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Instant Pot Pumpkin Risotto Recipe


2 Tbsp Pastene Extra Virgin Olive Oil
1 onion, diced
6 sage leaves, plus more for garnish
1 cup Pastene Italian Arborio Rice
2 tsp Pastene Minced Garlic
2 cups gluten-free vegetable broth
1 cup canned pumpkin puree
salt and ground black pepper to taste
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.

Recipe by Gluten Free and More Magazine

Product Used

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