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5 from 2 votes

Instant Pot Butternut Squash Risotto

Perfect as a side to any weeknight dinner, this Instant Pot Butternut Squash Risotto is flavorful, easy, and is done cooking in about 20 minutes. Naturally vegetarian and gluten-free. 
Prep Time15 mins
Cook Time18 mins
Course: Side Dish
Cuisine: Italian
Diet: Vegetarian
Keyword: butternut squash, Instant Pot risotto
Servings: 6 servings
Calories: 340kcal

Equipment

  • Instant Pot

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons unsalted butter sub extra olive oil
  • 1 cup finely chopped onions or shallots
  • 3 cloves garlic minced
  • 1 tablespoons finely chopped fresh sage plus extra for garnish
  • 1 ½ cups Arborio rice
  • 3/4 teaspoon kosher salt plus more to taste
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 4 cups low-sodium vegetable broth
  • 1 pound peeled butternut squash cut into ½-inch dice (about 4 cups)
  • 2/3 cup grated parmesan cheese plus more for garnish
  • Ground black pepper, to taste

Instructions

  •  Set Instant Pot (or other multi-cooker) to SAUTE function. Add the olive and butter. Once hot, add the onion or shallot and stir occasionally until golden brown around the edges, about 4 to 5 minutes.
  • Add the garlic, sage, and salt. Cook for an additional minute. If the pot begins to brown too quickly, add a splash of water.
  • Add rice to the pot and stir for 2 minutes to lightly toast the rice. Stir in the vinegar and then the broth. Add the butternut squash. Cancel the SAUTE function.
  • Place lid on the Instant Pot then set to MANUAL high pressure for 5 minutes. It will take your Instant Pot about 6 minutes to get up to pressure.
  • Once time is up, quick release the pressure and remove the lid. Stir in the grated parmesan cheese and season with a few grinds of black pepper. Taste and add more salt or parmesan cheese if needed.
  • Let risotto sit in the Instant Pot for 5-10 minutes to thicken up and absorb more of the liquid. Serve risotto with a sprinkle of extra chopped sage and parmesan on top, if desired.

Nutrition

Serving: 1cup | Calories: 340kcal | Carbohydrates: 54g | Protein: 9g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 466mg | Potassium: 370mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8250IU | Vitamin C: 18mg | Calcium: 178mg | Iron: 3mg