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Instant Pot Risotto

Super easy creamy risotto made in the Instant Pot.  In just thirty minutes, you will have this tasty risotto that's full of flavor on your table. Delicious as a main dish or a side, this pumpkin risotto is a tasty upgrade to the traditional risotto.  Pure comfort food! The perfect fancy (but easy) gluten-free meal.

Course gluten-free, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Servings 8
Calories 220 kcal
Author Christine Galvani


  • 3 tablespoons unsalted butter
  • 1/2 onion, chopped
  • 1 garlic clove, minced
  • 1 1/2 cups arborio rice
  • 3 tablespoons white wine
  • 4 cups stock
  • 1/2 cup pumpkin or butternut squash, diced
  • 1/4 cup heavy cream
  • 1/4 cup parmesan cheese


  1. Gather and measure the ingredients.

  2. Melt the butter in the instant pot set on the saute setting.

  3. Add the onion and cook until translucent, about 5 minutes.

  4. Add the garlic and saute for about one minute.

  5. Pour in the rice and stir and cook until the rice is slightly translucent, about 2 minutes. Pour in the white wine and stir for about one minute.

  6. Pour in the stock and add the pumpkin or butternut squash. Close the lid aand valve and set on high pressure for 6 minutes.

  7. Manually release the steam. Open the valve and lid. Give the risotto a stir.

  8. Add the heavy cream and parmesan and stir well to combine.

  9. Serve with your favorite main dish. Store leftovers in an airtight container in the refrigerator.

Nutrition Facts
Instant Pot Risotto
Amount Per Serving
Calories 220 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g25%
Cholesterol 24mg8%
Sodium 526mg22%
Potassium 86mg2%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 2g2%
Protein 4g8%
Vitamin A 1445IU29%
Vitamin C 2mg2%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.