Instant Pot Pumpkin Risotto
Making this Instant Pot Pumpkin Risotto for Thanksgiving dinner has been a family tradition for years. It is creamy, cheesy, and filled with buttery pumpkin and warm spices that always have everyone asking for seconds. What I love most is that my Instant Pot makes it so easy to prepare in under an hour, which is perfect for busy holiday cooking days.
For some reason, many home cooks avoid making risotto because they think it is too hard or worry they will mess it up. But the truth is, it is so simple to make, especially when using the Instant Pot. I love how it takes away all the guesswork and gives me time to relax with my family while it cooks. With my Instant Pot, I can make comforting and delicious meals any day of the week. From my easy Wednesday night Instant Pot chicken fajita soup to the Instant Pot baked apples we keep making this season since the apples are so sweet right now.
Table of contents
Today I am going to show you how to make this traditional pumpkin risotto that has become a classic side dish on our Thanksgiving table. If you are new to using an Instant Pot, this is a wonderful recipe to start with. It is easy, quick, and made with just a few ingredients like rice, broth, butter, and pumpkin. I also added some of my favorite ideas in the serving suggestions section so you can see which meals pair perfectly with this creamy risotto.
Why you will love this recipe
- Creamy comfort in a bowl: The Arborio rice cooks up perfectly creamy with pumpkin, butter, and Parmesan cheese. The mix of cinnamon, thyme, and nutmeg makes my whole house smell amazing.
- Dinner made easy and quick: My Instant Pot does all the work, so I can have this creamy risotto ready in under an hour.
- Holiday side everyone loves: I “almost” always make this for Thanksgiving, and it pairs great with a classic turkey and roasted veggies.
- A family favorite that never lasts long: My family asks for this risotto often because it is so creamy and yummy. Whether it is for a regular weeknight dinner or a holiday feast, we always finish the pot.
What you will need
- Rice and pumpkin: I like using Arborio rice, and I add peeled, cubed pumpkin for a rich fall flavor. You can also use pumpkin puree if that is what you have on hand.
- Liquids: I use chicken or vegetable broth and a splash of white wine or vinegar to add depth.
- Aromatics and seasonings: Finely chopped onions, minced garlic, and spices like thyme, rosemary, curry powder, cinnamon, nutmeg, salt, and pepper give this dish a warm and fragrant taste I love.
- Oil, butter and cheese: A drizzle of olive oil, a little butter, and freshly grated Parmesan cheese make the risotto silky and super flavorful.
How to make
1. Saute the veggies: I set my Instant Pot to the saute setting and add a bit of olive oil, then toss in the onions and about one third of the pumpkin. I cook them for 4 to 5 minutes, stirring now and then, then add the garlic and seasonings and cook for another minute while stirring.
2. Add the rice and liquids: I stir in the rice and let it toast for about 2 minutes, just enough to coat it well without browning. Then, I pour in the wine and stir until it evaporates, which takes about a minute.
3. Cook: After I add the rest of the pumpkin and the broth, I turn off the saute setting, secure the lid, and set the valve to sealing. Then, I cook the risotto on high pressure for 6 minutes, keeping in mind that it takes about 10 to 12 minutes for the pressure to build before the timer starts.
4. Finish and serve: Once the cooking time is up, I do a quick release by turning the vent to venting until all the pressure is released. When I lift the lid, the risotto looks a little runny at first, but once I stir in the parmesan and butter, it becomes creamy and smooth. I spoon it into a serving dish and sprinkle a little extra parmesan on top before serving.
Expert tip
Let the pumpkin risotto rest
After making this Instant Pot Pumpkin Risotto many times, I have to tell you that the key to making the best dish that will impress your guests is to let the risotto rest for a few minutes after cooking before stirring in the butter and cheese. This short resting time helps the rice absorb any extra liquid, making the texture creamier and richer. Then, when you stir in the butter and cheese, everything blends amazing for a perfect silky meal.
More tips to consider:
- The risotto may change texture after reheating, so I like to thicken it by spooning off extra liquid or letting it rest a few minutes. If needed, I add a splash of cream to bring back the silky texture.
- To save time, I use canned pumpkin or pumpkin puree instead of fresh pumpkin chunks. It tastes just as delicious and makes prep so much easier.
- I always double-check to make sure I am not using pumpkin pie filling. That one is sweetened and will completely change the flavor of the dish.
- If the risotto gets too thick, I add a bit more broth or water until it is the texture I like.
- When sauteing, I scrape up the brown bits from the bottom of the pot to add even more flavor to the rice. Those little bits make the dish taste richer.
Recipe variations and add-ins:
- Mushroom mix in: I stir in about 1 cup of sauteed mushrooms at the end of cooking. They add an earthy flavor that blends perfectly with the creamy pumpkin.
- Spinach feta flavor: I add 2 cups of fresh spinach and 1/2 cup of crumbled feta just before serving. The spinach softens nicely, and the feta adds a little saltiness I love.
- Bacon and pumpkin: I crumble about 6 slices of crispy bacon and stir them into the risotto once it is done. The smoky bacon flavor makes the dish super tasty for dinner.
- Shrimp and garlic: I top the risotto with shrimp sauteed in garlic and butter. It makes the meal a little more filling while keeping it simple and comforting.
- Butternut squash option: I do not mind swapping the pumpkin for butternut squash. It adds a light sweetness that tastes wonderful with parmesan and herbs.
Serving suggestions:
When I make this pumpkin risotto for Thanksgiving, I always serve it next to my herb roasted turkey and my delicious crockpot stuffing. My family gathers around the table and everyone fills their plates with creamy risotto while we laugh and share stories from the year. The buttery pumpkin rice pairs perfectly with the rest of the holiday spread, and it is always one of the first things people ask me for seconds of.
At Christmas, I love bringing this to our family dinner along with cheesy pumpkin gratin recipe and a batch of pumpkin focaccia to soak up the sauce. Once the plates are cleared, we end the night with a slice of pumpkin roll with cream cheese frosting and pumpkin latte while the kids open gifts and the house smells like butter, pumpkin, and cinnamon.
How to store leftovers:
- Store: I always let the leftovers cool completely before putting them away. Then, I keep them in an airtight container in the fridge for up to 3 days.
- Freeze: After the risotto cools, I transfer it to a freezer-safe container and freeze it. It stays fresh for about 3months this way.
- Thaw: When I want to serve it again, I move it to the fridge the night before so it can thaw slowly and evenly.
- Reheat: I usually warm it up on the stove over medium heat for about 5 minutes, or pop it in the microwave for around a minute, depending on how much I am reheating.
Frequently asked questions
Yes, you can easily skip the wine. I like to replace it with a splash of chicken broth and a squeeze of lemon juice, and it still tastes wonderful. The lemon adds that light flavor that balances the richness of the butter and pumpkin. No one will ever know you skipped the wine, and it keeps things simple when cooking for kids too.
If your risotto looks too soupy at first, do not panic. I always let mine rest for a few minutes after cooking, and it thickens perfectly as the rice keeps soaking up the extra liquid. It is tempting to keep stirring, but letting it sit is key. So, do not skip it!
I always pick arborio rice because it cooks up creamy while keeping a tiny bit of bite in the center. It absorbs all the flavor from the broth and pumpkin, and the texture is silky when you stir in the butter and cheese at the end. Other types of rice like brown can work, but arborio makes it taste like something from a nice restaurant, only made right at home.
More Thanksgiving Instant Pot Recipes:
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Instant Pot Pumpkin Risotto
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup very finely chopped onions
- 4 cloves garlic minced
- 1 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 tsp ground pepper
- 1/2 teaspoon salt or to taste
- 2 cups Arborio rice not cooked
- 1/2 cup white wine
- 4 1/2 cup vegetable broth or chicken broth
- 1 lb uncooked pumpkin peeled, seeded and diced in 1/2-inch cubes
- 2 tablespoons unsalted butter
- 1 cup Parmesan cheese freshly grated
Instructions
Saute:
- Select the SAUTE function on the Instant Pot.
- Once heated, add the oil, diced onion, and half the pumpkin pieces. Saute for 4-5 minutes, stirring occasionally.
- Add garlic, dried herbs, spices, salt, and pepper. Stir and cook for 1 more minute.
- Add rice and stir for 2 minutes to lightly toast it.
- Add white wine, and using a wooden spoon stir and cook until completely evaporated about 1-2 minutes.
- Canceel SAUTE function.
Pressure Cook:
- Add the broth and remaining pumpkin pieces. Close the lid, lock it, and turn the valve to sealing.
- Pressure Cook on High for 6 minutes using. It will take about 10-14 minutes to come to pressure.
- Once cooking time is finished, do a Quick Pressure Release by turning the valve to venting position.
- When pressure is fully released, carefully remove the lid.
Add cheese:
- Add the butter and cheese and stir. the risotto.
- If it's too watery, click on Saute and cook for a few more minutes or add more cheese.
- If too thick, add more broth or water, stir and cook for a few minutes.
- Taste and adjust for seasonings before serving.
- Serve immediately topped with additional Parmesan cheese.
Video
Notes
Let the pumpkin risotto rest
After making this Instant Pot Pumpkin Risotto many times, I have to tell you that the key to making the best dish that will impress your guests is to let the risotto rest for a few minutes after cooking before stirring in the butter and cheese. This short resting time helps the rice absorb any extra liquid, making the texture creamier and richer. Then, when you stir in the butter and cheese, everything blends amazing for a perfect silky meal.More tips to consider:
- The risotto may change texture after reheating, so I like to thicken it by spooning off extra liquid or letting it rest a few minutes. If needed, I add a splash of cream to bring back the silky texture.
- To save time, I use canned pumpkin or pumpkin puree instead of fresh pumpkin chunks. It tastes just as delicious and makes prep so much easier.
- I always double-check to make sure I am not using pumpkin pie filling. That one is sweetened and will completely change the flavor of the dish.
- If the risotto gets too thick, I add a bit more broth or water until it is the texture I like.
- When sauteing, I scrape up the brown bits from the bottom of the pot to add even more flavor to the rice. Those little bits make the dish taste richer.
- Sometimes, I swap the pumpkin for butternut squash for a slightly nuttier flavor. It is just as creamy and perfect for a fall dinner.