Instant Pot pumpkin risotto



10 min


40 min



Instant Pot pumpkin risotto

Photo: Roberto Caruso

Get perfect risotto in a portion of the time. Sage and salty bacon provide the perfect contrast to this creamy pumpkin dish.


  • 5 slices thick-cut bacon , chopped
  • 1 onion , finely chopped
  • 2 clove garlic , minced
  • 1 tbsp coarsely chopped fresh sage , plus more for garnish
  • 1 cup arborio rice
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups canned pumpkin purée
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup crumbled feta , divided


  • Press Sauté button, on Normal. Add bacon to the Instant Pot and cook, stirring often, until crispy, 4 to 6 min. Add onion, garlic and sage; cook until softened, about 3 min.
  • Stir in rice and cook until coated, about 1 min. Pour in broth, scraping up any browned bits from bottom of pot, then stir in pumpkin, salt and 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, open the pressure-release valve to depressurize, about 2 min.
  • Press Cancel button, open lid and press Sauté button 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 and garnish with sage.

Nutrition (per serving)

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

Originally published in the Today’s Parent March/April 2019 issue. Photo by Roberto Caruso.

Today's Parent Mealtime App - Download AppNote: These recipes were developed using the Instant Pot Duo Plus model. Results may vary on different models.