Categories: Instant Pot

Ingredients

• 1 tbsp. olive oil
• 1 small onion, chopped
• 1 cup uncooked Arborio rice
• 2 garlic cloves, minced
• 2 cups chicken stock
• 1/2 cup canned pumpkin
• 1 tbsp. curry powder
• 1 1/2 tsp minced fresh rosemary
• 1/2 tsp salt
• 1/4 tsp pepper

Directions

1. Select saute setting on Instant Pot. Adjust for medium heat; add oil. When oil is hot, cook and stir onion until crisp-tender, 5-7 minutes. Add Arborio rice and garlic; cook and stir until the rice is coated, 1-2 minutes. Add stock; cook 1 minute, stirring to loosen browned bits. Press cancel.

2. Stir in pumpkin, curry, rosemary, salt and pepper. Lock lid; close the pressure-release valve. Adjust to pressure-cook on HIGH for 7 minutes. Quick-release pressure. Serve with additional rosemary.

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