Instant Pot Risotto with pumpkin is a festive dish to serve in the fall or as a side on your Thanksgiving or Christmas table. Making it in the instant pot takes out the copious work required to get creamy and delectable rice. Your family is going to love this comforting rice dish.
Suitable for gluten free and vegetarian diets.
Pumpkin risotto is typically a dish that’s devoted to love and time. It’s slow-cooked and requires frequent stirring with each addition of liquid. The result is phenomenal, and you can really treat your loved ones by spending a lot of time making it, but who has that kind of time?
Around my house, that much time doesn’t come around very often, but thankfully we can use our Instant Pot to cook some of the dishes I otherwise wouldn’t have time for. Like my Instant Pot Coconut Rice, Instant Pot Risotto is a total game changer!
While you are busy fixing a salad, setting the table, or sipping on some leftover wine from the recipe, the Instant Pot makes magic with rice. The resulting Instant Pot Risotto is rich and creamy, and no one will know how little effort it took to make it.
Why Make This Recipe
- Effortless – No more babysitting a hot pot to make a creamy bowl of risotto.
- Comforting – The creamy rice and warm flavors of pumpkin and parmesan make this a comforting dish.
- Versatile – Risotto Instant Pot is perfect for home-cooked dinners on any given night but special enough for holidays or gatherings.
- Frugal – Rice is inexpensive, and if you repurpose pumpkins from your fall decor, this dish is budget-friendly.
Ingredient Notes
- Butter – Use salted or unsalted and taste for seasoning and adjust accordingly.
- Onion – A sweet yellow onion should be chopped into even pieces.
- Garlic – Use fresh garlic when possible.
- Rice – Arborio rice or other short-grained rice is the best for risotto. You can use white rice, but it will not be as creamy.
- White Wine – It doesn’t need to be expensive, but use a wine you would enjoy drinking.
- Stock – Use chicken stock or select a veggie stock for a vegetarian version.
- Pumpkin or Butternut Squash – Look for frozen squash or pumpkin in the grocery store’s freezer section.
- Heavy Cream – You can use half and half if you prefer it to be a little lighter.
- Parmesan Cheese – Freshly shredded parmesan works the best in this recipe. Avoid parmesan cheese in a can.
How To Make Instant Pot Pumpkin Risotto
Get full ingredients list and instructions from the recipe card below.
- Select sauté on the Instant Pot and add butter to melt.
- Add the onion and sauté for 5 minutes until translucent. Stir in the garlic and saute for 30 seconds more.
- Stir in the rice, cooking for about 2 minutes until the rice is slightly transparent. Pour the white wine and stir to combine and cook for 30 seconds more.
- Add the stock and the diced pumpkin or butternut squash. Close and seal the lid and set it on high pressure for 6 minutes.
- At the end of time, perform a quick pressure release. Open the lid and stir the risotto well.
- Add the heavy cream and the parmesan cheese and stir to incorporate.
Tips For Success
- Use arborio rice for the creamiest risotto.
- Butter and stock both have salt, but you should taste for seasoning and add additional salt if needed.
- Use warm broth for better results.
- Use freshly grated parmesan cheese.
- If your finished risotto is too loose, add more parmesan cheese. If your finished risotto is too tight, add a little extra stock or cream.
Variations
- Swap The Squash – The difference in flavor between pumpkin and butternut squash is subtle but does exist. Try both to see which you prefer.
- Add Sage – Winter squash pairs well with sage. Fry sage leaves in olive oil until crispy and use them to top the risotto.
- Swap The Seasoning – Try other seasonings such as poultry seasoning, curry powder, or fresh herbs like sage, rosemary, or thyme.
- Add Greens – Stir in some fresh spinach just before serving for added color and nutrition.
- Skip the Wine – If you prefer to leave out the wine, just add equal amounts of water or broth.
- Top It Off – Sprinkle with fresh herbs, sliced green onions, toasted pumpkin seeds, or crumbled bacon. (Did she just say bacon? Yes. Yes, she did!)
Budget-Friendly Tips
- Freeze Your Own Squash – Cube up those leftover Halloween pumpkins or squash and freeze them for use in recipes later on.
- Use Wine You Will Drink – This recipe only calls for a small amount of wine. Buy something you love to drink and enjoy it along with the dish.
Prep Ahead And Storage
- Prep Ahead – Risotto is at its best when served hot right away. You can leave it in the Instant Pot on warm for a short while if needed. You may need to loosen the rice with water or broth before serving.
- Store – If you have leftovers, store them in a covered container in the fridge for up to 3 days.
- Freeze – Unfortunately, risotto doesn’t freeze well and tends to become hard and grainy.
FAQs
I used frozen diced pumpkin for this recipe. I have tried it with fresh pumpkin, and the cooking time is the same, and the results are tasty. To make this recipe the most budget-friendly, use what you have available.
Hands down, Arborio rice is the best for risotto. The high stretch content is what gives this dish its creamy texture. You can use other kinds of rice, but they will not yield as creamy of a final dish.
I love the flavor of fresh pumpkin and that a few chunks of pumpkin remain. You can certainly substitute pureed pumpkin if that is what you have on hand.
Serving Suggestions
- Copycat Chipotle Chicken.
- Air Fryer Chicken Breast or Baked Ranch Chicken (so so crispy).
- It is amazing with some Garlic Butter Shrimp.
More Recipes You May Like
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Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Instant Pot Risotto Recipe:
Instant Pot Risotto – Pumpkin Risotto
Ingredients
Instructions
- Select sauté on the Instant Pot and add butter to melt. Add the onion and saute for 5 minutes until translucent. Stir in the garlic and sauté for 30 seconds more.
- Stir in the rice, cooking for about 2 minutes until the rice is slightly transparent. Pour the white wine and stir to combine and cook for 30 seconds more.
- Add the stock and the diced pumpkin or butternut squash. Close and seal the lid and set it on high pressure for 6 minutes.
- At the end of time, manually release steam. Open the lid and stir the risotto well.
- Add the heavy cream and the parmesan cheese and stir to incorporate.
Notes
- Cooking time does not include the time it takes for the Instant Pot to come up to pressure.
- Use arborio rice for the creamiest risotto.
- Butter and stock both have salt, but you should taste for seasoning and add additional salt if needed.
- Use warm broth for better results.
- Use freshly grated parmesan cheese.
- If your finished risotto is too loose, add additional parmesan cheese. If your finished risotto is too tight, add a little extra stock or cream.
- Storage – keep in an airtight container inside the fridge for up to 3 days.
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