Instant Pot Savory Pumpkin Risotto
Whether entertaining guests or simply making your family dinner on a chilly fall night, this hearty risotto will quickly become a favorite go-to. And with the instant Pot this luxurious and creamy rice dish is ready in under 30 minutes!
Ingredients
- 2 tablespoons Butter
- 1 cup dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 cup Arborio Rice
- ½ cups Pumpkin, Canned
- 3 cups Vegetable Broth/Stock
- ⅛ teaspoons Thyme, Dried
- ⅛ teaspoons Poultry Seasoning
- 1 whole Bay Leaf
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ¼ cups Parmesan Cheese, Shredded
- 3 tablespoons Heavy Whipping Cream
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- Saute butter and onions until translucent.
- Stir in garlic and cook for about 30 seconds. Pour in arborio rice and stir to coat all grains of rice in the butter.
- Add pumpkin puree and vegetable stock as well as thyme, poultry seasoning, bay leaf, salt, and pepper.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 6 minutes.
- Quick release pressure.
- Stir in cheese and cream.