Instant Pot Butternut Squash Risotto

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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.

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.

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

Step 3:  Add 1 cup white wine.

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.

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.

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.

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.

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

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:

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• 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.

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, 1/4 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.