Pumpkin Risotto

Indulge in the comforting richness of pumpkin risotto, a velvety blend of Arborio rice infused with the earthy sweetness of pumpkin and enhanced by the luscious creaminess of melted cheese. This savory symphony is elevated with a decadent topping of dried cranberries, offering a burst of tartness that beautifully contrasts with the creamy base. To add a satisfying crunch, roasted almonds crown this autumn-inspired masterpiece, creating a harmonious marriage of textures and flavors that make each spoonful a delight for the palate.

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2 lbs boneless, skinless chicken thighs

1 Tbsp olive oil

1 Tbsp minced garlic

1 ½ cups vegetable broth

1 cup pumpkin puree

1 tsp onion powder

1 tsp ground sage

¼ tsp ground nutmeg

5 oz plain chevre cheese

1 ½ cups rice

¼  cup dried cranberries

¼ cup roasted, sliced almonds

Nutrition facts

Cook Time:

Cooking Instructions

Preparation Instructions

  • Season chicken thighs with salt and pepper. 
  • Set the pressure cooker to saute on high heat. 
  • Mince garlic, then set aside. 
  • Rinse rice, then set aside.
  • In a bowl, combine the vegetable broth, pumpkin puree, onion powder, ground sage, and ground nutmeg. Stir until smooth. 

Cooking Instructions

  • Add olive oil to the pot then sear each chicken thigh until browned on each side. 
  • Be sure not to overcrowd the pan. If there isn’t any space between the chicken thighs, they won’t sear. 
  • Set chicken thighs aside (we will add them back to the pot later).
  • Add the minced garlic to the pot and cook for 30 seconds.
  • Add rice to the pot and stir to combine with the garlic. Continue to cook until all of the residual water has cooked off of the rice. 
  • Add 4 oz chevre to the rice and stir to combine. 
  • Pour the vegetable broth mixture into the pressure cooker and scrape the bottom of the pot to make sure nothing is stuck to the bottom. 
  • Place chicken thighs on top of rice mixture, then seal the pressure cooker and cook on high pressure for 6 min. 
  • When the timer is done, remove chicken from the instant pot (make sure internal temp is 165 F).
  • The rice should look a little bit too wet, stir for 30 seconds - 1 min as the liquid continues to absorb into the rice. 
  • Let the chicken rest for at least 3 min, then slice.