This Instant Pot Pumpkin Risotto With Bacon is delicious and so much easier to make than the traditional. If you are like I used to be, and thought risotto could only be made on the cooktop over an hour's worth of time, let me change your mind.
If you love pumpkin, this dish is a must! It's similar to my Butternut Squash Risotto but made with delicious pumpkin puree! This pumpkin risotto recipe is perfect for the holiday table and easy enough for any weeknight meal.
Risottos are often considered complicated dishes, requiring a long cooking time and constant attention to your pot. This bacon pumpkin risotto turns that notion on its head and gives you the perfect, hearty, nutritious meal no matter your cooking skill level.
That's because of the magic of the Instant Pot. I love a good meal I can quickly prepare and walk away from to get other things done while it cooks. If you're balancing a lengthy to-do list and getting a healthy meal on the table, this recipe is for you!
Need more pumpkin recipes for the Fall season? Check out my Pumpkin and Red Lentil Soup, Simple Pumpkin Pie Milkshake, and the deliciously sweet Pumpkin Brioche Bread with Pecan Filling!
Why This Recipe Works
Seasonal flavors- While you may not think about pumpkin and cheese making a good match, they go great together, and the pumpkin, the bacon, and the parmesan in this recipe all blend beautifully.
Simple to make- Rendering the bacon takes some time, but aside from that, this risotto is quick to put together. Since it is made in a pressure cooker, you don't have to babysit it!
Great for meal prep-This risotto is delicious when freshly made, but it also reheats really well. Throw it in the microwave, and it makes the perfect, quick meal.
What is arborio rice?
Now, you may ask why use arborio for risotto. Great question!
Arborio is a short-grain rice named after the region it was cultivated in Italy. It is high in starch (amylopectin), and when cooked, arborio releases this starch to create the creamy texture that defines a good risotto.
Arborio rice can be more expensive than long grain white rice and brown rice. I always buy it in bulk to cut down the cost of this meal.
Ingredients
Bacon- Bacon and pumpkin are a fantastic flavor combination. The saltiness from the bacon and sweetness from the pumpkin make each bite deliciously balanced.
Onion- Another must in this risotto. Onion not only smells delicious, but it also helps build a solid flavor base that elevates the other ingredients. I used yellow onion, but you can also use white or sweet onion if you prefer.
Fresh Garlic- Fresh is best! I love how much it adds to even the most simple of dishes. If you don't use garlic often, you might want to check out these excellent garlic paste tubes that you can keep in the refrigerator for a few weeks at a time.
Dried Sage- The ultimate fall herb! It doesn't take a lot of sage to impart a lot of flavor into this dish or any other. It has a bold, slightly bitter taste that works great in Fall dishes like my Southern Cornbread Dressing with Sausage!
Ground Nutmeg- You don't use much nutmeg in this recipe, but I promise it packs a punch. Do not leave it out. It's a small ingredient, but sometimes the smallest flavor can make a world of difference.
Arborio Rice- This is a short grain rice with high starch content. More starch makes it extra creamy during cooking, resulting in the perfect risotto! The way I wrote this recipe, you cannot sub arborio for a different kind of rice. It will not work. But don't worry, Arborio rice is easy to find at your local grocery store. It should be right next to the other types of rice.
Vegetable or Chicken Stock- Rice needs a lot of liquid to cook. Since the rice absorbs the liquid, it's also an excellent opportunity to add flavor. All the delicious flavors from your stock will cook into the rice and make it even more delicious. You can use store-bought or homemade stock for this recipe.
Pumpkin Puree- This recipe uses 100% pure canned pumpkin puree. You can use your own homemade pumpkin puree if you want to. Just be sure that when buying the puree, you don't accidentally pick up canned pumpkin pie mix. The pumpkin pie mix is usually right next to the pumpkin puree but has added sugar and spices that don't belong in this recipe.
Salt and Pepper- These pantry staples are always great for fine-tuning flavors. Feel free to adjust the amounts to your liking. If, after adding the parmesan at the end of the recipe, you still need a little extra salt, it's a great time to stir in an additional sprinkle.
Parmesan Cheese- Grated parmesan cheese makes this recipe super creamy and delicious! Be sure to add it after the pressure cooking has completed; otherwise, it can clump in your Instant Pot. If you're making this pumpkin risotto recipe vegan or vegetarian, feel free to swap it out with a vegan or vegetarian-friendly grated parmesan cheese.Pepitas- Pepitas are pumpkin seeds that come from hull-less varieties. They're small, green seeds that add a nice nutty flavor and crunch to your dishes. They're great as a snack, in a salad, and even on top of sweet recipes like my Spelt Porridge with Cinnamon Apples.
How to Make Instant Pot Pumpkin Risotto
Are you still nervous about using the Instant Pot? I was for a really long time too. I probably heard all the same horror stories you did. Let me tell you, though, most modern pressure cookers are really safe and have so many safeguards! Once you start using them, you will want to use them for everything. It is such an easy way to cook!
Render the bacon fat
First, We will start by rendering the fat from your bacon. Rendering means cooking it down and getting the grease out. I like my bacon crispy, so I let mine go on saute mode until it was good and golden brown! If you're using thick-cut bacon, yours may take a bit of extra time.
If you find that your bacon is cooking too quickly and not releasing enough fat, adjust the heat on saute to "less" on the Instant Pot, which will lower the temperature.
Once the fat does begin to render, you can adjust the saute function back to regular to finish crisping.
After the bacon is cooked, remove it from the Instant Pot and place it on a paper towel. Don't wipe out the fat that remains in the pot. There is so much flavor in it, and you don't want to let that go to waste! We are going to use it to saute the onion.
Saute the onions
Add the onions to the pot and saute until they soften, become fragrant, and begin to brown lightly. Add garlic and cook for 30-45 seconds until it becomes fragrant.
Add the remaining ingredients
Pour the broth into the pot and use a wooden spoon to deglaze the bottom of the pot, scraping up any browned bits of bacon and onion. These will add so much flavor to your risotto.
Press the cancel button to turn off the saute function.
Add the remaining ingredients to the pot. Place the lid on the Instant Pot and secure it closed.
Set the Instant Pot
Press the Pressure Cook/Manual button (older models) and adjust the timer to 8 minutes.
Then, all you have to do is walk away. That is the beauty of these Instant Pot recipes. They are so easy to do!
Once it beeps to indicate the cooking cycle is done, do a quick release. Depending on your model, this can be a button or knob you turn to release the pressure.
Make sure you use tongs or hot pads to cover your hand; the steam is hot. Once the steam is fully released and the pressure indicator drops, you can take off the lid.
This recipe cooks very quickly. If you do the natural release and wait until the pressure drops, it will overcook the risotto.
Finishing off the Instant Pot Risotto With Bacon
See, I told you this recipe was so simple!! Here is how I finished it off- that crispy bacon, of course, pepitas, more parmesan, and a little more freshly ground black pepper.
Tips
- To make this pumpkin risotto vegetarian, swap out the bacon for a plant-based version. You can also omit it entirely and use a neutral oil such as olive oil to saute the onions. You can use vegetable stock in place of the chicken broth and use a vegan/vegetarian-friendly grated parmesan alternative.
- No need to rinse the rice! The starch is needed to make this dish the right texture.
- Wait to add additional salt until after you add the grated parmesan. Parmesan is a salty cheese, so if you adjust the salt to your liking before you add the cheese, it could make the final dish taste too salty.
FAQ Instant Pot
Yes! It is very simple to do. Cut your pumpkin in half and remove the seeds. Place it face down on a baking sheet and bake at 400 degrees until the pumpkin is tender. Then, scoop out the inside and mash it up into a puree. It is a little time-consuming, but very simple to do.
No, but I do recommend it for flavor. To make this pumpkin risotto vegetarian, you can omit the bacon and use a neutral oil for sautéing (like olive oil) and replace the chicken broth with vegetable stock. Alternatively, you can use a plant based bacon.
Yes! The method and times are still the same for whatever brand you have in your home. I have also used a Cuisinart and loved it.
This risotto holds well in the fridge for about two weeks! That is another thing that makes it ideal for meal prep; it holds well for a long time. I don't recommend freezing it, though; the texture is kind of weird when it thaws.
Other Instant Pot Recipes
- Peanut Butter Cheesecake
- Instant Pot Yogurt
- Osso Buco
- Steak Grain Bowl
- Butternut risotto
- Beef Stew
- Chicken Tostadas
- How To Cook Whole Grains In A Pressure Cooker
Pumpkin Risotto with Crispy Bacon
Equipment
- pressure cooker
Ingredients
- 4-6 strips bacon, cut in small chunks I love to use a thick cut bacon, but use whatever you prefer!
- ½ cup onion, minced or small chop
- 1 tablespoon minced garlic
- ½ teaspoon dried sage optional, but such a great compliment to pumpkin!
- ½ teaspoon nutmeg optional, but such a great compliment to pumpkin!
- ½ teaspoon ground black pepper
- 1 cup arborio rice
- 2 ½ cup chicken or vegetable stock. I used chicken stock as it is what I had on hand, but veggie stock is really good too.
- ¾-1 cup pumpkin puree I love a good amount of pumpkin, so I used one cup. If you want a milder flavor, go with ¾ cup. Also, I used canned and it was awesome. If you prefer to roast and use homemade, go for it!
- ¼ cup parmesan plus more for topping
Instructions
- Turn your pressure to saute.
- Add in your bacon and cook until it is crispy. Well, unless you like it a little softer, then cook it to that consistency.
- Remove the bacon from the pressure cooker, but leave the rendered bacon fat in. Add onions to the cooker and saute for about 3-5 minutes. At the end of the time, add in your garlic. Saute the garlic for about a minute.
- Add in seasonings, stock, pumpkin, rice and parmesan.
- Place lid on pressure cooker and seal. Making sure the pressure on the lid is closed. Set to high pressure for 8 minutes. Cook and once the time has gone off, quick release the pressure.
- Once it is released, remove the lid carefully.
- Give the risotto a good stir. If there is too much liquid still return to saute to finish it off. Taste the risotto now and adjust seasoning as needed. Between the bacon, chicken stock, and parmesan I didn't need any salt. This is a personal preference of course, so adjust as needed.
- For serving, top with crispy bacon. I also sprinkled with a little more parmesan, black pepper and pepitas.
- This is best the day of, but also really great as a leftover. Make sure and store in the fridge in an airtight container. It is good for up to 4-5 days. Simply reheat in the microwave or cooktop.
Notes
- To make this pumpkin risotto vegetarian, swap out the bacon for a plant-based version. You can also omit it entirely and use a neutral oil such as olive oil to saute the onions. You can use vegetable stock in place of the chicken broth and use a vegan/vegetarian-friendly grated parmesan alternative.
- No need to rinse the rice! The starch is needed to make this dish the right texture.
- Wait to add additional salt until after you add the grated parmesan. Parmesan is a salty cheese, so if you adjust the salt to your liking before you add the cheese, it could make the final dish taste too salty.
Angela says
This dish was so yummy. I love all the different flavors. It make me feel like I have cooking skills. Thank's for sharing your yummy recipes
admin says
Thank you so much trying it. I love that you liked this recipe! You DO have cooking skills!