instant pot pumpkin 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.

Let's make Instant Pot pumpkin risotto together! Gather your ingredients.

Sauté the olive oil and diced onions, stirring occasionally.

Add in the mushrooms and cook, stirring occasionally, until tender.

Add the arborio rice to the Instant Pot and stir until distributed.

Toast the rice for a few minutes, stirring frequently.

Add the dry white wine to the Instant Pot.

Simmer for about 2 minutes, until the rice has absorbed the wine.

Add in the pumpkin puree, vegetable broth and salt.

Stir to make sure that everything is evenly distributed.

Seal the Instant Pot and cook on high pressure for 6 minutes. Let naturally release for 7 minutes before manually releasing the vent.

Add in the parmesan cheese.

Stir until combined.

Add the black pepper and fresh thyme.

Taste and adjust any seasoning as needed.

Serve immediately and enjoy!

Grab the full recipe at the link below!