Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • 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!