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Instant Pot Creamy Butternut Squash and Sage Risotto

By PanPotPlates Editorial TeamPublished Apr 23, 2026 | Updated Oct 21, 2026
Italian-Inspired Under review instantpotonepotcomfortfoodeasyseasonalmealprep

Pressure-cooked Arborio rice with butternut squash, sage, Parmesan and butter.

Instant Pot Creamy Butternut Squash and Sage Risotto
Prep Under review
Cook Under review
Total Under review
Servings 4
Difficulty easy
Cuisine Italian-Inspired

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings4
Difficultyeasy
CuisineItalian-Inspired
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Ingredients

Servings 4
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup Arborio rice
  • 3 cups butternut squash, peeled and diced
  • 4 cups vegetable broth, warmed
  • 1/2 cup dry white wine (optional)
  • 1/4 cup grated Parmesan cheese (plus extra for serving)
  • 2 tbsp fresh sage leaves, chopped
  • 1 tbsp unsalted butter
  • Salt and freshly ground black pepper, to taste
Ingredients for Instant Pot Creamy Butternut Squash and Sage Risotto
Ingredients for Instant Pot Creamy Butternut Squash and Sage Risotto

Instructions

  1. Set your Instant Pot to 'Sauté' mode and warm the olive oil.
  2. Add the finely chopped onion and cook for about 3 minutes until softened.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Add the Arborio rice and sauté for 1-2 minutes, stirring constantly to lightly toast the rice.
  5. Pour in the white wine (if using) and stir until mostly evaporated.
  6. Mix in the diced butternut squash and warm vegetable broth, stirring well.
  7. Secure the Instant Pot lid and set the valve to 'Sealing'.
  8. Cook on 'Pressure Cook' or 'Manual' mode at high pressure for 7 minutes.
  9. After cooking, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  10. Carefully open the lid and stir the risotto. Add butter, grated Parmesan cheese, and chopped fresh sage.
  11. Season with salt and freshly ground black pepper to taste, stirring thoroughly until creamy. If excess liquid remains, simmer uncovered on Sauté, stirring, until the desired consistency is reached.
  12. Serve hot with extra Parmesan cheese if desired. Alternatively, cool and store for convenient meal prep.
Instant Pot Creamy Butternut Squash and Sage Risotto cooking in the recommended pan or pot
Instant Pot Creamy Butternut Squash and Sage Risotto cooking in the recommended pan or pot

Preparation

Use an appropriately sized pressure cooker and follow its fill limits and release instructions. The finished consistency depends on the rice and squash.

Timing note

Allow for preparation, sautéing, pressure build-up, 7 minutes at pressure, 10 minutes natural release, remaining release and finishing.

Storage

Refrigerate promptly in covered shallow containers for up to 4 days. Reheat to 165°F (74°C).

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