Overhead view of Instant Pot Pumpkin Risotto in a bowl with wooden spoon and pomegranate seeds on top with plush pumpkin decorations on the side

Instant Pot Pumpkin Risotto

The Instant Pot is such a convenient kitchen appliance. It pressure-cooks, slow cooks, and makes perfect soft-boiled and hard-boiled eggs (for those of you who haven’t tried that yet, I highly recommend it). And one of my favorite things it does simply, and might I say perfectly, is cook risotto! Yes, risotto … that never-stop-stirring dish! There is no need for constant stirring when you make risotto in the Instant Pot, which is why I think you’re going to love adding this Instant Pot Pumpkin Risotto to your recipe repertoire and even to your holiday dinner table this year!

This recipe uses Pastene arborio rice as the base, plus some additional easy-to-find ingredients like pumpkin puree, onion, and vegetable broth. I also added sage leaves to elevate the flavor of this risotto. I find that sage and pumpkin go together really well. And the pomegranate seeds are there for garnish, to add a pop of festive color, but these are optional.

This risotto deserves a seat at your holiday dinner table this year, right alongside the holiday ham, green bean casserole, and gluten-free bread rolls.

Get more gluten-free holiday recipes.

Overhead view of Instant Pot Pumpkin Risotto with sage leaves and pomegranate seeds on top

5 from 1 vote
Overhead view of Instant Pot Pumpkin Risotto in a bowl with wooden spoon and pomegranate seeds on top with plush pumpkin decorations on the side
Print Recipe

Instant Pot Pumpkin Risotto Recipe

Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 272kcal
Author: Gluten Free & More


  • 2 tablespoons Pastene extra-virgin olive oil
  • 1 onion , diced
  • 6 sage leaves , plus more for garnish
  • 1 cup Pastene Arborio Rice
  • 2 cloves garlic , minced
  • 2 cups gluten-free vegetable broth
  • 1 cup canned pumpkin puree
  • Kosher or fine sea salt
  • Freshly ground black pepper
  • Pomegranate seeds , for garnish


  • Turn on the sauté function on the Instant Pot. Add the oil and heat. Add the onions and sage leaves. Cook until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for another 2 minutes. Add the garlic and cook, stirring, for 30 seconds.
  • Remove the sage leaves, add the vegetable broth and pumpkin, and stir well. Seal the Instant Pot and cook on high pressure for 7 minutes, then manually release the pressure.
  • Stir well. Season to taste with salt and pepper. Garnish with fresh sage leaves and pomegranate seeds.


Nutrition Facts
Instant Pot Pumpkin Risotto Recipe
Amount Per Serving
Calories 272 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 4mg0%
Potassium 171mg5%
Carbohydrates 47g16%
Fiber 4g16%
Sugar 3g3%
Protein 5g10%
Vitamin A 9532IU191%
Vitamin C 3mg4%
Calcium 21mg2%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Instant Pot Pastene Pumpkin Rice Risotto Sage
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