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Instant Pot Pumpkin Risotto 150x150 - Instant Pot Pumpkin Risotto

Instant Pot Pumpkin Risotto

  • Prep Time: 5 min
  • Cook Time: 16 min
  • Total Time: 20-25 min
  • Yield: Serves 4 1x


You’ll never go back to making risotto on the stove top again after seeing just how EASY it is to make it in the Instant Pot!


  • 3 Tbsp. Butter
  • ½ Onion, chopped
  • 1 Garlic clove, minced
  • 1 ½ Cups Arborio rice
  • 1/4 Cup White wine
  • 4 Cups Vegetable stock – low sodium
  • ½ Cup Pumpkin puree
  • ¼ Cup Heavy cream
  • ¼ Cup Parmesan cheese


  1. Melt the butter in the Instant Pot set on the sauté setting.
  2. Add the onion and cook until it’s translucent – around 5 minutes.
  3. Add the garlic and sauté for 30 seconds more.
  4. Incorporate the rice and stir, cook until the rice is slightly transparent, around 2 minutes.
  5. Pour the white wine in and stir to incorporate and cook for 30 seconds more.
  6. Pour the stock in and add the pumpkin.
  7. Close the lid and valve and set on high pressure for 6 minutes.
  8. Manually release steam. Open the valve and lid. Give the risotto a good stir.
  9. Lastly, add the heavy cream and the parmesan cheese and stir to incorporate.


  • I also added in a 1/4 cup frozen diced pumpkin for this recipe for a little added texture. You can also use fresh diced pumpkin – the cooking time is the same.
  • This recipe is incredibly delicious with either pumpkin or butternut squash so feel free to use the one you prefer or have on hand.
  • The result is super creamy!
  • Category: Sides
  • Method: Instant Pot
  • Cuisine: American

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