Instant Pot Pumpkin Risotto



10 min


40 min



Instant Pot Pumpkin Risotto

Photography, Erik Putz. Food styling, Arisa Yokomura. Prop styling, Madeleine Johari.

We’re turning to our hands-down favourite Instant Pot recipes this season—starting with this Instant Pot Pumpkin Risotto recipe.


  • 5 slices thick-cut bacon , chopped
  • 1 onion , chopped
  • 2 cloves garlic , minced
  • 1 tbsp coarsely chopped sage
  • 1 cup arborio rice
  • 3 cups reduced-sodium chicken broth
  • 1 1/2 cups canned pumpkin purée
  • 1/4 tsp salt
  • 1/2 cup crumbled feta cheese , divided


  • Press Sauté button on Normal. Add bacon to Pot insert and cook, stirring often, until crispy, 4 to 6 min. Add onion, garlic and sage; cook until softened, 3 min.
  • Stir in rice until coated, about 1 min. Pour in broth, scraping up and stirring in any browned bits from bottom of pot, then stir in pumpkin and salt. Season with pepper.
  • Put the lid on the Instant Pot. Close the pressure- release valve. Press Manual Pressure Cook button, on High, and set for 8 min (will take about 10 min to come to pressure). When cooking finishes, carefully open the pressure-release valve to depressurize, about 2 min.
  • Press Cancel button, open lid and press Sauté button, on Normal, again. Simmer, stirring often, until rice is just tender, 4 to 5 min. Stir in half of the feta. Divide risotto among bowls. Top with remaining feta.

Nutrition (per serving)

  • Calories
  • 389,
  • Protein
  • 12 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 19 g,
  • Fibre
  • 3 g,
  • Sodium
  • 934 mg.

Editor’s Note

Recipe was made using the Instant Pot Duo Plus. Results may vary on different models.