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one bowl of instant pot pumpkin risotto served with a fork

Instant Pot Risotto - Pumpkin Risotto

This creamy pumpkin risotto cooks in under 30 minutes with no stirring required.
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Course: Dinner
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 482kcal


  • 3 tablespoons butter
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 ½ cups (354g) rice
  • 2 tablespoons white wine
  • 4 cups (950ml) stock
  • ½ cup (113g) frozen pumpkin diced
  • ¼ cup (60ml) heavy cream
  • 3 cup (270g) parmesan cheese


  • 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.


  • 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.


Calories: 482kcal | Carbohydrates: 46g | Protein: 22g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1483mg | Potassium: 158mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1868IU | Vitamin C: 2mg | Calcium: 609mg | Iron: 3mg