Saute:

Cup of Yum
1. Select the SAUTE function on the Instant Pot.
2. Once heated, add the oil, diced onion, and half the pumpkin pieces. Saute for 4-5 minutes, stirring occasionally.
3. Add garlic, dried herbs, spices, salt, and pepper. Stir and cook for 1 more minute.
4. Add rice and stir for 2 minutes to lightly toast it.
5. Add white wine, and using a wooden spoon stir and cook until completely evaporated about 1-2 minutes.
6. Canceel SAUTE function.

Pressure Cook:

1. Add the broth and remaining pumpkin pieces. Close the lid, lock it, and turn the valve to sealing.
2. Pressure Cook on High for 6 minutes using. It will take about 10-14 minutes to come to pressure.
3. Once cooking time is finished, do a Quick Pressure Release by turning the valve to venting position.
4. When pressure is fully released, carefully remove the lid.

Add cheese:

1. Add the butter and cheese and stir. the risotto.
2. If it's too watery, click on Saute and cook for a few more minutes or add more cheese.
3. If too thick, add more broth or water, stir and cook for a few minutes.
4. Taste and adjust for seasonings before serving.
5. Serve immediately topped with additional Parmesan cheese.