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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.
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Instant Pot Butternut Squash Risotto

This hearty risotto is the perfect dish for fall! Made with simple ingredients, this luxurious dish only tastes decadent.
Course Side Dish, Vegetarian Main Course
Cuisine American, Gluten Free
Keyword pressure cooker risotto
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
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

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