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!
Servings 0