The easiest, least complicated risotto in the Instant Pot®.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
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
- ¼ cup dry white wine
- 2 cups vegetable broth
- 1 (8 ounce) package sliced portobello mushrooms
- ½ cup chopped red bell pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons chopped fresh flat-leaf parsley, or to taste
- ¼ cup grated Parmesan cheese
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil when the pot is hot. Add onion; saute, stirring occasionally, until translucent, about 5 minutes. Add 1/2 the butternut squash and the garlic. Saute, stirring occasionally, until squash is browned on all sides, 5 to 10 minutes.
- Push squash mixture to the side of the pot. Add rice and stir to coat. Saute, stirring frequently, until starting to stick to the bottom of the pot, 3 to 4 minutes. Pour wine into the pot and bring to a boil while scraping the browned bits off the bottom with a wooden spoon.
- Pour vegetable broth, mushrooms, red bell pepper, salt, nutmeg, and the rest of the squash into the pot. Stir; close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Cover vent with a towel and twist to release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in parsley and top with Parmesan cheese.
- Baby bella mushrooms can be substituted for the portobello mushrooms if desired.
Nutrition Facts
| Calories | 409 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 373 mg |
| Sugars | 5 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I was so excited to try this recipe but I got a burn notice so I knew then it did not have enough liquid. I added what I thought would be an ample amount of additional chicken broth and tried it again, after stirring the stuck on bottom. I got another burn notice and again, added more liquid, (call me determined to make this work!) and stirred and scraped the bottom of the pot.. Finally got it to pressure and let it do its thing. BY the time it was all finished, it had basically turned to mush due to all my having to stir the bottom. It tasted okay, but was not pleasing to the eye. I will try this again but will make sure I at least double the liquid.
Delicious – I do not own an InstaPot, so I made this recipe in a traditional high pressure cooker. It is a bit labor intensive but the end result is worth it.
Same complaint as reviewer before me. I followed recipe EXACTLY. I kept getting a “burn” message because there was not enough liquid. What a pain. Had to transfer the whole mess to a stove top pot to finish cooking. And it is bland. Could cooks who submit such recipes PLEASE have them be kitchen tested? Or is that what us suckers are for?
I made this according to the recipe and the cooking instructions didn’t work. I followed the instructions to the letter and I got a burn error because there wasn’t enough liquid in the pot. I ended up adding two more cups of broth and still ended up with a burn error before my Instant Pot ever came to pressure. That being said, it did cook long enough to get the vegetables tender and the flavor of the dish was OK, but a little bland.