Instant Pot Pumpkin Risotto Recipe (Vegan, Gluten-Free)
Total Time
18 minutes
Prep Time
5 minutes
Cook Time
13 minutes
Rating
4.98 out of 5 stars
(47)
Ingredients
4 servings
- 2 tablespoons olive oil (or butter)
- 1 onion (finely chopped)
- 2 garlic cloves (minced or grated)
- 1 tablespoon fresh sage leaves (finely chopped)
- 2 cups water
- 1 cup arborio rice
- 3/4 cup pumpkin puree (fresh or canned)
- 1 teaspoon sea salt or pink salt
- 3/4 cup raw walnuts (for topping)
- shredded parmesan cheese (optional, for topping)
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Preparation
Step 1
Set your electric pressure cooker to the saute function. Add the oil, onion and garlic. Saute for 5 minutes, stirring frequently.
Step 2
Add the sage and saute for 2 minutes longer.
Step 3
Press the cancel button, then add the water, rice, pumpkin puree and salt. Stir well.
Step 4
Set the electric pressure cooker to high pressure for 6 minutes.
Step 5
Meanwhile, add the walnuts to a skillet over medium heat and cook for 5 minutes or until turning color and smelling toasty. Set aside.
Step 6
When the risotto is done cooking, quick release the pressure. Stir well.
Step 7
Optionally top off with vegetarian or vegan parmesan before serving. Enjoy!
Step 8
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