Go Back
+ servings
Instant Pot Butternut Squash Risotto.
Print Recipe
5 from 1 vote

Instant Pot Butternut Squash Risotto

This comforting Instant Pot butternut squash risotto with spinach is easy to make, tastes amazing, and only requires a few minutes of effort.
Prep Time5 minutes
Cook Time20 minutes
Time to Pressure10 minutes
Total Time35 minutes
Course: Dinner, Main Course
Cuisine: American, British
Keyword: arborio rice, butternut squash, fall, nutmeg, one pot dinner, risotto
Servings: 4
Calories: 313kcal
Author: Tonje



  • 2 cups butternut squash (1 small squash)
  • 1 cup arborio rice (short grain risotto rice)
  • 2 cups vegetable stock (or water + bouillon cube or powder)
  • 1 cup spinach
  • ½ cup Parmesan cheese
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • ¼ teaspoon nutmeg
  • ½ teaspoon dried sage
  • ¼ teaspoon salt
  • ¼ teaspoon pepper


  • Peel the butternut squash. Cut it in half down the neck, and scoop out the seeds. Dice the vegetable into ½-inch thick cubes.
    2 cups butternut squash
  • Heat up olive oil in an Instant Pot on SAUTE setting. Add finely diced onion, and grated or finely chopped garlic. Sauté for a few minutes, until soft and translucent.
    1 onion, 1 tablespoon olive oil, 3 garlic cloves
  • Add washed arborio rice, diced butternut squash and all seasoning to the pot. Sauté for another 1-2 minutes, then turn off the pressure cooker.
    1 cup arborio rice, ¼ teaspoon nutmeg, ½ teaspoon dried sage, ¼ teaspoon pepper, ¼ teaspoon salt
  • Add vegetable stock to the dish. Use a wooden spoon to scrape the bottom and sides of the Instant Pot, and loosen up any pieces of onion that might be stuck.
    2 cups vegetable stock
  • Cover the pot with a lid, and cook for 6 minutes on HIGH pressure. The pot will take about 10 minutes to gain pressure before the timer starts counting down.
  • When the timer is up, allow the pressure to release naturally for 10 minutes before you turn the venting value and remove any remaining pressure.
  • Remove the lid from the Instant Pot. Add washed spinach and grated Parmesan cheese. Stir to combine the ingredients. The spinach will quickly soften and wilt in the warm rice, and the butternut squash will break up easily. Add any extra seasoning to taste as required, then serve.
    1 cup spinach, ½ cup Parmesan cheese



  • Store leftovers in a refrigerator for up to 4 days, or freeze for up to 6 months. Reheat in a microwave or on the stove for a few minutes, and serve warm.
  • This recipe has only been tested in a 6 qt Instant Pot.
  • Omit the Parmesan cheese to make this recipe vegetarian, vegan and dairy free.


Calories: 313kcal | Carbohydrates: 53g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 826mg | Potassium: 389mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8494IU | Vitamin C: 20mg | Calcium: 202mg | Iron: 3mg