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–+ servings
A bowl of instant pot pumpkin mushroom risotto.
5 from 1 vote

Instant Pot Pumpkin Mushroom Risotto

This Instant Pot pumpkin mushroom risotto turns out creamy and rich without any of the standing and stirring a stovetop version needs. It's a cozy main for a fall or winter dinner with just enough sweetness from the pumpkin to balance the earthy mushrooms.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Instant Pot

Ingredients

  • 2 tablespoons olive oil
  • ½ cup yellow onion - finely diced
  • 8 oz baby bella mushrooms - thinly sliced
  • 3 cloves garlic - minced
  • 2 cups arborio rice
  • ½ cup dry white wine
  • ¾ cup pure pumpkin puree
  • 4 cups vegetable broth - or chicken broth, gluten-free if need be
  • 1 teaspoon kosher salt
  • ½ cup freshly grated Parmesan
  • 2 tablespoons fresh thyme - roughly chopped
  • ground black pepper - to taste

**Use the toggle button above to turn the instruction photos on and off!

Instructions

  • Turn the Instant Pot to sauté and let it heat. Add 2 tablespoons olive oil and let it heat for 1 minute.
  • Add ½ cup yellow onion and sauté for 3 minutes.
    An Instant pot with diced white onions cooking in olive oil.
  • Add 8 oz baby bella mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes.
    An overhead view of sautéed onions and mushrooms in an Instant Pot.
  • Stir in 3 cloves garlic and sauté for 1 minute.
  • Pour in 2 cups arborio rice and stir until it's coated in the oil. Toast the rice for about 2 minutes, stirring frequently.
    An Instant Pot filled with arborio rice and sautéed mushrooms.
  • Add ½ cup dry white wine and let it simmer for about 2 minutes until the rice has absorbed it.
    A hand pouring a glass of dry white wine into an Instant Pot filled with arborio rice and mushrooms.
  • Stir in ¾ cup pure pumpkin puree, 4 cups vegetable broth, and 1 teaspoon kosher salt. Turn off the sauté function. Place the lid on the Instant Pot and set the vent to sealed.
    An Instant Pot filled with chicken broth, arborio rice, and pumpkin puree before mixing together.
  • Set the Instant Pot to high pressure for 6 minutes. It will take about 15 minutes to come to pressure.
  • Let the pressure release naturally for 7 minutes, then carefully release the rest manually by opening the valve.
  • Remove the lid and stir the risotto to mix the broth into the rice.
    An Instant Pot filled with mushrooms in a mushroom broth.
  • Stir in ½ cup freshly grated Parmesan and 2 tablespoons fresh thyme. Season with ground black pepper to taste. Serve immediately.
    An overhead view of pumpkin mushroom risotto in an Instant Pot.

Video

Notes

  • Broth: Swap in chicken broth for vegetable broth if you prefer. Not all broth is gluten-free, so check the label if that matters. 
  • Wine: for a non-alcoholic version, use extra broth and the same amount instead of the one. 
  • Storage: Keeps for up to 4 days in the refrigerator. See the storage section above for how to reheat.

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
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