Instant Pot Butternut Squash Risotto

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  • 2 tablespoons butter
  • 1 shallot, finely chopped (about 2 tablespoons)
  • 3 cloves garlic, minced (about 1 tablespoon)
  • 2 cups arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable broth
  • 16 ounces frozen butternut squash (about 4 cups cubed butternut squash)
  • 2 tablespoons olive oil
  • 1 bunch sage leaves, about 1620 leaves, stems removed
  • 1 cup parmesan cheese
  • Salt and pepper, to taste


  1. Set the Instant Pot to Sauté function and add butter. Once melted, add shallot, and cook until softened and fragrant, about 2 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Add rice and stir to coat. Cook rice until toasted, about 2 minutes. Turn off Sauté function and add wine to deglaze the pan. Continue to stir until most of wine is evaporated.
  3. Add broth and squash and set Instant Pot to Manual/Pressure Cook (High) for 6 minutes.
  4. While pressure cooking, prepare the sage: in a small fry pan heat the oil on medium high. Once hot, add half of the sage leaves to the pan and fry for 1 – 2 seconds. Repeat with the remaining leaves. Place them onto a paper towel. Sprinkle with salt.
  5. Use quick release valve to release steam.
  6. Once pressure is released, open lid and stir in parmesan cheese. Season with salt and pepper, to taste.
  7. Divide risotto evenly into bowls. Sprinkle fried sage over top.

  • Category: Risotto
  • Method: Instant Pot
  • Cuisine: Italian

Keywords: risotto, butternut squash, instant pot, holiday, vegetarian