This Pumpkin Risotto With Sage and Bacon (Instant Pot) 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.
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 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 great 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!
What is arborio rice?
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 are the best.
- Onion- Another must in this risotto.
- Fresh Garlic- I love how much it adds to even the most simple of dishes.
- Fresh Sage- The ultimate fall herb. Dried sage can also be used.
- Ground Nutmeg- You don't use much nutmeg in this recipe, but I promise it packs a punch.
- Arborio Rice- More details on this rice above.
- Vegetable or Chicken Stock- Rice needs a lot of liquid to cook. Since the rice absorbs the liquid, it's also a good opportunity to add flavor through the broth.
- Pumpkin Puree- This recipe uses 100% pure canned pumpkin puree. You can use your own homemade pumpkin puree if you want to.
- Salt and Pepper- These pantry staples are always great for fine-tuning flavors. Feel free to adjust the amounts to your liking.
- Parmesan Cheese- Grated parmesan cheese makes this recipe super creamy and delicious! I also topped it with curls of parmesan.
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 sauté to "less" on the Instant Pot, which will lower the temperature.
Saute the onions
Add the onions to the pot and sauté 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
Press the cancel button to turn off the sauté 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. 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, more parmesan, fresh sage, and a little more freshly ground black pepper.
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 Sage and Bacon (Instant Pot)
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
- 2 teaspoons fresh sage plus more for topping and decoration
- ½ teaspoon nutmeg
- ½ teaspoon ground black pepper plus more for topping
- 1 cup arborio rice
- 2 ½ cup chicken or vegetable stock.
- 1 cup pumpkin puree
- ¼ cup grated parmesan plus more for topping
Instructions
- Turn your pressure to saute on the Instant Pot.
- 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 half the bacon to use for topping.
- 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, return to saute to finish it. Taste the risotto now and adjust the 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, parmesan and a sprinkle of freshly ground black pepper.
- 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.
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!