Instant Pot Butternut Squash Risotto
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5 from 1 vote

Instant Pot Butternut Squash Risotto

This Instant Pot Butternut Squash Risotto is a delicious, flavourful take on a fall risotto with crispy sage, shallots and garlic in a creamy parmesan broth. It's also a way to make risotto with no hands on cooking time in one pot!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: French
Keyword: butternut squash, instant pot, parmesan cheese, rice, risotto, sage
Servings: 4 servings
Calories: 450kcal
Author: Taylor Stinson


  • 2 tbsp butter divided
  • 4 cloves garlic minced
  • 4 shallots, chopped
  • 1 tbsp finely chopped fresh sage
  • 1 butternut squash, diced into 1-inch pieces
  • 1 3/4 cups chicken broth
  • 1 cup white rice
  • 1 cup Parmesan cheese

Crispy sage

  • 1 tbsp butter
  • 8 sage leaves


  • Add butter, garlic, shallots, sage, butternut squash, chicken broth, and rice to Instant Pot in that order. Cook on high pressure for 3 minutes, then do a quick release of the pressure.
  • Remove lid when safe to do so and stir in parmesan cheese. Divide risotto among four bowls then top each with two crispy sage leaves. Serve and enjoy!

Crispy sage

  • While risotto is cooking, melt butter in a small frying pan over medium-high heat and add sage leaves in a single row once butter starts bubbling. Cook for 30 seconds until leaves crisp up, then drain on a paper towel lined plate. Set aside.



Calories: 450kcal | Carbohydrates: 64g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 865mg | Potassium: 902mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20389IU | Vitamin C: 49mg | Calcium: 414mg | Iron: 2mg