- Dave's Fresh Marketplace Recipes

Instant Pot Pumpkin Risotto

Instant Pot Pumpkin Risotto

Nutrition Facts

4 Serving Per Container

Serving size 1 serving

Amount Per Serving



% Daily Value*
Total Fat 7 g 9%
Saturated Fat 1 g 5%
Trans Fat
Cholesterol 0 mg %
Sodium 400 mg 17%
Total Carbohydrate 45 g 16%
Dietary Fiber 2 g 6%
Sugars 4 g
   Includes Added Sugars %
Protein 2 g
Vitamin D %
Calcium 4%
Iron 8%
Potassium 4%
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

approx 4

Prep Time
5 minutes

Cook Time
20 minutes

Watch How to Make this Recipe


  • 2 tbsp Olive Oil
  • Sage Leaves
  • ½ cup Diced Onion
  • 2 tsp Minced Garlic
  • 1 cup Arborio Rice
  • 2 cups Vegetable Broth
  • ½ cup Pureed Pumpkin
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • Optional Grated Parmesan Cheese, for garnish

Watch How to Make this Recipe

Method of Preparation

Step 1

Turn on pressure cooker to Saute mode. Heat olive oil. 



Add sage leaves and cook for 2-3 minutes. Remove from oil and dry. 

Step 2

Add diced onion to oil and saute. 

Step 3

Stir in garlic and saute for 1 minute. 

Step 4

Add rice and cook for 2 minutes. 

Step 5

Pour in vegetable broth. Deglaze the pot.  

Step 6

Stir in pumpkin, salt and pepper. 

Step 7

Close lid and seal valve. Switch to manual and cook for 7-8 minutes. 


Turn instant pot off, release the steam valve and open lid. 


Garnish with crushed sage leaves. 

[Optional: Garnish with Grated Parmesan Cheese] 

Watch How to Make this Recipe