Step 1

Select the sauté setting on the Instant Pot and add oil into the insert.

Step 2

Add mushrooms and then cook until they have released moisture and start to brown.

Step 3

Mix in the rice and stir until rice starts to turn translucent, approximately 2-3 minutes.

Step 4

Then add wine, deglaze the instant pot insert and cook until it is mostly evaporated.

Step 5

Add in the green onions, pumpkin purée, and vegetable stock. Do not mix!

Step 6

Cover, seal, a set to high pressure, manual for 5 minutes (al dentor 6 minutes for softer rice.

Step 7

Cook till done, switch off and perform a quick pressure release.

Step 8

The Instant Pot Risotto might look soupy, but that is okay. Stir with a wooden spoon, add in Parmesan and adjust seasonings.

Step 9

Serve topped with additional Parmesan and freshly chopped parsley.