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Instant Pot Butternut Squash Risotto with Mushrooms
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Instant Pot vegan risotto with creamy butternut squash and earthy mushrooms, ready in under an hour.
Ingredients:
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 4 cups peeled and cubed butternut squash (1/2-inch pieces), divided
  • 3 cloves garlic
  • 2 cups Arborio rice
  • 0.25 cup dry white wine
  • 2 cups vegetable broth
  • 1 (8 ounce) package sliced portobello mushrooms
  • 0.5 cup chopped red bell pepper
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon freshly grated nutmeg
  • 2 tablespoons chopped fresh flat-leaf parsley, or to taste
  • 0.25 cup grated Parmesan cheese
Instructions:
  • Preheat a multi-functional pressure cooker (such as Instant Pot) on Saute mode. Add olive oil once the pot is hot. Cook onion until translucent, about 5 minutes. Add 1/2 of the butternut squash and garlic. Stir occasionally until squash is browned all around, about 5 to 10 minutes.
  • Move the squash mixture to one side of the pot. Add the rice and stir until coated. Cook and stir for 3 to 4 minutes until the rice starts to stick. Pour in the wine and boil, scraping the bottom with a wooden spoon.
  • Add vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and remaining squash into the pot. Stir well to combine all the flavors. Seal the lid securely. Choose high pressure and set the timer for 5 minutes as per manufacturer's guidelines. Let the pressure build for 10 to 15 minutes.
  • Place a towel over the vent and twist to quick-release pressure for about 5 minutes. Remove the lid, stir in parsley, and sprinkle with Parmesan cheese on top.

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