Instant Pot Butternut Squash Risotto recipe is creamy, savory, and so delicious while also being one of the easiest recipes you will ever make! It’s naturally gluten free and perfect for the 21 Day Fix and Weight Watchers. This post contains affiliate links for products I’m obsessed with. 
I am rushing to get this post out to you guys…so I am gonna cut right to the chase.
This Butternut Squash Risotto recipe is freaking delicious and you should totally make it asap.
I first tested this recipe for my husband’s birthday dinner and I was a little skeptical of whether he would like it or not, so I also made batch of regular brown rice using my 3 quart Instant Pot just in case. He loooooooooves rice and while I subject him to my testing all the time, I didn’t want to disappoint him on his birthday.
Guys…he was standing over the pot and shoveling this risotto into his mouth.
And he’s not even the biggest butternut squash fan.
Anyway…it was a huge hit and my favorite part is how hands off this recipe is. I mean, risotto is notorious for being one of those annoying recipes, where you have to sit and stir the pot forever.
The Instant Pot changes all of that!
How to Make Instant Pot Butternut Squash Risotto
Risotto in the Instant Pot is like stupid easy friends. And hardly any steps at all.
- Saute some shallots and garlic in butter
- Add your short grain brown rice to your Instant Pot and saute for 1-2 minutes.
- Add broth and pre diced or frozen butternut squash cubes and lock lid. Set for 22 minutes and do a 10 minute natural release
- Release remaining pressure and stir rice and squash until creamy. Then add in parmesan cheese and coconut milk (optional) and that’s it!
Like magic!
What kind of rice should I use for risotto?
Typically, a white arborio rice is used for risotto, but I used short grain brown rice in this recipe to keep it 21 Day Fix approved and to also add extra fiber to this dish. You can 100% swap out the short grain brown rice for arborio rice and follow this Butternut Squash Risotto from The Forked Spoon for cook time.
If all you have is regular or long grain brown rice, that will work, too. It won’t have exactly the same consistency, but it will be totally delish!
What should I serve this Instant Pot Butternut Squash Risotto recipe with?
We made this with steak the first time and it was the perfect paring, but then I also made it with my Easy Lemon Chicken, as well as my Lemon Grilled Salmon. I think it would be delicious with Pork Chops with Goat Cheese Butter. And you could even throw diced chicken thighs into your Instant Pot to make this a one pot dish!
Can I use frozen or pre chopped butternut squash?
Yes, yes, yes!!! That’s the beauty of this recipe! I love buying the huge bags of Butternut Squash at Costco and keeping them in the freezer and they work great for this recipe.
Can I make this Butternut Squash Risotto in my Ninja Foodi?
Of course! Or your Mealthy Mutipot or whatever pressure cooker you have!
More Butternut Squash Recipes:
Instant Pot Chicken Curry and Rice
Butternut Squash Soup [Instant Pot/Crock Pot/Stove Top] [21 Day Fix | WW]
Butternut Squash Lasagna {Gluten-free, One Skillet}
Instant Pot Butternut Squash Risotto [Gluten-free | 21 DF | WW]
Ingredients
- 1 1/2 cups short grain brown rice
- 3 cups diced butternut squash fresh or frozen is fine
- 1/3-2/3 cup Parmesan cheese
- 2 cups low sodium chicken broth for stovetop increase to 3 cups
- 1 tablespoon vegan butter, butter, or ghee
- 1 tablespoon diced shallots
- 2 cloves garlic minced
- 1-2 tablespoons Coconut milk optional
- Salt
- Fresh sage for garnish
Instructions
Instant Pot
- Set your Instant Pot to saute and add in butter. Saute shallots and garlic until fragrant, then add in rice. Saute for an additional 1-2 minutes.
- Add in broth, butternut squash cubes and a dash of salt. Lock lid and set for 22 minutes on manual. After cook time, do a 10 minute natural release.
- Release the remaining pressure, then stir rice and butternut squash until smooth. Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed. Garnish with chopped sage or crispy fried sage.
Stovetop
- Heat butter in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook for an additional 1-2 minutes.
- Stir in broth, butternut squash cubes, and salt and increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, about 40 minutes.
- Stir rice and butternut squash until smooth. Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed. Garnish with chopped sage or crispy fried sage.
Jacquelyn says
absolutely delicious! perfect side for any protein!
Nancylynn says
Yay! So happy to hear this feedback, Jacquelyn!
Becky says
Would this work with quinoa?
Nancylynn says
Hi Becky! I haven’t tested it, but it should work with quinoa as long as you use frozen cubes of butternut squash. You only need to set the IP for 1 minute for quinoa, but otherwise you should be able to follow the directions as written. Let us know how it goes!
Carrie says
Butternut squash is such an amazing ingredient in creamy dishes! This recipe is absolutely delish and paired perfectly with your air fryer chicken thighs! So much YUM! Thank you!
Kathy says
Can you use cauliflower rice
Nancylynn says
No, it really needs the rice to soak up the liquid and get the same consistency.
Kathryn McAllister says
Could you use plain almond milk instead of the coconut milk?
Nancylynn says
It might make it a little too thin. You can skip the coconut milk if you aren’t a fan or have an allergy!
Kathy says
Delicious! So easy and one of the best rice recipes I’ve ever made! Thanks for a great recipe!
Nancylynn says
Yay- Thank you!
Jessica says
Does the broth need to be heated before being added to the IP?
Nancylynn says
Nope! Just pour it in- so easy!
Sarah Moorlag says
I’m making this as a side for thanksgiving at my MIL. Trying to figure out how to bring it and rewarm it once I get there.
Nancylynn says
Hi! I would make it, then transfer to a microwave safe glass bowl and heat it up before you eat! Or, if possible, can you bring it ready to cook right in your IP? I travel with mine all the time!
Karl Bedingfield says
Hi there, I have a ninja Foodie. when you say ‘Lock lid and set for 22 minutes on manual’, would that be high on the foodie?
Nancylynn says
Hi! Yes – exactly
Kelsey W. says
Made this for supper tonight. It was delicious. I made it dairy free using DF Parmesan, and it was delicious. I paired it with meatloaf and green beans. Super good!!I put some of the leftovers in the freezer. Hopefully it will be delicious on another night too.
Nancylynn says
Sorry for the delay, but this makes me so happy! Thanks for taking the time to rate and review, Kelsey!!
Richard J Abel says
I made it with half and half instead of coconut milk and it was deliciously creamy. Thanks for the great recipe.
Nancylynn says
Sorry for the delay, but this is awesome!! Thanks so much for the great review!
Lisa Galer says
Would still love to make this but am in need of an alternative to using an instapot. Any suggestions?
Nancylynn says
I added stovetop directions!
Lisa Galer says
Thank you so much. I am excited to make this tomorrow.
Stephenie says
LOVED this recipe! Super easy, esp with frozen butternut squash and so so good. I made it with the lemon goat cheese butter pork chops and it was awesome!
Nancylynn says
YAYYYYYY!! This makes me so happy!!!!
TJ Wood says
Is there a stovetop or crockpot version?
Nancylynn says
Yes! I added these directions!
Jackie says
Can this be made in a crock pot or on stove top
Thanks
Jackie
Kristin says
Hi, excited to try this! Just curious though, I may try to use arborita rice so I looked at your link to the other recipe, why are the cooking times so drastically different?! 20 min with 10 slow release verses 6 min with immediate release? Thanks!
Nancylynn says
Brown rice just takes way longer to cook!
Lisa says
So if we use Arborio, what are the IP instructions for this recipe?
Nancylynn says
I haven’t tested it myself on this recipe, but from a doing a little digging, it looks like Arborio rice cooks in the IP for 6 minutes. If you give it a try, let us know how it goes!
Rashida A Stevens says
What does T stand for in the recipe? tea spoon, table spoon?
Nancylynn says
Tablespoon 🙂
Abbey Ross says
Thank you, will make it tonight!!!
Abbey Ross says
Do I make the rice before adding to the butternut squash?? Or do I add it in uncooked?
Nancylynn says
Uncooked 🙂
Lisa says
I don’t have an instapot or Ninja. Could this be adapted for stovetop or slowcooker?
Sara says
I made this and it was SCRUMPTIOUS! It went perfectly with your suggestion of the pork chops and lemon/goat cheese butter.
If I want to make it for 8 people, do you think I can just double the recipe?
Thanks!
Sara
Nancylynn says
YAY!!!! This makes me SO happy! Yes – you can just double!!