Instant Pot Butternut Squash Risotto with Pears and Sage

Butternut squash risotto recipe made in the Instant Pot (or other electric pressure cooker), with pears and sage. This eliminates the process of gradually stirring in cups of warm broth in stages.

Course Vegetarian Main Dish

Cuisine Italian

Keyword Butternet Squash Risotto, Instant Pot risotto

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 483.9kcal

Author Susan Pridmore

Equipment

6-Quart Electric Pressure Cooker, such as the Instant Pot

Ingredients

3 tablespoon extra-virgin olive oil, divided
3 cups diced butternut squash
1 cup thinly sliced red onion, about ½ red onion
1 cup Arborio risotto rice
½ teaspoon kosher salt, (¼ teaspoon table salt)
¼ cup finely chopped fresh sage, divided
2 cups vegetable broth
¼ cup dry white wine
½ cup grated Parmesan cheese
2 tablespoons unsalted butter
1 pear, peeled sided, and thinly sliced

Instructions

Preheat the oven to 400˚F and line a baking sheet with parchment paper. This is for roasting the butternut squash.
Toss the diced butternut squash in 1 tablespoon olive oil. Lightly salt and pepper, and roast in a 400˚F oven for 15 minutes, or until tender.
Alternatively, roast it in an air fryer at 375˚F for 10 minutes.
While the squash is roasting, select the SAUTE function on a 6-QT electric pressure cooker, using medium heat. Add the remaining 2 tablespoons olive oil to the inner pot of the pressure cooker, and stir in the onion. Sauté for 3 minutes.
Add the rice to the pot, along with the salt and 2 tablespoons of the sage, and stir with a wooden spoon to coat. Sauté for 3 - 5 minutes to lightly toast the rice.
Add the wine, and stir for 2 - 3 minutes, until the wine is absorbed into the rice.
Add the vegetable broth and bring to a simmer.
Turn the SAUTE function off, and lock the lid in place. Select MANUAL and cook on HIGH PRESSURE for 6 minutes.
Allow for a natural release of 5 minutes. Then immediately perform a quick release, and remove the lid.
The risotto will have a layer of liquid on top. Stir in the roasted butternut squash, cheese, butter, remaining sage, and the pear slices.
Serve immediately.

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