Instant Pot Pumpkin Mushroom Risotto

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This Instant Pot Pumpkin Mushroom Risotto gives you a creamy, rich risotto with minimal fuss thanks to the Instant Pot! This recipe is so easy and versatile, it's the perfect side dish or main course to make this fall or winter season.
A bowl of instant pot pumpkin mushroom risotto.
A bowl of instant pot pumpkin mushroom risotto.

Why this recipe works

I love this recipe for a few reasons!

First of all, it’s so incredibly easy. Making risotto on the stove top may not take very long, but it’s a lot of work having to constantly stir and add broth a little bit at a time.

Using the Instant Pot takes all of that effort away from you and makes this recipe super simple. The second reason I love this recipe is because of the flavors. The pumpkin, mushroom, and parmesan cheese come together in the most perfect way. It’s so creamy and flavorful!

And finally, the third reason this recipe works is because it’s so versatile. You can switch up so many of the ingredients (the type of wine or cheese or spices) to make it your own.

You can also add on a protein like grilled chicken, shrimp, or prosciutto to really amplify the flavors. It’s just the perfect recipe to make for your friends this holiday season or to have on hand for an easy weeknight dinner!

Ingredients

Ingredients for making instant pot pumpkin mushroom risotto.

Ingredient Notes

  • Vegetable broth – Not all broths are gluten-free, so be sure to check that the broth you choose is certified gluten-free if you need your risotto to be gluten-free. If you don’t have vegetable broth and do not need your dish to be vegetarian, you can substitute in chicken broth.
  • Pumpkin puree – You want to use pure pumpkin puree. If you can’t find store-bought, try my homemade pumpkin puree recipe!
  • Fresh thyme – I used fresh thyme in my risotto, but you can always switch it up if you prefer a different spice, like fresh parsley or sage. If you don’t have any fresh spices on hand and would rather use dry, just make sure to cut down the amount to 1/3 of what the recipe calls for. Dried spices are a lot more potent!
  • Arborio rice – Risotto needs to be made using a short-grain starchy rice like arborio or carnaroli rice. Both of these types of rice keep their shape very well and have a high starch content to create creamy risotto.
  • Mushrooms – You can use cremini mushrooms instead of baby bella mushrooms if you prefer. 

Step-by-Step instructions

  1. Turn your pressure cooker on to the sauté setting and allow to heat. Once heated, add the olive oil to the Instant Pot and let heat for 1 minute. Add in the diced onions and sauté for 3 minutes stirring occasionally.
  2. Add in the mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Then, stir in the minced garlic and sauté 1 minute longer stirring occasionally to keep the garlic from burning.
  3. Pour in the arborio rice and stir the rice until it is coated with the olive oil. Toast the rice for about 2 minutes, stirring frequently.
  4. Add the dry white wine to the Instant Pot and let simmer for about 2 minutes, until the rice has absorbed the wine.
Steps 1-4 for making instant pot pumpkin mushroom risotto.

5. Stir in the pumpkin puree, vegetable broth and salt. Turn off the sauté function and place the lid on the pressure cooker. Set the vent to sealed.

6. Set the Instant Pot to high pressure for 6 minutes. It will take about 15 minutes for the instant pot to come to pressure. Let the pressure release naturally for 7 minutes. Then, carefully manually release the pressure by opening the valve. Remove the lid and stir the risotto to mix the broth into the rice.

7. Stir in the parmesan cheese.

8. Stir in the fresh thyme and season with ground black pepper to taste. Serve immediately.

Steps 5-8 for making instant pot pumpkin mushroom risotto.

Expert Tips

  • When choosing a wine, just make sure that it’s dry. Sauvignon blanc, pinot grigio or unoaked chardonnay will work best. White wine is preferable, but if you’re in a bind, you can use a dry red like pinot noir. This will obviously impact the color!
  • Don’t need this dish to be vegetarian? Feel free to add grilled chicken, prosciutto, or shrimp to this dish once cooked. That’s the beauty of risotto – it’s so versatile!
  • Check out the FAQs below to learn how to make this recipe without an Instant Pot!
A close up of instant pot pumpkin mushroom risotto.

Recipe FAQs

Is the wine really necessary?

Even though you only need 1/2 cup, the wine adds a ton of flavor and some acidity to the risotto. However, if you’re out of white wine in your house don’t let that stop you from making this risotto! Use additional vegetable stock instead of the wine in this recipe.

Can I make this recipe without an Instant Pot?

You can! You can make this on the stove top, as well. Follow the steps using a dutch oven or large stockpot over medium heat on the stove top up until the point where you add the broth. Mix everything together and add 1/2 cup of hot broth at a time, stirring in between each mixture until the rice absorbs the broth. It should take about 20 minutes of stirring to get through the entire 4 cups of broth.

Can I make this recipe dairy-free or vegan?

Yes! The only part of this recipe that is not dairy-free or vegan is the parmesan cheese. Simply leave out the parmesan cheese to make this recipe vegan.

How long does pumpkin mushroom risotto last?

  • This pumpkin mushroom risotto will keep in an airtight container stored in the refrigerator for up to 5 days.
  • Did you make this recipe?

    I’d love to know! Leave a comment below and tag @adashofmegnut on Instagram with the hashtag #adashofmegnut.

    A bowl of instant pot pumpkin mushroom risotto.

    Instant Pot Pumpkin Mushroom Risotto

    This Instant Pot Pumpkin Mushroom Risotto gives you a creamy, rich risotto with minimal fuss thanks to the Instant Pot! This recipe is so easy and versatile, it's the perfect side dish or main course to make this fall or winter season.
    No ratings yet
    Print Pin Rate
    Course: Dinner, Side Dish
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    35 minutes
    Servings: 6
    Calories: 369kcal
    Author: Megan

    Equipment

    • Pressure cooker

    Ingredients

    • 2 tablespoons olive oil
    • 1/2 cup yellow onion (finely diced)
    • 8 oz baby bella mushrooms (thinly sliced)
    • 3 cloves garlic (minced)
    • 1/2 cup dry white wine
    • 2 cups arborio rice
    • 3/4 cup pure pumpkin puree
    • 4 cups vegetable or chicken broth (gluten-free if need be)
    • 1 teaspoon kosher salt
    • 1/2 cup freshly grated Parmesan
    • 2 tablespoons fresh thyme (roughly chopped)
    • ground black pepper (to taste)

    Instructions

    • Turn pressure cooker to sauté and allow to heat. Add the olive oil to the Instant Pot and let heat for 1 minute.
    • Add in the diced onions and sauté for 3 minutes.
    • Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes.
    • Then, stir in the minced garlic and sauté 1 minute longer.
    • Pour in the arborio rice and stir the rice until it is coated with the olive oil. Toast the rice for about 2 minutes, stirring frequently.
    • Add the dry white wine to the Instant Pot and let simmer for about 2 minutes, until the rice has absorbed the wine.
    • Stir in the pumpkin puree, vegetable broth and salt. Turn off the sauté function and place the lid on the pressure cooker. Set the vent to sealed.
    • Set the Instant Pot to high pressure for 6 minutes. It will take about 15 minutes for the instant pot to come to pressure.
    • Let the pressure release naturally for 7 minutes. Then, carefully manually release the pressure by opening the valve. Remove the lid and stir the risotto to mix the broth into the rice.
    • Stir in the parmesan cheese and fresh thyme. Season with ground black pepper to taste.
    • Serve immediately.

    Notes

    • Make sure your broth is gluten-free as some do contain gluten. You can also use chicken broth instead of vegetable broth. 
    • You can use cremini mushrooms instead of baby bella mushrooms if you prefer. 
    • Switch up the spices by using fresh sage or parsley instead of the fresh thyme.

    Nutrition

    Calories: 369kcal | Carbohydrates: 62g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1148mg | Potassium: 348mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5283IU | Vitamin C: 6mg | Calcium: 127mg | Iron: 4mg
    Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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