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Shallow ceramic bowl filled with creamy butternut squash risotto.
4.85 from 115 votes

Easy Instant Pot Risotto with Butternut Squash

This delicious Butternut Squash Risotto is flavorful, delicious, and cooks entirely in your pressure cooker. Click here to learn more about arborio rice.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 servings
Calories: 288.31kcal

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

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).

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.

Nutrition

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
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