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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.
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
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.
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.
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
- Garlic Herb Lamb Chops
- Garlic Butter Pork Chops
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.
Easy Instant Pot Risotto with Butternut Squash Recipe
Equipment
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am making this for Thanksgiving, and wanted to used roasted butternut squash. Could I add the roasted squash at the end, or will that give it less squash flavor?
I think you can do that, but I have not tried it before with this recipe. I also think it will give the risotto less butternut squash flavor overall, as it is not pressure cooking with it. But as far as total flavor per bite, I can’t say without making it that way.
Yum, first time trying risotto. Had leftover butternut squash from another recipe so looked for options to use it up and found this recipe. Followed exactly and it was delicious, easy enough to make on a weeknight and plenty of leftovers for lunch tomorrow. For dinner, served with pork chops.
This was amazing! I used leeks instead of shallots and frozen squash because that is what I had. This made a perfect fall weeknight meal!
Thank you for the amazing feedback and rating Comeka 😀
Hi, can you get 3 c of squash from one usual sized squash or do i need 2? Also if i add the pancetta, would i saute at the start and leve in, or do you recommend stirrin precooked at the end? Ty!
One medium-large butternut squash should yield 3 cups.
I would saute the pancetta with the shallots and garlic 🙂
This sounds so good but I don’t have an InstaPot. I was hoping you’d have directions for stovetop. Oh well… Ill find a similar recipe
Excellent & quick recipe! I did cut the recipe in half and used frozen squash, that’s all I had, but I can’t imagine the risotto tasting any better. Sooo much quicker than doing it on the stovetop. This will be my new way for making risotto. Thank you!
Thank you for the excellent feedback Karen 🙂
Can I add air fried butternut squash into the risotto? So should I airfry and add it into instant pot? Any suggestions?
Hi Sumi, pre-cooked butternut squash in an air fryer may work, but the butternut squash will end up being super mushy – so as long as you are ok with that 🙂
When do you add the sage in? Thanks!
You first add the sage in step 1 of the recipe card at the bottom of the post, Jodie, and you can also garnish with a bit as well if desired 🙂 :
1. 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.
A great recipe – I substituted a small white onion & a leek for the shallots, & added some spinach at the end. Very delicious 😋
Thank you for the very delicious feedback, Karen 🙂
This is yummy! Can I freeze this?
Freezing Risotto can be a bit risky, as sometimes it gets grainy and hard.
Can I use frozen cubed butternut squash ?
While I have not tried that Maureen, I do not see why not 🙂
Just tried the recipe using frozen, cubed butternut squash. The only difference is it will take the instapot longer to come to full pressure, but otherwise it works perfectly. I found the flavour of the squash to be a bit low intensity, so I plan on increasing the amount of squash next time I make this (by about 20’% or so) hoping to increase the squash flavour to a more detectable level. It’s very possible that the milder flavour could be a result of my squash cubes being frozen (as opposed to fresh)…so I wouldnt hold it against an otherwise excellent recipe. Also, for my particular tastes, I prefer my risotto a tad less el dente…so I will go 7 mins next time. Other’s should know that the cooking time (as stated @6 mims) will produce a classic risotto with a perfect traditional texture…so if that is your preference, go with the times as stated in the recipe.
All in all, a great recipe and one easily adjusted to taste. Bravo!
I appreciate the great feedback Steve 😀