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