For a richer flavor, consider using homemade vegetable broth. If you don't have dry white wine, you can substitute with an equal amount of chicken broth or vegetable broth with a tablespoon of lemon juice. Feel free to experiment with other types of mushrooms, such as cremini or shiitake. To make this dish vegan, omit the Parmesan cheese or use a vegan Parmesan substitute.
Instant Pot Butternut Squash Risotto with Mushrooms
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING6 People
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VIEWS15
Experience the creamy comfort of risotto, effortlessly achieved in your Instant Pot. This recipe combines the sweetness of butternut squash with earthy mushrooms for a truly delightful and fuss-free dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate79 g
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Cholesterol3 mg
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Fiber4 g
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Protein9 g
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Saturated Fat1 g
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Sodium373 mg
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Sugar5 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the 'Saute' function. Add olive oil when the pot is hot. Add onion and saute, stirring occasionally, until translucent (about 5 minutes). Add half of the butternut squash and the minced garlic. Saute, stirring occasionally, until squash is lightly browned on all sides (5 to 10 minutes).
02
Step
7 mins
Push the squash mixture to the side of the pot. Add Arborio rice and stir to coat each grain in the oil and vegetable mixture. Saute, stirring frequently, until the rice starts to lightly toast and stick to the bottom of the pot (3 to 4 minutes). Pour in the white wine and bring to a simmer, deglazing the pot by scraping up any browned bits from the bottom with a wooden spoon.
03
Step
4 mins
Pour in vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the remaining butternut squash into the pot. Stir to combine all ingredients. Close and lock the lid of the Instant Pot. Select 'High Pressure' according to the manufacturer's instructions; set the timer for 5 minutes. Allow 10 to 15 minutes for the pressure to build.
04
Step
1 mins
After the cooking time is complete, carefully cover the vent with a towel and twist to release the pressure using the quick-release method (about 5 minutes). Once all pressure is released, unlock and remove the lid. Stir in fresh parsley and top with grated Parmesan cheese. Serve immediately, with extra Parmesan cheese on the side.
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Please Rate
Jacey Konopelski
Jun 10, 2025The quick-release method worked perfectly, and the risotto was perfectly cooked. I will definitely make this again.
Antone Kreiger
Jun 10, 2025This recipe is a game-changer! Risotto used to be so intimidating, but the Instant Pot makes it incredibly easy and quick.
Iva Hamill
May 31, 2025The butternut squash and mushroom combination is perfect for fall. My family loved it!
Brianne Beatty
May 12, 2025I added a pinch of red pepper flakes for a little heat. Delicious!