Name: Instant Pot Pumpkin Mushroom Risotto Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1/2 cup yellow onion, finely diced; 8 oz baby bella mushrooms, thinly sliced; 3 cloves garlic, minced; 1/2 cup dry white wine; 2 cups arborio rice; 3/4 cup pure pumpkin puree; 4 cups vegetable or chicken broth; 1 teaspoon kosher salt; 1/2 cup freshly grated Parmesan; 2 tablespoons fresh thyme, roughly chopped; Ground black pepper, to taste

This creamy, autumn-inspired Instant Pot Pumpkin Mushroom Risotto transforms traditionally labor-intensive risotto into a straightforward weeknight meal that practically makes itself. The Instant Pot does the heavy lifting, eliminating the need for constant stirring while delivering restaurant-quality results. Rich pumpkin puree melds with earthy mushrooms and fragrant herbs to create a comforting dish that tastes like it took hours to prepare—when really, you’ll have it on the table in just 35 minutes!

Why You’ll Love This Recipe

No Constant Stirring: The Instant Pot completely eliminates the traditional arm-workout of stirring risotto for 30+ minutes.
Restaurant-Quality Results: Achieve that perfect al dente texture and creamy consistency that rivals any upscale Italian restaurant.
Seasonal Comfort: The combination of pumpkin and mushrooms creates a warm, earthy dish that’s perfect for cool evenings.
Impressive Yet Simple: Guests will think you spent hours in the kitchen, but your secret weapon is just your pressure cooker.

Ingredients You’ll Need

Arborio Rice: The star of any risotto—these short-grain rice kernels release starch during cooking, creating that signature creamy texture without adding cream.
Pumpkin Puree: Adds velvety texture, subtle sweetness, and beautiful golden color. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Baby Bella Mushrooms: These provide wonderful earthy flavor and meaty texture. Their natural umami complements the sweetness of the pumpkin perfectly.
Dry White Wine: Adds acidity and depth of flavor. The alcohol cooks off, leaving behind complexity that elevates the entire dish.
Vegetable or Chicken Broth: Forms the flavorful liquid base. The better your broth, the better your risotto!
Parmesan Cheese: Adds saltiness, richness, and that distinctive cheesy tang that makes risotto so irresistible.
Fresh Thyme: Provides an aromatic herbaceous note that cuts through the richness and brightens the dish.
Onion and Garlic: These aromatics create the flavor foundation for the entire dish.
Olive Oil: Used for sautéing and adds a touch of fruity richness.
Salt and Pepper: Essential for bringing all the flavors togethe

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Dairy-Free

Replace the Parmesan with nutritional yeast or a dairy-free Parmesan alternative, and you’ll still get that savory, cheesy flavor.

Herb Variations

Swap thyme for sage or rosemary for a different aromatic profile that pairs beautifully with pumpkin. Fresh chopped parsley added at the end provides a bright finish.

Protein Additions

Add cooked Italian sausage, crispy bacon bits, or sautéed shrimp to transform this side dish into a hearty main course.

Vegetable Boost

Stir in baby spinach, roasted butternut squash cubes, or caramelized leeks just before serving for extra texture and nutrients.

How to Make Instant Pot Pumpkin Mushroom Risotto

Step 1: Sauté the Aromatics

Turn your Instant Pot to sauté mode and add olive oil. Once hot, add diced onions and cook until translucent, about 3 minutes. Add the sliced mushrooms and continue cooking until they release their moisture and become tender, approximately 3-4 minutes more.

Step 2: Build Flavor

Add the minced garlic and sauté for another minute until fragrant. Then add the arborio rice, stirring to coat each grain with oil, allowing it to toast for about 2 minutes. This toasting step is crucial for developing flavor and helping the rice maintain its structure.

Step 3: Deglaze and Add Liquids

Pour in the white wine and simmer for about 2 minutes, allowing the rice to absorb the liquid while you scrape up any flavorful bits from the bottom of the pot. Stir in the pumpkin puree, broth, and salt until well combined.

Step 4: Pressure Cook

Turn off the sauté function, secure the lid, and set the valve to “sealing.” Cook on high pressure for 6 minutes. Remember, it will take about 15 minutes for the Instant Pot to come to pressure before the cooking timer begins.

Step 5: Natural Release and Finish

Allow for a 7-minute natural pressure release, then carefully release any remaining pressure manually. Remove the lid and stir the risotto to incorporate any remaining liquid. Fold in the Parmesan cheese and fresh thyme, then season with black pepper to taste.

Pro Tips for Making the Recipe

Toast the Rice: Don’t skip the step of toasting the rice before adding liquid—it creates a protective coating that helps the rice maintain its texture while absorbing flavor.
Room Temperature Ingredients: Using room temperature broth rather than cold liquid helps maintain the Instant Pot’s pressure more effectively.
Finishing Touch: For an extra luxurious risotto, stir in a tablespoon of butter just before serving. The technique, called “mantecatura,” gives the risotto a silky finish.
Wine Selection: Use a wine you’d actually drink—a crisp Pinot Grigio or Sauvignon Blanc works wonderfully. If you prefer not to use wine, substitute with additional broth and a splash of lemon juice.

How to Serve

Perfect Pairings

Serve this risotto alongside a simple arugula salad dressed with lemon and olive oil to cut through the richness, or with roasted Brussels sprouts for a complete fall dinner.

Main or Side

This risotto works beautifully as a vegetarian main course or as a side dish for roasted chicken, grilled pork chops, or seared scallops.

Presentation

Serve in warm shallow bowls, garnished with additional fresh thyme leaves, a light dusting of freshly grated Parmesan, and a drizzle of high-quality olive oil.

Make Ahead and Storage

Storing Leftovers

Store cooled risotto in an airtight container in the refrigerator for up to 3 days. Risotto will thicken considerably when chilled.

Freezing

While not ideal (the texture can change), you can freeze risotto in portion-sized containers for up to 1 month. Thaw overnight in the refrigerator before reheating.

Reheating

The best way to reheat risotto is on the stovetop. Add a splash of broth or water to loosen the consistency, and warm over medium-low heat, stirring frequently. Alternatively, microwave with a tablespoon of liquid, covered with a damp paper towel, stirring halfway through.

FAQs

Can I use butternut squash instead of pumpkin?
Absolutely! Cooked and pureed butternut squash makes an excellent substitute for pumpkin puree in this recipe. The flavor profile is similar, and you’ll still get that beautiful golden color and velvety texture.

What can I use instead of white wine?
If you prefer not to cook with alcohol, simply substitute with additional vegetable broth plus a tablespoon of fresh lemon juice to add the acidity that wine provides. You won’t miss out on flavor with this simple swap.

Why is my risotto too wet after cooking?
If your risotto seems too liquid after pressure cooking, simply turn on the sauté function for a few minutes while stirring constantly. The excess moisture will evaporate, and the risotto will thicken. Remember that risotto should have a flowing consistency—not dry like regular rice.

Can I make this recipe vegan?
Yes! Substitute the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative, and ensure you’re using vegetable broth. The pumpkin already adds creaminess, so you won’t miss the dairy.

This Instant Pot Pumpkin Mushroom Risotto brings together the best of autumn flavors in a dish that feels like a warm hug. The pressure cooker method means you can enjoy this gourmet meal even on busy weeknights, without sacrificing an ounce of flavor or texture. Give yourself this gift of comfort food without the fuss—I promise your taste buds (and your schedule) will thank you!

Instant Pot Pumpkin Mushroom Risotto Recipe