamy texture of Instant Pot Pumpkin Risotto with minimal effort. Step 7: Release Pressure and Finish Once the cooking time is up, quickly release the pressure by turning the valve to venting. Be careful of the steam! After the pressure is fully released, open the lid and give the risotto a good stir. For the final touch, fold in 2 tablespoons of butter and ½ cup of grated Parmesan cheese until they melt, creating a luxuriously creamy finish that’s simply irresistible. Instant Pot Pumpkin Risotto Variations Feel free to get creative and customize your pumpkin risotto to suit your taste buds and dietary needs! Vegan: Substitute butter and Parmesan with olive oil and nutritional yeast for a deliciously dairy-free twist. This way, everyone can enjoy the creamy goodness! Protein Boost: For those craving extra protein, serve your risotto alongside succulent grilled chicken thighs or pan-seared pork chops. It makes for a satisfying meal! Extra Veggies: Stir in sautéed greens like spinach or Brussels sprouts for added nutrition and vibrant color. This enhances the dish while keeping it light and healthy. Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for some warmth. This fiery element will keep your taste buds dancing and elevate the dish! Nutty Crunch: Top the risotto with toasted pine nuts or crunchy pumpkin seeds for delightful texture and flavor. It adds an earthy note that complements pumpkin beautifully. Herb Infusion: Swap out the thyme for fresh sage or rosemary for a different aromatic twist. These herbs lend a lovely fragrance that complements the fall flavors perfectly! Savory Mushroom Addition: Sauté some mushrooms and fold them into the risotto for an umami boost. Mushrooms add depth and a rich flavor profile to your pumpkin dish. Citrus Zing: A squeeze of fresh lemon juice just before serving brightens up the flavors and adds a touch of freshness. For an extra kick, serve with a lemony arugula salad on the side! If you’re in the mood for more delightful recipes, consider pairing this risotto with Chipotle Ranch Grilled chicken for a delightful contrast of flavors, or serve it as a side with Mexican Roasted Potatoes for a hearty meal. Enjoy experimenting! What to Serve with Instant Pot Pumpkin Risotto As the rich and creamy flavors of this risotto fill your kitchen, the perfect pairings can elevate your dining experience to a whole new level. Arugula Salad: A fresh arugula salad drizzled with lemon vinaigrette adds bright acidity, cutting through the creaminess of the risotto and revitalizing the palate. Crusty Garlic Bread: The crunch of crusty garlic bread provides a delightful texture contrast while being perfect for scooping up that creamy goodness. Roasted Chicken Thighs: Tender, juicy roasted chicken thighs infuse a savory element that enhances the warm spices in the risotto beautifully. Sautéed Brussels Sprouts: Adding sautéed Brussels sprouts offers a pop of color and a satisfying, slightly bitter crunch that complements the sweetness of the pumpkin. Toasted Pine Nuts: For a nutty crunch, sprinkle toasted pine nuts on top of your risotto; their earthy flavor pairs wonderfully with the buttery richness. Dry White Wine: A glass of dry white wine elevates the meal, echoing the wine used in cooking while enhancing the overall savory flavor profile. Pumpkin Spice Cookies: For dessert, delight your guests with pumpkin spice cookies; their warm spices mirror the flavors of the risotto for a harmonious finish to your meal. Make Ahead Options These Creamy Instant Pot Pumpkin Risotto preparations are perfect for busy home cooks looking to save time! You can sauté the aromatics (olive oil, red onion, garlic, and spices) up to 24 hours in advance. Simply store this mixture in an airtight container in the refrigerator. Additionally, measure out your Arborio rice and broth ahead of time. When it’s mealtime, just add the prepped ingredients to the pot along with the pumpkin puree, and pressure cook as directed. To maintain quality, refrigerate all components separately to prevent sogginess. This way, you can enjoy a delightful, warm bowl of risotto with minimal effort after a long day! Expert Tips for Instant Pot Pumpkin Risotto Warm Your Broth: Always use warm or room temperature vegetable broth to ensure even cooking, preventing any unwanted texture or flavor issues. Don’t Rush the Sauté: Skipping the sauté step for onions and garlic may result in a less flavorful risotto; take the time to bloom those aromatics. Deglaze Properly: Make sure to thoroughly deglaze the pot with wine or broth to avoid the “burn” notification during pressure cooking. Rest for Creaminess: Let the risotto rest for about 5 minutes after cooking to enhance its creamy texture before serving. Taste and Adjust: Always taste before serving and adjust the seasoning to your liking; flavors can develop further as they meld. How to Store and Freeze Instant Pot Pumpkin Risotto Fridge: Store any leftovers in an airtight container for up to 4 days. This way, you can enjoy your creamy risotto again without losing that cozy flavor. Freezer: For longer storage, freeze portions of the risotto in freezer-safe containers for up to 3 months. Just ensure they are tightly sealed to prevent freezer burn. Reheating: When you’re ready to enjoy your Instant Pot Pumpkin Risotto again, thaw in the fridge overnight. Reheat on the stovetop or in the microwave, adding a splash of broth or water to restore creaminess. Room Temperature: Avoid leaving the risotto out for more than 2 hours, as proper food safety is essential to keep your cozy dish both delicious and safe! Instant Pot Pumpkin Risotto Recipe FAQs What kind of pumpkin is best for risotto? Absolutely! When making Instant Pot Pumpkin Risotto, I recommend using canned pumpkin puree for its creamy consistency and sweet flavor. If you prefer fresh, choose a sugar pumpkin or pie pumpkin; they’re sweeter and less watery than larger varieties. Avoid using carved pumpkins as they aren’t suitable for cooking. How should I store leftovers? For those cozy evenings when you have leftovers, store any uneaten risotto in an airtight container in the fridge for up to 4 days. It’s a great way to enjoy a comforting bowl later in the week. To reheat, simply add a splash of vegetable broth to restore that creamy texture. Can I freeze Instant Pot Pumpkin Risotto? Yes! To freeze, allow the risotto to cool completely, then portion it into freezer-safe containers. It will keep well for up to 3 months. When you’re ready to enjoy it again, defrost it overnight in the fridge. Reheat on the stovetop over low heat, stirring in a bit of broth or water to regain creaminess. What if my risotto is too liquidy after cooking? If you find that your Instant Pot Pumpkin Risotto is a bit too runny, no worries! You can return it to the Instant Pot and use the sauté function to simmer it for a few minutes, letting some moisture evaporate. Stir constantly to ensure even cooking, and remember, it will thicken slightly as it cools. Is this risotto gluten-free? Absolutely! The Instant Pot Pumpkin Risotto is gluten-free, as long as you use a gluten-free vegetable broth. Just check the labels on your ingredients, especially the broth and any optional toppings like Parmesan cheese, to ensure they’re also gluten-free. Can I make this recipe vegan? Yes, if you want to make this cozy risotto vegan, simply skip the butter and use a plant-based alternative, replacing Parmesan with nutritional yeast for a cheesy flavor. It’s a delightful way to enjoy the creamy goodness while keeping it plant-based! Creamy Instant Pot Pumpkin Risotto for Cozy Fall Nights This Instant Pot Pumpkin Risotto is a creamy and comforting dish perfect for fall nights, transforming ordinary dinners into an embrace of warmth and flavor. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsResting Time 5 minutes minsTotal Time 45 minutes mins Servings: 4 cupsCourse: DinnerCuisine: ItalianCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? Base2 tablespoons Extra Virgin Olive Oil Adds richness and helps sauté aromatics.1 cup Diced Red Onion Provides a sweet and savory base for the risotto.3 cloves Garlic, minced Enhances flavor; can substitute with garlic powder if necessary.1 teaspoon Dried Parsley Flakes Adds herbal notes for depth.0.5 teaspoon Dried Thyme Contributes earthiness; can be swapped with dried sage or rosemary.to taste Salt Enhances all flavors; adjust to taste.to taste Ground Black Pepper Provides a touch of heat.1 pinch Ground Nutmeg Adds warmth; a pinch is enough for the pumpkin risotto.0.25 teaspoon Ground Cinnamon A subtle hint of spice to elevate the dish.Risotto1 cup Arborio Rice Key for a creamy texture; avoid long-grain varieties.0.5 cup Dry White Wine Deglazes the pot and adds depth; optional if avoiding alcohol.3 cups Vegetable Broth Essential cooking liquid; always use warm for best results.1 cup Pumpkin Puree Main flavor component that makes this risotto cozy and creamy.Finish2 tablespoons Butter Adds richness and a velvety finish.0.5 cup Parmesan Cheese, grated Provides umami and creaminess; can substitute with nutritional yeast for a vegan option. Equipment Instant Pot Method Step-by-Step InstructionsSet your Instant Pot to sauté on high for 7 minutes. Add the olive oil, then toss in the diced red onion. Sauté for about 3 minutes until the onion turns translucent and fragrant.Stir in the minced garlic, dried parsley, dried thyme, salt, and pepper to taste along with a pinch of ground nutmeg and ground cinnamon. Sauté this mixture for an additional 1 minute.Add the Arborio rice to the pot and toast it for about 2 minutes, stirring frequently.Pour in the dry white wine to deglaze the pot, scraping the bottom to release any bits.Turn off the sauté function, then carefully pour in the warm vegetable broth and pumpkin puree. Stir well to combine.Seal the lid on your Instant Pot and set it to pressure cook on high for 6 minutes.After cooking time is up, quickly release the pressure. Open the lid and stir the risotto, then fold in the butter and grated Parmesan cheese until melted. Nutrition Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 600mgPotassium: 540mgFiber: 3gSugar: 2gVitamin A: 3000IUVitamin C: 6mgCalcium: 200mgIron: 2.5mg NotesUse warm broth for best results and make sure to sauté the onions and garlic for maximum flavor. Let risotto rest for 5 minutes before serving for better creaminess. Tried this recipe?Let us know how it was!
