Pumpkin Risotto

INSTRUCTIONS

1. Place the inner pot inside the Instant Pot® and press Saute. Add the olive oil and heat. Add the onion, ginger, and paprika. Sauté until onion is translucent.
2. Add the rice and sauté for a few minutes.
3. Add the white wine and cook, stirring constantly until it cooks off completely.
4. Add the broth, pumpkin purée, and salt. Stir everything.
5. Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 5 Minutes.
6. Once this is done, release the pressure by moving the handle to Venting, and open.
7. Add the cheese and stir. At first, the consistency will be more liquid and after a few minutes, it will thicken.