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pumpkin risotto instant pot plated with crumbled bacon

Pumpkin Risotto with Bacon (Instant Pot)

Pumpkin Risotto with Bacon is an easy, Instant Pot risotto with creamy pumpkin and crumbled bacon.  It's the easiest risotto ever!

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  • 4 slices thick center cut no nitrates bacon chopped
  • 1/2 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried
  • 1/2 teaspoon ground nutmeg
  • 1 cup arborio rice
  • 2 3/4 cups homemade vegetable stock substitute with store bought stock
  • 1 cup homemade pumpkin puree* substitute with store bought pumpkin puree
  • 1/2 cup freshly grated parmesan cheese
  • Salt and freshly ground pepper to taste


  • Press the Sauté button on the Instant Pot. Add the bacon and cook for 10 minutes or until crisp. Remove from the pot with a slotted spoon and place on a plate lined with a paper towel.
  • Add the onion to the bacon grease in the pot and cook for 5 minutes until softened. Add the garlic and cook 30 seconds more.
  • Add the sage, nutmeg, arborio rice, vegetable stock and pumpkin to the Instant Pot and stir until combined.
  • Secure the lid and close the venting valve. Cook at high pressure for 8 minutes. The Instant Pot will take 10-15 minutes to come to pressure, then will begin the cooking time. Quick release the pressure when the cooking time has finished.
  • Remove the lid and stir in the parmesan cheese and salt and pepper, to taste.
  • Serve immediately topped with the crumbled bacon and chopped parsley. Enjoy!


  • Fresh pumpkin puree makes a big difference in this dish. The prep time for this recipe does not include the prep for homemade pumpkin puree as that is included in a separate recipe.  There's no need to purée the pumpkin in a food processor or strain the excess liquid from it.  Just mash with a potato masher or fork and add it to the risotto!  Small chunks of pumpkin are totally fine in this dish.
  • Make homemade pumpkin puree in advance to make this risotto go very quickly!
  • Omit the bacon to make this pumpkin risotto vegetarian and top with toasted pepitas!


Serving: 1g, Calories: 423kcal, Carbohydrates: 50g, Protein: 14g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 35mg, Sodium: 1080mg, Potassium: 271mg, Fiber: 4g, Sugar: 4g, Vitamin A: 9998IU, Vitamin C: 4mg, Calcium: 170mg, Iron: 3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!