Instant Pot Butternut Squash Risotto with Mushrooms Recipe

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.