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Home ยป Recipe Index ยป 30-Minute or Less Recipes

Easy Instant Pot Risotto with Butternut Squash

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
June 13, 2020
4.84 from 278 votes


Last Updated June 13, 2020 | 110 Comments

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Pinterest pin with image and text for the recipe Instant Pot Risotto Recipe with Butternut Squash
Pinterest pin with image and text for the recipe Instant Pot Risotto Recipe with Butternut Squash
Pinterest pin with image and text for the recipe Instant Pot Risotto Recipe with Butternut Squash

This Easy Instant Pot Risotto with Butternut Squash is flavorful, delicious, and cooks entirely in your Instant Pot or pressure cooker! Made with sweet cubes of butternut squash, fresh sage, and shredded parmesan, everyone will love this ultra-smooth and creamy risotto recipe.

Two shallow ceramic bowls filled with creamy butternut squash risotto garnished with parmesan cheese and fresh sage.

Easy Instant Pot Risotto with Butternut Squash

Butternut squash is my favorite part of the fall and winter seasons. Delicious added to soup, muffins, salad, and tacos, butternut squash recipes are in constant rotation at my house year-round.

Risotto, on the other hand, has always remained one of those love-to-eat, hate-to-make recipes. Not because making risotto is hard. Quite the opposite, in fact. Making stovetop risotto is pretty simple. However, the constant stirring and attention to get it just right makes this much-loved Italian rice dish a rare treat in my home.

Until now. 

Holy smokes, you guys! If you love risotto but never have the time to give it the proper attention it deserves, you have to try making it in your pressure cooker. Insanely easy to make, deliciously creamy, and almost zero mixing required. A perfect weeknight meal.

RELATED: Creamy Parmesan Risotto Recipe with Shrimp

Shallow ceramic bowl filled with creamy butternut squash risotto.

Ingredients + Frequently Asked Questions

  • Olive oil and Butter
  • Shallots
  • Garlic cloves
  • Fresh sage
  • White wine
  • Arborio rice
  • Butternut squash
  • Vegetable broth (or chicken stock)
  • Parmesan cheese
  • Fresh lemon juice

Recommended additions:

  • Fresh lemon juice always.
  • Extra Parmesan cheese.
  • Crispy prosciutto or bacon – because salty pork and creamy risotto were basically made for each other.

How can I make this risotto recipe vegan?

It’s very easy to make this recipe vegan. Simply omit the parmesan cheese and butter and use additional olive oil or a plant-based butter alternative. Some kind of fat is needed to sauté the shallots and garlic before adding the rice.

What can I substitute for the dry white wine?

If you prefer not to cook with wine, substitute with additional vegetable or chicken broth.

I can’t find fresh sage, now what?

Fresh sage and butternut squash work so well together! Especially when mixed with a little parm. If you can’t find any fresh sage, substitute with 1 tsp dried. A little fresh thyme is also fantastic.

Will any other types of squash work in place of the butternut squash?

Yes. But not all (like spaghetti squash). My top picks ar acorn squash or pumpkin for results, both in taste and texture, most similar to butternut squash.

You may also include other veggies like peas, carrots, mushrooms, kale, and onion.

What is Arborio Rice?

Arborio rice is an Italian short-grain rice that is oval in shape. The grains are approximately a quarter of an inch long and typically pearly white in color. Much starchier than other rice varieties (approximately 50 grams per cup), arborio rice has the ability to absorb more water when compared to other types of rice without becoming mushy. This is what makes risotto so creamy and delicious!

Aside from risotto, arborio is also used to make rice pudding, paella, and arancini.

Click here to learn all about arborio rice including its nutrition, uses, where it comes from, and different cooking methods.

Instant Pot filled with cooked risotto and butternut squash garnished with parmesan cheese and minced sage.

How to make Instant Pot Risotto

Full printable recipe with instructions below.

To make this creamy butternut squash and parmesan risotto using your Instant Pot, you will need, yes, an Instant Pot (or electric pressure cooker). You will be using both the saute function and manual (or pressure cook) mode. 

The total cooking time is only 6 minutes, but factor in an additional 8 minutes or so for your pressure cooker to reach full pressure.

1. Set your Instant Pot to sauté mode (medium heat).

2. Melt the butter and add the olive oil. Add the shallots and stir to coat in the olive oil and 1-2 tablespoons butter. Cook until soft and translucent (approximately 4-6 minutes), then add the garlic and sage, mixing well. Cook until fragrant, approximately 1 minute.

3. Pour in the white wine (or chicken broth) and scrape off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.

4. Stir in the arborio rice. Stir continuously until most of the liquid is absorbed.

5. Add the broth and butternut squash. Mix well to combine and season with approximately 1 teaspoon salt.

6. Turn off the sautéing function.

7. Switch to manual function HIGH pressure and set the timer for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually switching the pressure valve to the venting position for a quick release (manual pressure release).

8. Remove the lid. Sir in freshly the grated parmesan cheese and season with additional salt and pepper, to taste.

Shallow ceramic bowl filled with creamy butternut squash risotto.

How to Serve Butternut Squash Risotto

This yummy Instant Pot Risotto Recipe with Butternut can be enjoyed as an easy side dish or as the main course. However, keep in mind that while it may not be filled with heavy creams or sauces, risotto is higher in starch when compared to regular rice. 

I often serve this risotto with a light balsamic tomato salad or easy spinach salad. If salad isn’t your thing, there’s always room for roasted Brussels sprouts, asparagus, or delicious cooked beets.

Whenever I serve this as a side, a few of my favorite protein options include:

  • Garlic Butter Steak Bites
  • Roast Chicken Recipe
  • Easy Baked Chicken Breasts
  • Lamb Chop Recipe
  • Pork Chop Recipe

More Instant Pot Recipes,

  • How to Cook Perfect Instant Pot Rice
  • Instant Pot Chicken with Potatoes Recipe
  • How to Make Instant Pot Bone Broth
  • Instant Pot Chickpeas (No Soaking Required)

If you don’t have an instant pot, try my stovetop Butternut Squash Risotto.

If you try making this Easy Instant Pot Risotto Recipe with Butternut Squash, please leave me a comment and let me know! I always love to hear your thoughts.

Two shallow ceramic bowls filled with creamy butternut squash risotto garnished with parmesan cheese and fresh sage.

RECIPE CARD

Shallow ceramic bowl filled with creamy butternut squash risotto.

Easy Instant Pot Risotto with Butternut Squash Recipe

4.84 from 278 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This delicious Butternut Squash Risotto is flavorful, delicious, and cooks entirely in your pressure cooker. Click here to learn more about arborio rice.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Italian
Servings 8 servings
Calories 288.31 kcal

Equipment

  • Instant Pot
  • Pressure Cooker

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 shallots - minced
  • 8 cloves garlic - minced
  • 1 tablespoon fresh sage - plus more for serving
  • ½ cup dry white wine
  • 2 cups arborio rice
  • 3 cups butternut squash - peeled, seeded, and chopped into small cubes
  • 4 ½ cups vegetable broth - or low-sodium chicken broth
  • 1 teaspoon salt
  • ½ cup Parmesan cheese - grated, plus more for serving
  • freshly ground black pepper
  • Fresh lemon juice - for serving
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Instructions
 

  • Sauté the shallots and garlic - Set Instant Pot to sauté mode (medium). Add the olive oil and butter to the bowl of your Instant pot and add the shallots, mixing well to combine. Cook the shallots, stirring frequently, until soft and translucent (approximately 4-6 minutes). Add the garlic and sage, mixing well to combine. Continue to cook until fragrant, approximately 1 minute.
  • Add the white wine - Add the white wine, scraping off any brown bits that may have formed on the bottom of the pot. Allow the wine to come to a simmer.
  • Sauté the arborio rice - Mix the arborio rice into the shallot and white wine mixture. Allow the rice and wine to cook, stirring continuously until most of the liquid is absorbed.
  • Add the broth and butternut squash - Stir in the vegetable broth (or broth of choice) and butternut squash cubes. Mix well to combine and season with salt. Turn off sauté mode.
  • Cook - Set Instant Pot to Manual HIGH pressure for 6 minutes. Close and securely lock the lid. Allow the risotto to come to full pressure then cook for 6 minutes before manually releasing the pressure. Once the pressure has been released, remove the lid (see notes).
  • Garnish and serve - Sir in the freshly grated parmesan cheese and season with additional salt and pepper, to taste. I like to serve my risotto with fresh lemon juice (optional).

Jessica's Notes

If you prefer not to cook with wine, replace it with 1/2 cup of broth.
After your risotto has been cooked and you remove the lid to your pressure cooker, you may notice a layer of broth resting on the top. That's ok and totally normal. Use a wooden spoon to combine the risotto with the additional liquid and continue to the next step.
Feel free to use salted or unsalted butter. I (almost) always cook with salted butter, so that's what I added to this recipe.
Can't find Arborio rice? Substitute with Carnaroli rice, Vialone Nano Rice, or other grain completely like farro, pearled barley, or steel-cut oats. Note that total liquid amounts and cooking times may vary.
You may also enjoy: What is Arborio Rice?
This recipe is 100% gluten-free and vegetarian.
Originally published October 24, 2019.

Nutritional Information

Calories: 288.31kcal | Carbohydrates: 51.24g | Protein: 6.56g | Fat: 5.16g | Saturated Fat: 2.27g | Cholesterol: 8.01mg | Sodium: 937.48mg | Potassium: 292.98mg | Fiber: 3.01g | Sugar: 3.49g | Vitamin A: 5969.61IU | Vitamin C: 12.96mg | Calcium: 116.23mg | Iron: 2.85mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

47.6K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. TwinkleFluff says

    April 15, 2025 at 12:46 pm

    I saw the comment about doubling and it being too big for the 8quart IP. Do you think an 8qt one could handle a 1.5x recipe? Additionally since I’d be trying to make this on a bit of a budget, would using pre-chopped frozen onions work in place of the shallots or would the flavor not be delicate enough? (I’ve definitely subbed shallots for red onion, but not really white onion for shallots).

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 15, 2025 at 12:59 pm

      Great questions! A 1.5x recipe should fit comfortably in your 8-quart Instant Pot without issues. As for the onionsโ€”yes, pre-chopped frozen white onions would work just fine in place of shallots. Youโ€™ll lose a bit of the delicate sweetness that shallots provide, but the risotto will still taste delicious. Hope this helpsโ€”let me know how it turns out!

      Reply
  2. carl says

    April 9, 2025 at 7:09 am

    5 stars
    Thank you very much for this recipe. Excellent. Have a great day.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 9, 2025 at 9:34 am

      You’re so welcomeโ€”I’m thrilled you enjoyed the recipe! Thanks for taking the time to leave such a kind comment. Have a wonderful day, too! ๐Ÿ˜Š

      Reply
  3. Tina says

    December 24, 2024 at 10:58 am

    Can I make this in a 6 quart instant pot?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      December 24, 2024 at 11:03 am

      yes ๐Ÿ™‚

      Reply
      • Tina says

        December 24, 2024 at 11:07 am

        If I’m taking this to a potluck, can I prepare any part of this ahead of time before actually pressure cooking it?

      • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

        December 24, 2024 at 12:38 pm

        You can definitely prepare some components ahead of time to make assembly quicker, especially if you’re taking it to a potluck. You can peel and dice the butternut squash and store it in the fridge. Similarly, you can measure out the broth and have your veggies and seasonings ready to go. When you’re ready to cook, just start with the sautรฉ step in the Instant Pot and proceed with the recipe as usual. This prep work can save you valuable time and make final assembly a breeze at the event.

  4. Martina says

    November 23, 2024 at 9:23 pm

    5 stars
    Made this for a Friendsgiving and it was a hit. How large does your insta pot need to be to double the recipe?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      November 24, 2024 at 9:33 am

      It would have to be bigger than the largest Instant Pot that Instant makes, unfortunately ๐Ÿ™

      Reply
  5. Patricia says

    November 20, 2024 at 7:19 pm

    5 stars
    I made this for a birthday get-together for my daughter’s friend’s parents. I’ve never made nor eaten Risotto before so this was a gamble. We had a backup plan in case it was a flop, but it looked like a fairly simple recipe to try something new.
    EVERYONE LOVED IT! Even the picky eaters went back for seconds! I was delighted with how this recipe turned out. It was definitely a 10 out of 10, and I will make it again.

    Thank you!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      November 21, 2024 at 7:07 am

      Thanks for the lovely feedback, Patricia ๐Ÿ™‚

      Reply
  6. Judy Osuna says

    October 3, 2024 at 1:54 pm

    If I add bacon to this recipe, when would I add it in?do I use Cooked bacon or un cooked bacon

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      October 3, 2024 at 2:38 pm

      For a delicious twist like adding bacon to your Instant Pot Risotto with Butternut Squash, I recommend using cooked bacon. This way, you can ensure it’s crispy and fully rendered, which will add a nice texture and flavor to the risotto. Start by cooking the bacon until it’s crispy, then remove it from the pot, and set aside. You can then use some of the bacon fat to sautรฉ your onions or other aromatics before adding the rice and continuing with your recipe. Add the crispy bacon back into the pot towards the end of cooking, just before you finish with the Parmesan cheese. This will keep the bacon crispy and its flavor pronounced, complementing the creamy risotto and sweet butternut squash beautifully.

      Reply
  7. Maia says

    June 4, 2024 at 2:37 am

    5 stars
    I really didn’t think I’d like this but cooked it anyway bc with so many good reviews I figured it was worth a try.
    It is DELICIOUS!!!!

    Definitely a keeper. I used homemade apple vinegar (it’s very weak) instead of wine. and only had a little bit of parmesan but it was a lovely dinner

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      June 4, 2024 at 8:15 am

      I appreciate your delicious feedback and five star rating, Maia ๐Ÿ™‚

      Reply
  8. Laura says

    January 17, 2024 at 6:34 am

    Can I use butternut squash purรฉe. I already roasted my butternut squash.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 17, 2024 at 7:13 am

      Yes, you can use butternut squash purรฉe in place of cubed squash in an Instant Pot risotto recipe. However, keep in mind that this will change the texture of the dish.

      Reply
      • Karen says

        January 14, 2025 at 9:31 am

        Yummy !!! It made a bunch for two people… can I freeze it???

      • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

        January 16, 2025 at 7:39 am

        I’m so glad you enjoyed the risotto! Yes, you can definitely freeze it. Just make sure to let it cool completely before transferring it to an airtight container or freezer-safe bags. It can be stored in the freezer for up to three months. When you’re ready to eat it again, simply thaw it in the refrigerator overnight and reheat gently, adding a little broth or water if needed to loosen it up. Enjoy!

  9. Renรฉe says

    January 12, 2024 at 3:35 pm

    5 stars
    Loved this recipe. Will make again and we’ll suggest to friends. Thank you for the recipe

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 15, 2024 at 7:49 am

      I appreciate that, Renรฉe ๐Ÿ™‚

      Reply
  10. AC says

    November 8, 2023 at 7:04 pm

    5 stars
    I made this tonight to go with a seasoned pork loin. It was yummy, fast and easy, especially with precut squash. This is going in the favorites folder!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      November 9, 2023 at 10:15 am

      Thanks for the yummy feedback and rating, AC ๐Ÿ˜€

      Reply
  11. Donna Toop says

    September 16, 2023 at 1:20 pm

    5 stars
    Perfect and delicious

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      September 17, 2023 at 1:38 pm

      Thanks for coming ๐Ÿ˜€

      Reply
  12. Lily says

    April 25, 2023 at 10:40 am

    Would doubling the recipe alter/increase the time to cook?

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 25, 2023 at 12:17 pm

      No, it shouldn’t ๐Ÿ™‚

      Reply
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Recipe Rating




4.84 from 278 votes (244 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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