Instant Pot Butternut Squash Risotto

Use your Instant Pot to prepare this delicious creamy risotto with butternut squash and fresh sage.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 638 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup dry white wine
• 2 cups Arborio rice
• 4 cups low-sodium chicken broth
• 3 tablespoons unsalted butter, divided
• 2 cups diced butternut squash
• 3 sprigs fresh sage
• 0.5 cup chopped onion
• 0.5 cup grated Parmesan cheese

Recipe Instructions

Step 1

Heat broth in a microwave-safe container on High, about 5 minutes. Leave in the microwave until ready to use.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook, stirring, for about 2 minutes. Mix in rice, sage, and garlic, stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate, stirring occasionally, about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.

Step 3

Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water, if risotto is too dry. Serve warm.