Jump to Recipe Print RecipeAutumn whispers through the air, beckoning us to embrace the rich, comforting flavors of the season. That’s where this Mouthwatering Instant Pot Pumpkin Risotto comes in, capturing the essence of fall in every creamy bite. In just under 30 minutes, you’ll have a gourmet dish that is both a quick lifesaver for busy weeknights and an impressive centerpiece for cozy gatherings. The sweet earthy notes of pumpkin mix perfectly with the savory touch of parmesan, creating a dish that will have your family hovering around the table, eager for a taste. Are you ready to stir up a bowl of comfort that warms both the heart and the belly? Let’s dive in! Why is This Risotto a Crowd-Pleaser? Simplicity at Its Best: With straightforward steps in the Instant Pot, this recipe is perfect even for beginner cooks. Rich, Creamy Texture: The combination of pumpkin and parmesan creates an indulgent consistency that’s hard to resist. Time-Saving Delight: You can whip up this comforting dish in under 30 minutes, making it ideal for busy weeknights or last-minute gatherings. Versatile Flavor: Feel free to experiment with add-ins like sautéed shrimp or toasted nuts for a hearty twist. Seasonal Appeal: Embrace the flavors of fall with each bite, making this dish a favorite during autumn months! Pair it with a refreshing salad or some roasted Brussels sprouts for a complete meal. Don’t forget to check out Cheesy Mashed Potato for another cozy dish to add to your table! Mouthwatering Instant Pot Pumpkin Risotto Ingredients • Dive into this cozy dish with the following essential ingredients! For the Base Extra Virgin Olive Oil – Adds richness and helps sauté aromatics. Diced Red Onion – Provides sweetness and depth of flavor when sautéed. Garlic Cloves (minced) – Enhances flavor complexity; fresh is best for robust taste. For the Herbs & Spices Dried Parsley Flakes – Offers herbal notes; can be swapped for fresh parsley if preferred. Dried Thyme – Adds a warm, earthy flavor; substitute with fresh thyme in a pinch. Salt – Balances flavors; adjust to personal taste preferences. Ground Black Pepper – Introduces mild heat; use fresh-ground for best flavor. Ground Nutmeg – Provides warmth and a hint of sweetness; essential for fall flavors. Pinch Ground Cinnamon – Complements the pumpkin and adds warmth. For the Risotto Arborio Rice – The cornerstone of risotto, creating a creamy texture; avoid long-grain rice. Dry White Wine – Adds acidity and depth; can be omitted for a non-alcoholic version. Vegetable Broth – Ensures moisture and flavor; always use warm or room-temperature broth. Pumpkin Puree – Adds creaminess and the signature autumn flavor; fresh or canned works. For Finishing Touches Butter – Enhances creaminess; can use olive oil for a vegan option. Grated Parmesan Cheese – Adds a savory finish; use nutritional yeast for a vegan alternative. Now you’re all set to create a Mouthwatering Instant Pot Pumpkin Risotto that will transport you to the cozy comforts of fall! Step‑by‑Step Instructions for Mouthwatering Instant Pot Pumpkin Risotto Step 1: Sauté Aromatics Set your Instant Pot to sauté on high for 7 minutes. Once it’s heated, add a drizzle of extra virgin olive oil and diced red onion. Sauté for about 3 minutes until the onion becomes translucent and fragrant, creating a lovely base for your Mouthwatering Instant Pot Pumpkin Risotto. Step 2: Add Garlic and Spices Next, toss in minced garlic, dried parsley flakes, and thyme, along with salt and black pepper. Sprinkle in ground nutmeg and a pinch of ground cinnamon for that warm, autumn flavor. Sauté for an additional minute until the aroma is irresistible, ensuring all the spices release their essence. Step 3: Toast the Arborio Rice Add arborio rice to the pot and toast it for roughly 2 minutes until it turns slightly translucent. This step enhances the creamy texture of your risotto, giving it that authentic richness. Stir frequently to coat the rice with the aromatic mixture, allowing it to absorb all those delightful flavors. Step 4: Deglaze with White Wine Pour in dry white wine and stir constantly until the liquid evaporates, which should take about 1 minute. This adds depth to your Mouthwatering Instant Pot Pumpkin Risotto, helping to scrape up any flavorful bits stuck to the bottom of the pot, creating a rich foundation. Step 5: Add Broth and Pumpkin Puree Turn off the sauté function and carefully pour in warm vegetable broth, making sure to deglaze the pot further as you do so. Then mix in the pumpkin puree, stirring until evenly combined. This creates a creamy base that perfectly embodies the essence of fall. Step 6: Pressure Cook the Risotto Seal the Instant Pot lid and set it to pressure cook on high for 6 minutes. As it cooks, you’ll hear the comforting sound of bubbling and steaming, an indication that your Mouthwatering Instant Pot Pumpkin Risotto is on its way to perfection. Step 7: Release Pressure and Stir Once the cooking time is up, perform a quick release of the pressure by carefully turning the valve. When it’s safe, open the lid and give the risotto a good stir to combine all the ingredients, ensuring a creamy consistency that’s simply irresistible. Step 8: Finish with Butter and Cheese Incorporate butter and grated parmesan cheese into the risotto, stirring until melted and creamy. Allow it to sit for about 5 minutes; this resting time will enhance the flavors and creaminess, making your Mouthwatering Instant Pot Pumpkin Risotto even more delicious and comforting. Mouthwatering Instant Pot Pumpkin Risotto Variations Embrace your culinary creativity and make this dish truly your own with these tasty twists and substitutions! Dairy-Free: Swap the butter and parmesan for nutritional yeast and coconut milk for a rich, creamy texture without dairy. This variation enhances those autumn flavors while keeping it plant-based. Protein Boost: Stir in grilled chicken or sautéed shrimp at the end for a hearty addition that transforms the risotto into a complete meal. Add toasted nuts for a delightful crunch that complements the creamy base beautifully. Flavor Upgrade: Experiment with spices like smoked paprika or a dash of cayenne for a gentle kick of heat, enhancing the dish’s warmth and depth. The fiery undertones mesh perfectly with the sweetness of pumpkin. Different Rice: You can replace arborio rice with carnaroli oreven bomba rice for a slightly different texture and flavor profile. Each type brings its unique qualities to your delicious risotto. Sweet Potato Alternative: For a twist on the classic, use sweet potato puree instead of pumpkin. This change offers a different sweetness while still celebrating the cozy fall vibes. Fresh Herbs: Consider fresh herbs like sage or rosemary instead of dried thyme for a lively twist. Their aromatic qualities will brighten your Mouthwatering Instant Pot Pumpkin Risotto, making it fragrant and fresh. Wine-Free Version: If you prefer not to use wine, simply omit it entirely and substitute with a splash of extra broth for depth. You can enhance flavor with a bit of lemon juice or vinegar instead. Don’t forget to explore options alongside this recipe, like pairing it with Cheesy Ranch Potatoes or enjoying a crunchy salad with lemon vinaigrette to contrast the creamy richness. Happy cooking! Make Ahead Options These Mouthwatering Instant Pot Pumpkin Risotto are perfect for meal prep enthusiasts! You can sauté the aromatics—olive oil, diced onion, garlic, and spices—up to 24 hours ahead, allowing the flavors to meld beautifully. Simply store them in an airtight container in the refrigerator until you’re ready to cook. The risotto base can also be fully prepared and refrigerated for up to 3 days; just follow all steps up to the pressure cooking part. When you’re ready to finish, pressure cook as directed and stir in the pumpkin puree, butter, and parmesan for that creamy, comforting texture that stays just as delicious! Expert Tips for Mouthwatering Instant Pot Pumpkin Risotto Warm Broth Essential: Always use warm vegetable broth to prevent any “burn” errors and ensure even cooking, a key step for a perfect risotto. Sauté for Flavor: Never skip the sauté steps for aromatics like onions and garlic; they’re crucial for building rich flavors in your Mouthwatering Instant Pot Pumpkin Risotto. Deglaze Properly: Remember to deglaze the pot after sautéing; this helps avoid burn warnings during pressure cooking and enriches the overall taste. Rest for Creaminess: After cooking, let the risotto sit for a few minutes before serving. This resting time enhances its creamy texture and melds the flavors beautifully. Customize Your Dish: Feel free to add proteins like grilled chicken, sautéed shrimp, or even toasted nuts to elevate your risotto and make it a heartier meal. What to Serve with Mouthwatering Instant Pot Pumpkin Risotto Elevate your meal experience and embrace the cozy feels of fall with delightful sides that perfectly complement this creamy risotto. Arugula Salad: Tossed with a zesty lemon vinaigrette, this salad adds freshness that cuts through the richness of the risotto. The peppery arugula pairs wonderfully with the creamy texture, making each bite balanced and refreshing. Roasted Brussels Sprouts: These crispy, caramelized bites add a textural contrast and a nutty flavor that enhances the dish’s warmth. The earthiness of Brussels sprouts harmonizes with the sweet notes of pumpkin, creating an ideal autumn side. Garlic Bread: Crunchy and buttery, it’s impossible to resist garlic bread alongside this risotto. Not only does it allow you to scoop up the creamy risotto with every bite, but it also brings a comforting, warm factor to the table. Savory Mushroom Medley: Sautéed mushrooms drizzled with balsamic glaze create a rich, umami flavor that beautifully complements the pumpkin. Their meaty texture adds depth and sophistication to your meal, inviting you to savor every moment. Crispy Kale Chips: Light and crispy, these kale chips bring a delightful crunch without the heaviness. Their slight bitterness pairs excellently with the sweetness of the pumpkin, ensuring a balanced tasting experience. Sliced Pears and Cheese Platter: Offer a refreshing touch by pairing sliced pears with creamy blue cheese or goat cheese. This sweet and tangy combination creates a delightful contrast to the savory notes of the risotto and makes for an elegant appetizer. Chilled White Wine: A glass of Sauvignon Blanc or a crisp Pinot Grigio enhances your dining experience. The acidity of the wine perfectly complements the creamy flavors of the risotto while making each sip a refreshing palate cleanser. How to Store and Freeze Mouthwatering Instant Pot Pumpkin Risotto Fridge: Store leftover risotto in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of broth or water to restore creaminess. Freezer: To freeze, cool the risotto completely, then transfer to freezer-safe bags or containers. It can be kept for up to 3 months; make sure to label with the date. Thawing: Thaw frozen risotto overnight in the fridge before reheating, or use the microwave for a quick option. Add a few tablespoons of broth while reheating for the best texture. Serving Suggestions: When reheating, stir well and enjoy your creamy Mouthwatering Instant Pot Pumpkin Risotto alone or paired with a fresh salad for a delightful meal. Mouthwatering Instant Pot Pumpkin Risotto Recipe FAQs How do I choose the best pumpkin for this risotto? Absolutely! For the best flavor, select pumpkins that are firm with a bright orange color, avoiding any with dark spots or blemishes. If you can’t find fresh pumpkins, canned pumpkin puree is a great alternative—just ensure it’s 100% pure pumpkin without added sugars or spices. How should I store leftover risotto? Leftover risotto should be stored in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy it again, simply reheat it on the stove or in the microwave with a splash of vegetable broth to restore its creamy texture. This helps prevent it from drying out! Can I freeze the pumpkin risotto? Absolutely! To freeze your Mouthwatering Instant Pot Pumpkin Risotto, let it cool completely and transfer it into freezer-safe bags or containers. Make sure to label them with the date. It will keep well for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge and reheat gently, adding a bit of broth to maintain creaminess. What should I do if my risotto turns out too thick? No worries! If your risotto is thicker than desired, simply stir in a little warm vegetable broth or water until you’ve reached your preferred consistency. Even a splash of cream can work wonders, making it even richer. It’s all about adjusting to your taste! Are there any dietary considerations for this recipe? Yes, keep in mind that this risotto can easily be made vegan by substituting the butter with olive oil and using nutritional yeast instead of parmesan cheese. Always double-check your broth and other ingredients for any allergens if you’re cooking for others. Feel free to mix in your favorite veggies or proteins, catering to dietary preferences and restrictions! Mouthwatering Instant Pot Pumpkin Risotto for Cozy Fall Nights This Mouthwatering Instant Pot Pumpkin Risotto captures fall flavors in every creamy bite, perfect for cozy gatherings or busy weeknights. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsResting Time 5 minutes minsTotal Time 35 minutes mins Servings: 4 servingsCourse: DinnerCuisine: ItalianCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Extra Virgin Olive Oil1 cup Diced Red Onion2 cloves Garlic Cloves (minced)For the Herbs & Spices1 tablespoon Dried Parsley Flakes Can be swapped for fresh parsley if preferred.1 teaspoon Dried Thyme Substitute with fresh thyme if needed.1 teaspoon Salt Adjust to taste.1 teaspoon Ground Black Pepper Use fresh-ground for best flavor.1/4 teaspoon Ground Nutmeg Essential for fall flavors.1 pinch Ground Cinnamon Complements the pumpkin.For the Risotto1 cup Arborio Rice Avoid long-grain rice.1/2 cup Dry White Wine Can be omitted for non-alcoholic version.3 cups Vegetable Broth Use warm or room-temperature broth.1 cup Pumpkin Puree Fresh or canned works.For Finishing Touches2 tablespoons Butter Use olive oil for a vegan option.1/2 cup Grated Parmesan Cheese Use nutritional yeast for a vegan alternative. Equipment Instant Pot Method Cooking InstructionsSet your Instant Pot to sauté on high for 7 minutes. Once heated, add a drizzle of extra virgin olive oil and diced red onion. Sauté for about 3 minutes until the onion becomes translucent.Add minced garlic, dried parsley flakes, thyme, salt, black pepper, ground nutmeg, and a pinch of ground cinnamon. Sauté for an additional minute until fragrant.Add arborio rice and toast for 2 minutes until slightly translucent, stirring frequently.Pour in dry white wine and stir until the liquid evaporates, about 1 minute.Turn off the sauté function and carefully pour in warm vegetable broth. Mix in the pumpkin puree.Seal the Instant Pot lid and set to pressure cook on high for 6 minutes.Perform a quick release of the pressure and stir the risotto well to combine.Incorporate butter and grated parmesan cheese, stirring until melted and creamy. Let it rest for about 5 minutes before serving. Nutrition Serving: 1cupCalories: 300kcalCarbohydrates: 45gProtein: 7gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 3000IUVitamin C: 5mgCalcium: 150mgIron: 2mg NotesStore leftover risotto in an airtight container in the fridge for up to 4 days. Reheat gently to restore creaminess. For freezing, cool completely and store for up to 3 months. Tried this recipe?Let us know how it was!