Let’s be real, it’s not fall until you make one of your favorite meals into one of your favorite meals + pumpkin. This creamy Instant Pot Pumpkin Sage Risotto gives you warm cozy vibes with the usual arborio rice and parmesan cheese, but the crispy crunch of the sage is what really elevates this recipe with barely any extra effort.
If you like this you should try my Instant Pot Butternut Squash Soup!
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Table of Contents
The Process
Because of the nature of the saute function on the Instant Pot and how delicate the sage/butter are you need to work quickly with this recipe so it’s best to set up your ingredients ahead of time! If you want to be fancy, you can say you’re preparing your “mise en place”.
1. Saute Sage and Onion
Start by turning on saute mode low and allowing it to heat while you prep your ingredients. Add the butter then right before you add the sage leaves turn the saute function up to medium. After about 5 minutes, remove the sage and set aside, then quickly add the onion. The butter will be slightly browned but should not be burned.
2. Add Spices and Rice
After about 5 more minutes add the garlic, nutmeg, allspice, and arborio rice. Make sure not to rinse the rice! Let that saute for another 5 minutes.
3. Deglaze and Add Pumpkin
Next, deglaze the pot with 2 cups of chicken broth then turn off saute and add the canned pumpkin! Stir and quickly put the lid on to avoid too much evaporation.
4. Pressure Cook and Release
Pressure cook for 6 minutes and when it’s finished you can quick-release the pressure.
5. Stir and Add Parmesan
When the pressure has all been released, open the lid and it will look way too liquidy. Before you freak out, give it a good stir for about a minute and it will start to come together beautifully. Add the parmesan and salt/pepper. When serving top with the crispy sage and enjoy!
FAQ
Can I make this risotto vegan?
Yes, very easily in fact. Just swap out the butter for olive oil and the chicken broth for vegetable broth!
Can I make this into a full meal instead of a side dish?
Yes, you can double this recipe if you’d like and the time will stay the same! Just make sure that you don’t go past the halfway line on your Instant Pot and do a controlled quick release in case there is any foam/liquid when releasing. If you’d like to add protein I’d recommend chicken, bacon, or prosciutto.
Why shouldn’t you rinse arborio rice?
If you rinse the rice you will wash away the starch that makes risotto so creamy!
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The Recipe
Because of the nature of the saute function on the Instant Pot and how delicate the sage/butter are you need to work quickly with this recipe so it's best to set up your ingredients ahead of time. Start by turning on SAUTE MODE LOW and allowing it to heat while you prep your ingredients.
When the Instant Pot is heated add 4 tablespoons of butter and allow it to melt. Right before you add the sage leaves TURN THE SAUTE FUNCTION UP TO MEDIUM. After about 3-5 minutes, remove the sage and set aside, then quickly add the 1/2 onion. The butter will be slightly browned but should not be burned.
After about 5 more minutes add 4 cloves of garlic, 1/4 teaspoon of nutmeg, 1/4 teaspoon of allspice, and 1 cup of arborio rice. Make sure not to rinse the rice! Let that cook for another 5 minutes.
Next, DEGLAZE the pot with 2 cups of chicken broth then turn off saute and add the 1/2 cup of canned pumpkin puree! Stir and quickly put the lid on to avoid too much evaporation.
PRESSURE COOK for 6 minutes and when it's finished you can QUICK-RELEASE the pressure.
When the pressure has all been released, open the lid and it will look liquidy. Add 1/2 cup of parmesan and salt/pepper and stir, it will come together beautifully. When serving top with the crispy sage and enjoy!
Ingredients
Directions
Because of the nature of the saute function on the Instant Pot and how delicate the sage/butter are you need to work quickly with this recipe so it's best to set up your ingredients ahead of time. Start by turning on SAUTE MODE LOW and allowing it to heat while you prep your ingredients.
When the Instant Pot is heated add 4 tablespoons of butter and allow it to melt. Right before you add the sage leaves TURN THE SAUTE FUNCTION UP TO MEDIUM. After about 3-5 minutes, remove the sage and set aside, then quickly add the 1/2 onion. The butter will be slightly browned but should not be burned.
After about 5 more minutes add 4 cloves of garlic, 1/4 teaspoon of nutmeg, 1/4 teaspoon of allspice, and 1 cup of arborio rice. Make sure not to rinse the rice! Let that cook for another 5 minutes.
Next, DEGLAZE the pot with 2 cups of chicken broth then turn off saute and add the 1/2 cup of canned pumpkin puree! Stir and quickly put the lid on to avoid too much evaporation.
PRESSURE COOK for 6 minutes and when it's finished you can QUICK-RELEASE the pressure.
When the pressure has all been released, open the lid and it will look liquidy. Add 1/2 cup of parmesan and salt/pepper and stir, it will come together beautifully. When serving top with the crispy sage and enjoy!