How to Make Instant Pot Butternut Squash Risotto - A Step-by-Step Guide

Instant Pot Butternut Squash Risotto is a creamy, comforting dish that is perfect for those chilly autumn evenings. This recipe takes the classic Italian risotto and gives it an extra depth of flavor with the addition of sweet and nutty butternut squash. The best part? It can be made in a fraction of the time using the Instant Pot, making it an easy and convenient meal to prepare.

Butternut squash is a versatile ingredient that can be used in both savory and sweet dishes. In this reci...

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Ingredients

  • 4 cups low-sodium chicken broth
  • 3 tablespoons unsalted butter, divided
  • ½ cup chopped onion
  • 2 cups Arborio rice
  • 3 sprigs fresh sage
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 2 cups diced butternut squash
  • salt and ground black pepper to taste
  • ½ cup grated Parmesan cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 5 mins
  • Total Time: 50 mins
  • Servings: 4

  • Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.
  • Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.
  • Nutrition

    638 cal.

    • Total Fat: 12g
    • Saturated Fat: 8g
    • Cholesterol: 36mg
    • Sodium: 313mg
    • Total Carbohydrate: 105g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 16g
    • Vitamin C: 17mg
    • Calcium: 162mg
    • Iron: 2mg
    • Potassium: 343mg