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Instant Pot Pumpkin Risotto

This Instant Pot Pumpkin Risotto is comforting and rich in flavor. It's perfectly delicious and can be served as a main dish or side dish with a side of crispy chicken.
5 from 11 votes
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Author: Linda Kurniadi


  • 3 tablespoons unsalted butter
  • ½ onion chopped
  • 1 garlic clove minced
  • 1 ½ cups rice
  • 3 tablespoons white wine
  • 4 cups stock
  • ½ cup pumpkin or butternut squash diced
  • ¼ cup heavy cream
  • ¼ cup parmesan cheese
  • Salt to taste


  • Melt the butter in the Instant Pot set on the Sautee setting. Add the onion and cook until translucent, around 5 minutes. Add the garlic and saute for 30 seconds more.
  • Incorporate the rice and stir, cook until the rice is slightly transparent, around 2 minutes. Pour the white wine and stir to incorporate and cook for 30 seconds more.
  • Pour the stock and add the pumpkin or butternut squash. Close the lid and valve and set on high pressure for 6 minutes.
  • Manually release steam. Open the valve and lid. Give the risotto a good stir.
  • Add the heavy cream, salt, and parmesan cheese and stir to incorporate.