The Best Instant Pot Pumpkin Risotto Recipe

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Instant pot pumpkin risotto is super quick and simple, perfect for those days when time gets away from you! This satisfying combination of pumpkin puree, arborio rice, sage and walnuts is ready in twenty minutes, and it’s vegan, too.

a green ceramic bowl filled with creamy pumpkin risotto topped with fresh sage leaves
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Why This Recipe Is Awesome

You’ll love this instant pot pumpkin risotto recipe for so many reasons! It’s:

  • Quick to prepare. As this pumpkin risotto is made in a pressure cooker, it’s much quicker than making a risotto on the stovetop – which can be time consuming.
  • Easy to make. Unlike some risotto recipes, there isn’t much to go wrong. You’re guaranteed delicious results every time.
  • Tasty! The flavors of the fresh sage and walnuts complement the sweetness of the pumpkin puree wonderfully.
  • Satisfying. The combination of arborio rice and pumpkin is a good mix of fiber and carbohydrates, and with the protein from the walnuts you’re guaranteed a filling meal.
  • Made from store cupboard staples. This recipe is made from ingredients that keep for a long time, so you can keep them in stock ready for those weeks where there just isn’t time to go to the store. 
  • Packed full of immune system boosting nutrients. Pumpkin is a bit of a superstar. It’s low-calorie while also containing a huge amount of nutrients, in particular Vitamin A.
  • Vegan and gluten-free. A crowd pleaser!
a ceramic bowl of instant pot pumpkin risotto topped with sage and toasted walnuts


To make instant pot pumpkin risotto, you will need:

  • Olive oil or butter. Butter will give the risotto a creamier texture. If you want your risotto to be vegan, use olive oil or substitute the butter for vegan butter.
  • Onion. Peeled and finely chopped.
  • Garlic. Peeled and finely chopped.
  • Fresh sage leaves. You can use dried sage if you don’t have fresh, but fresh sage will give you a more robust flavor.
  • Pumpkin puree (canned). Using a can is a real time saver!
  • Arborio rice. Arborio rice is perfect for risotto because it absorbs the flavors around it. It also takes on the creamy texture that is characteristic of risotto once cooked.
  • Raw walnuts. The walnuts add an extra dimension to the flavor and texture. Delicious.
  • Parmesan or vegan alternative (optional). Sprinkle over the top before you serve.

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Recipe Rating



  1. 5 stars
    I love how much quicker and easier it is to make risotto in an instant pot. The pumpkin puree makes it such a creamy indulgent dish. This is perfect for the autumn and fall months.

  2. 5 stars
    We make a lot of risotto in winter. It’s really perfect cold weather food. I’ve never made it in the IP. Have to try as it’s true the traditional way takes a lot of time! Plus, pumpkin with sage and walnuts sounds like a fab combination for a risotto!

  3. I am super excited about this pumpkin recipe! I will surely try this! Thanks for sharing!

  4. 5 stars
    risotto in the instant pot?! yes please – so much easier than the constant stirring on the stove! yum!

  5. 5 stars
    Oh my gosh the sage and pumpkin in this sauce make it so delicious! I really liked that I can use my instant pot too.