Instant Pot Butternut Squash Risotto Recipe

Heat broth in a microwave-safe container on High about 5 minutes. Leave in the microwave until ready to use.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 2 tablespoons butter. Add onion once butter bubbles gently and cook stirring for about 2 minutes. Mix in rice sage and garlic stirring to coat. Cook for 2 minutes. Pour in wine and allow most of the wine to evaporate stirring occasionally about 2 minutes. Add hot broth and butternut squash. Season with salt and pepper. Close and lock the lid. Cancel Saute function.

Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and carefully remove the lid. Remove sage. Stir in Parmesan cheese and remaining 1 tablespoon butter. Add a teaspoon or two of water if risotto is too dry. Serve warm.