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.