Pumpkin Risotto with Brown Rice (Instant Pot)

Pumpkin Risotto with Brown Rice (Instant Pot)



  • 1 cup brown rice
  • 1 cup water
  • 1/2 cup cooked and pureed pumpkin (I use canned)


Read more about this method on “Perfect Instant Pot Brown Rice

  • Combine the water and the pumpkin until well mixed
  • Place the rice and the pumpkin water mixture in your instant pot.
  • Cook at high pressure 15 minutes.
  • Let sit for 5 minutes (aka natural release), followed by immediate release.

Modifications, Extras & Subs

  • Start the dish by sauteeing 1 clove of garlic (diced or pressed) in 1 T olive oil. Add the rice and saute (but do not brown). Then add the pumpkin water mixture and proceed with the recipe.
  • Top with fresh herbs– sage would particularly lovely.
  • Pair with a protein– a roast chicken would be nice.
  • Top with cheese and/or nuts and/or dried fruit.
  • Serve on a chiffanade of greens

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