• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Wendy Polisi
  • Home
  • Recipes
  • Healthy Living
    • Essential Oils
      • DIY Beauty and Personal Care
      • DIY Green Cleaning Recipes
    • Health Concerns
    • Supplements
  • Lifestyle
  • About
    • Affiliate Disclosure
    • Privacy Policy
    • Cookies Policy
    • Terms of Service and Conditions
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Healthy Living
    • Essential Oils
      • DIY Beauty and Personal Care
      • DIY Green Cleaning Recipes
    • Health Concerns
    • Supplements
  • Lifestyle
  • About
    • Affiliate Disclosure
    • Privacy Policy
    • Cookies Policy
    • Terms of Service and Conditions
×

Home » Instant Pot Recipes » Instant Pot Butternut Squash Risotto

Instant Pot Butternut Squash Risotto

Published: Apr 19, 2020 by Wendy Polisi Modified: Jun 27, 2021 · 1545 words. · About 8 minutes to read this article. This post may contain affiliate links. All opinions are my own.

Sharing is caring!

864 shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Print Recipe
Tracking Pixel

Hands off risotto?  Yes, please! This hearty Instant Pot Butternut Squash Risotto is the perfect easy dinner! Made with simple ingredients with a kick of white wine, this luxurious dish only tastes decadent.

Overhead photo of Instant Pot Risotto in a large white serving bowl with a spoon in it. Plates with festive gold knives and spoons are sitting next to the bowl.

Instant Pot Risotto is a Game Changer!

I fell in love with Risotto on the first bite.

I was in my early twenties and got the urge to try something new while traveling for business.

We were at a local restaurant that had been suggested by one of my colleagues.

The Butternut Squash Risotto was calling my name.

It was perfection.

The rice was perfectly cooked, with just the right amount of bite. The fragrant sage, creamy butternut squash, and kick of wine offered up the perfect flavor.  With such a rich and creamy texture, I almost felt like there was heavy cream in there.

From that day, risotto became a frequent visitor on my menus. It is the perfect holiday side dish, or even vegetarian main course throughout the year because it feels so decadent. 

Then I had kids.

And as much as I love risotto, the idea of spending so much time standing over the stove stirring became less appealing. (Especially when they were little and that time could be better spent doing things like, say, showering.)

For a while risotto was off the menu, but lately it has made a comeback at my house thanks to my pressure cooker.

This Instant Pot Risotto is everything a risotto should be. Creamy, fragrant, and decadent.

How to Make Instant Pot Risotto

Step 1: Gather Your Ingredients.  Chop your onion and sage.  Mince the garlic and grate the cheese.

Photo of broth being poured over rice in a white bowl.

Step 2:  Place the risotto in the bowl and pour 2 cups of the broth over it.

Step 3:  Add 1 cup white wine.

Photo of rice in a large white bowl with broth and cooking wine being whisked.

Step 4:  Agitate with a whisk for a bit to release the starches from the rice into the liquid.  The liquid should turn slightly cloudy.  Drain, reserving the liquid.

Rice being toasted for Instant Pot Risotto.

Step 5:  Add the oil to the Instant Pot and add in the onion.  Cook for 10 minutes.  Add garlic and saute for another minute or so.

Step 6:  Add the rice to the Pressure Cooker and cook for two to three minutes.

Process photo for instant pot risotto - Butternut Squash Puree, Broth and Seasonings being stirred in.

Step 6:  Measure the reserved broth and wine that you used to rinse the rice with.  Add enough broth so that you have a total of 4 cups of liquid.

Step 7:  Add in cooking liquid, butternut squash puree, and seasonings.

Step 8:  Secure the lid on your Instant Pot and cook on high pressure for four minutes.

Cooked Instant Pot Risotto with the cheese and sage being added in.

Step 9:  When the cooking time is done, promptly use the Instant release to release the pressure.

Step 10:  Turn the Instant Pot to saute' and cook until the risotto is al dente.  Add additional liquid as needed.

Photo of a prepared Instant Pot Risotto Recipe in an Instant Pot with a Spoon.

Step 11:  Stir in Parmesan and sage.  Tasted and add additional seasonings as desired.

Step 12:  Remove the risotto from the Pressure Cooker promptly to prevent over-cooking.

Variations for Pressure Cooker Risotto

  • Instead of butternut squash, use mushrooms or zucchini. (Saute them with the onions for a few minutes.)
  • If you would like to make the dish heartier, stir in shredded cooked chicken or chopped cooked sausage at the end.
  • Don't have a Pressure Cooker?  You can make this recipe in your slow cooker!  To do this, heat a saucepan to medium and complete Steps 1 to 4.  Add everything to your slow cooker and cook on low for 4 to 6 hours.  Make sure you keep an eye on it towards the end, and add more liquid if needed.  Increase to high, and stir in the Parmesan and sage.

Tips for Making Pressure Cooker Butternut Squash Risotto

  • Do this Before Toasting

Part of the flavor from risotto comes from toasting dry rice in fat before adding liquid. (This is similar to toasting quinoa.). It gives it a nutty aroma that you will love. However, when you toast the rice, you lose some of the starch. This can result in your final dish not being as creamy. Try rinsing the rice with the stock you are planning on using so that the excess starch ends up in the broth. This allows you to toast the rice and not lose the thickening power of the starch.

  • Remove the Risotto from the Instant Pot Immediately

For the best possible risotto, remove the finished dish from the Pressure Cooker Immediately. If you leave it in the pot the heat will turn it into mush!

  • Use the Correct Rice

Risottos texture relies on using the correct rice. The best rice for risotto is Arborio rice. It is a short grain rice that has the ability to achieve the perfect al dente texture for risotto. Other possible substitutes include sushi rice or farro. I've made Quinoa Risotto before, and while lovely, it is impossible to achieve the same texture that you do with rice.

  • Start with a Flavorful Broth
Photo of a plate of Instant Pot Risotto with Butternut Squash with a gold knife and fork resting on the plate and a large serving bowl beside it.

For the most flavorful risotto, start with a flavorful broth. (And don't skip the wine!) I like to make my own broth because in my opinion, nothing can compare to homemade.

Tools for Making Risotto in a Pressure Cooker:

  • Instant Pot
  • Garlic Mincer
  • Strainer
  • Mixing Bowls

More Instant Pot Recipes To Try

  • This Instant Pot Spaghetti Squash is the easiest way I know to cook spaghetti squash. It is perfect every time!
  • Looking for the best way to make quinoa! This Instant Pot Quinoa is perfect every time!
  • Meal prep doesn't get any easier than this Instant Pot Shredded Chicken.
If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see all my delicious recipes.
Overhead photo of Instant Pot Risotto in a large white serving bowl with a spoon in it. Plates with festive gold knives and spoons are sitting next to the bowl.
Print Recipe
5 from 12 votes

Instant Pot Butternut Squash Risotto

This hearty risotto is the perfect dish for fall! Made with simple ingredients, this luxurious dish only tastes decadent.
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Side Dish, Vegetarian Main Course
Cuisine: American, Gluten Free
Keyword: pressure cooker risotto
Servings: 8
Calories: 343kcal
Author: Wendy Polisi

Ingredients

  • 2 cups Rice Arborio is best
  • 4 cups vegetable broth divided
  • 1 cup white wine
  • 3 tablespoons extra virgin olive oil or unsalted butter
  • 1 yellow onion diced
  • 1 teaspoon minced garlic
  • 15 ounces butternut squash puree
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons fresh sage
  • 4 ounces Parmesan cheese freshly grated - rennet free to keep it vegetarian
US Customary - Metric

Instructions

  • Place rice, 2 cups of broth, and 1 cup white wine in a bowl. Use a whisk and stir for about 20 seconds. Drain, reserving the liquid.
  • Select sauté and preheat your Pressure Cooker.
  • Add olive oil and onion and sauté for 10 minutes. Add garlic and cook for another two minutes.
  • Add the rice to your Instant Pot, and cook for 2 to 3 minutes.
  • Measure out the reserved broth and wine that you rinsed the rice with. Add enough broth so that you have a total of 4 cups of liquid.
  • Stir in butternut squash puree, salt, pepper and cooking liquid.
  • Place the lid on your Pressure Cooker and make sure that it is sealed for pressure.
  • Cook on high for 4 minutes.
  • As soon as the 4 minutes is done, use the quick release to release pressure.
  • Return the Pressure Cooker to the saute mode.
  • Saute the rice for 3 to 5 minutes, stirring briskly. Add the reserved broth, ¼ cup at a time, only if it is needed.
  • Stir in the Parmesan and sage and cook until the cheese is melted.

Notes

Variations for Pressure Cooker Risotto

  • Instead of butternut squash, use mushrooms or zucchini. (Saute them with the onions for a few minutes.)
  • If you would like to make the dish heartier, stir in shredded cooked chicken or chopped cooked sausage at the end.
  • Don't have a Pressure Cooker?  You can make this recipe in your slow cooker!  To do this, heat a saucepan to medium and complete Steps 1 to 4.  Add everything to your slow cooker and cook on low for 4 to 6 hours.  Make sure you keep an eye on it towards the end, and add more liquid if needed.  Increase to high, and stir in the Parmesan and sage.

Tips for Making Pressure Cooker Butternut Squash Risotto

  • Do this Before Toasting
Part of the flavor from risotto comes from toasting dry rice in fat before adding liquid. (This is similar to toasting quinoa.). It gives it a nutty aroma that you will love. However, when you toast the rice, you lose some of the starch. This can result in your final dish not being as creamy. Try rinsing the rice with the stock you are planning on using so that the excess starch ends up in the broth. This allows you to toast the rice and not lose the thickening power of the starch.
  • Remove the Risotto from the Pressure Cooker Immediately
For the best possible risotto, remove the finished dish from the Pressure Cooker Immediately. If you leave it in the pot the heat will turn it into mush!
  • Use the Correct Rice
Risottos texture relies on using the correct rice. The best rice for risotto is Arborio rice. It is a short grain rice that has the ability to achieve the perfect al dente texture for risotto. Other possible substitutes include sushi rice or farro. I've made Quinoa Risotto before, and while lovely, it is impossible to achieve the same texture that you do with rice.
  • Start with a Flavorful Broth
For the most flavorful risotto, start with a flavorful broth. (And don't skip the wine!) I like to make my own broth because in my opinion, nothing can compare to homemade.
Serves 8 as a Vegetarian Main Course, 12 as a Side Dish

Nutrition

Calories: 343kcal | Carbohydrates: 49g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 952mg | Potassium: 378mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5790IU | Vitamin C: 20.7mg | Calcium: 216mg | Iron: 3.2mg

Originally published November 2018. Updated April 2020.

« Spring Pasta Salad
Chicken Broccoli Penne »

About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. sharon

    November 20, 2018 at 2:23 pm

    Do you drain the rice before putting it in the pot? One minute it's soaking in broth and wine and the next it looks dry in the pot with the onion. I assume you drain it and reserve the soaking liquid?

    Otherwise looks good and will save me some time.

    Reply
    • Wendy Polisi

      November 21, 2018 at 12:32 pm

      You do drain it, but reserve the liquid. It is at the end of step one in the recipe.

      Reply
  2. Stacie

    November 20, 2018 at 11:35 pm

    5 stars
    That sounds like the perfect fall side! I've never had risotto like this before. BUT I love squash so I know it will be a winner.

    Reply
  3. Toni | Boulder Locavore

    November 21, 2018 at 1:51 pm

    5 stars
    This looks delish! Perfect for the holidays or any day of the week!

    Reply
  4. Danielle Smith

    November 21, 2018 at 2:03 pm

    I've had limited success in making risotto. Perhaps it's time to switch it up, and use this recipe with my pressure cooker! Never thought of that!

    Reply
  5. Elicit Folio

    November 21, 2018 at 2:08 pm

    5 stars
    This looks like such a great recipe! I love risotto! I can't wait to cook this for my family!

    Reply
  6. Dwight Alleyne

    November 21, 2018 at 5:07 pm

    5 stars
    This looks like a perfect dish for those who love risottis and white wine.. Defintiely something to consider at the family gathering when showing off cooking skills.

    Reply
  7. Jeanine

    November 21, 2018 at 7:13 pm

    This looks great. I bet my husband and I would really enjoy this. It looks super tasty. i've never had risotto before.

    Reply
  8. Tonia @TheChattyMomma

    November 22, 2018 at 1:16 am

    I bought some risotto and I have yet to cook it. I haven't ever had it. I'm feeling motivated to whip it out now.

    Reply
  9. Rosey

    November 22, 2018 at 5:22 am

    I'm so late to the game on the pressure cooker. I would like to get one for my mom for Christmas. Then I'll see it in action too. 🙂

    Reply
  10. Sara Welch

    November 22, 2018 at 5:47 am

    5 stars
    I have never tried risotto. I love making dishes in my pressure cooker and always welcome new recipes.

    Reply
  11. Autumn Murray

    November 23, 2018 at 3:51 am

    I love risotto and this looks delicious! I need to try this recipe soon.

    Reply
  12. B&R Food Services

    November 23, 2018 at 10:57 am

    5 stars
    Thanks for sharing information about PRESSURE COOKER RISOTTO WITH BUTTERNUT SQUASH AND WHITE COOKING WINE...it's amazing information

    Reply
  13. Cindy

    June 09, 2020 at 8:05 pm

    Where do I get butternut squash puree or am I cooking it and then pureeing it?

    Reply
    • Wendy Polisi

      June 11, 2020 at 10:05 am

      It is usually next to the canned pumpkin puree.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Favorites

Overhead close-up square photo of instant pot black eyed peas.
Square side photo of gluten free vegetarian lasagna.
Square overhead image of a platter of Ninja Foodi Grill Chicken Thighs.
Square close up photo of caramelized onion risotto in a white bowl.
Photo of a fork full of Baked Spaghetti with Ricotta held over a plate of it.
Square close up photo of a cranberry chicken salad sandwich.

Family, Food & Fun!

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

Copyright © 2022 Wendy Polisi · Privacy Policy · Affiliate Disclosure