Name: Instant Pot Butternut Squash Risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 large yellow onion, finely chopped; 3 garlic cloves, finely chopped; 3 tablespoons of unsalted butter; 2 cups of Arborio rice; 1/4 cup of white wine; 3 cups of chicken bone broth (plus another cup in case you want to smooth it out); 2 tablespoons of heavy cream; 4 cups of frozen butternut squash, thawed; 2 sprigs of fresh thyme; 2 sprigs of fresh sage; 1/4 cup of thinly chopped chives; Freshly grated nutmeg; 1/2 cup of freshly grated parmigiano reggiano, plus more for serving; Salt and freshly cracked pepper

Instant Pot Butternut Squash Risotto Recipe is going to give you restaurant level risotto right at home in under 20 minutes!

What is Butternut Squash Risotto

There isn’t a recipe where we don’t love butternut squash. Risotto is no exception.

This butternut squash risotto recipe is luxurious thanks to the butternut squash, a touch of cream and parmigiano cheese. The beautiful orange hue from the squash is also spectacular and all because the squash delicately falls apart and melds into the risotto.

Although it will taste as though you have been slaving over the stove for hours, this recipe comes together in less than 25 minutes thanks to the pressure cook setting. Instant pot butternut squash risotto uses the most out of the sauté and pressure cooker settings. First the Arborio rice is toasted, then the pressure cooker perfectly opens the short grain rice just enough while maintaining it al dente.

Our Tips for Making Instant Pot Butternut Squash Risotto

First and foremost, if you don’t have an Instant Pot- you NEED an Instant Pot.

Ideally serve it when it is ready. The longer it sits, the risotto will seize and thicken. You can always add a little more stock to loosen it up but it’s best done 30 minutes before you want to serve dinner.

Take a look at our Instant Pot Risotto recipe where we give a lot of specific tips from the first to last step on how to make this classic restaurant dish specifically pressure cooker friendly. It is the little details that will get this dish as close as possible to the real deal version, which is made by slowly stirring hot broth into the rice.

The risotto is luscious even without the cream. You can keep this vegan by replacing the butter for olive oil and holding back on the cream and the parmigiano cheese. If you wanted a little creaminess there are a lot of alternatives out there too.

Serve this any day of the week with a side salad, Weeknight Chicken or our Flanked Beef Ribs because it requires minimal effort and has maximum satisfaction.

We have this side dish in mind for Thanksgiving. It’s the perfect side that doesn’t occupy the oven or the stovetop and best of all it multiplies. Just two cups of Arborio rice will feed a lot of people especially when there are multiple thanksgiving sides. Check out ALL our Thanksgiving Tips HERE

If You Love the Instant Pot Try Some of Our Other Favorite Instant Pot Recipes

Instant Pot Carne Con Papas Recipe — **Instant Pot Carrot Ginger Soup**