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Instant Pot Pumpkin Risotto

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 cups
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 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.
Risotto
  • 1 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.
Finish
  • 2 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 Instructions
  1. Set 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.
  2. 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.
  3. Add the Arborio rice to the pot and toast it for about 2 minutes, stirring frequently.
  4. Pour in the dry white wine to deglaze the pot, scraping the bottom to release any bits.
  5. Turn off the sauté function, then carefully pour in the warm vegetable broth and pumpkin puree. Stir well to combine.
  6. Seal the lid on your Instant Pot and set it to pressure cook on high for 6 minutes.
  7. 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

Notes

Use 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.

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