Print

Butternut Squash Risotto in the Instant Pot

Scale

Ingredients

  • 3 Tablespoons Butter,
  • 1/2 Onion (Diced)
  • 2 Cups Arborio Rice
  • 4 Cups Chicken Broth (or Vegetable Broth)
  • 2 Cups Butternut Squash Puree
  • 1 Teaspoon Coarse Kosher Salt
  • 1 Teaspoon Fresh Cracked Black Pepper

Instructions

  1. Plug the Instant Pot in and set it to sauté.
  2. Add the butter and let it melt.
  3. Add the diced onion.
  4. Stir for 2 to 3 minutes.
  5. Add the Arborio Rice and stir to coat, then stir frequently for 4 minutes.
  6. Add the broth, puree, salt and pepper and stir well.
  7. Make sure the sealing ring is properly seeded in the Instant Pot lid and place it on the IP.
  8. Close the venting knob.
  9. Switch the pot to “manual” or “pressure cook” (depending on your model) and cook for seven minutes on high pressure.
  10. Quick release and remove the pot from the heat source immediately to avoid drying out or over cooking the risotto.
  11. Serve hot.