Instant Pot Winter Squash Risotto

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recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

Winter Squash Risotto

Inspired by:

recipe updated Feb 4, 2020


  • Shallot icon
    1 (42g)
  • Butternut squash icon
    Butternut squash
    2 cups (480g)
  • Parmesan cheese icon
    Parmesan cheese
    about ½ cup (76g)
  • Butter icon
    2 tbsp (28g)
  • Olive oil icon
    Olive oil
    1 tbsp (15ml)
  • Arborio rice icon
    Arborio rice
    1.5 cups (360g)
  • Salt icon
    1 tsp (6g)
  • Dried thyme icon
    Dried thyme
    about ½ tsp (1g)
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Dry white wine icon
    Dry white wine
    about ¼ cup (60g)
  • Vegetable broth icon
    Vegetable broth
    4 cups (884g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add butter, olive oil and shallot to the inner pot
  3. Cook until softened while stirring occasionally - approx 2 min
  4. Add arborio rice to the inner pot
  5. Cook until translucent while stirring occasionally - approx 4 min
  6. Stir salt, dried thyme and black pepper into the inner pot
  7. Add dry white wine to the inner pot
  8. Cook until almost evaporated - approx 1 min
  9. Add vegetable broth and butternut squash to the inner pot
  10. Mix well until combined
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 6 min
  13. Cancel - Keep warm
  14. Quick release
  15. Pre-heat - Sauté, Less
  16. Sauté while stirring frequently - approx 3 min
  17. Stir parmesan cheese into the inner pot
  18. Serve immediately
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