Instant Pot: Butternut Squash Risotto

Butternut squash is special to me because it happens to be the first food I gave my 6 month old son. Now he’s 7 years old and he still loves it! After roasting some butternut squash, I had plenty leftover to use for risotto. Thanks to the wonderful Ina Garten, I tried her recipe for Butternut Squash Risotto which was delicious, especially with the use of saffron…

This risotto has a beautiful color for the fall partly due to the saffron and natural color from the butternut squash. It’s creamy, aromatic with the fresh chopped sage, and a good way to use butternut squash. If you wanted, you could also substitute the butternut squash with other kinds of squash such as acorn, calabaza, delicata, kabocha, or hubbard squash. Do keep in mind that you’ll want to adjust the flavor by adding some sweeteners since these types of squash are not as sweet as butternut squash. Brown sugar and honey are great ways to add extra sweetness.

6 tablespoons (3/4 stick) unsalted butter
2 pounds finely diced butternut squash
2 ounces thick cut bacon, diced

1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice 
1/2 cup dry white wine
4 cups chicken stock, preferably homemade

1 teaspoon saffron threads
Kosher salt and freshly ground black pepper
1 cup freshly grated Parmesan cheese
1 tablespoon fresh sage, chopped for garnish

When the IP beeps after pressure cooking for 7 minutes, turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.