Looking for an Instant Pot butternut squash recipe? This Instant Pot Butternut Squash Risotto is a cozy fall dish topped with freshly grated Parmesan, crispy pancetta, and fried sage. Five minutes under high pressure yields tender squash and creamy risotto with almost no stirring required.
Autumn flavors are calling. This Instant Pot butternut squash risotto is simple, comforting, and family-friendly. It’s one of those meals that feels special without fuss — soft squash, creamy Arborio rice, and savory pancetta all cooked in one pot for easy cleanup. The pressure cooker does the heavy lifting: five minutes on high pressure produces a silky risotto with minimal hands-on time.
Why this recipe works: it’s quick, low-mess, and appeals to kids and adults alike. The squash melts into the rice, while pancetta and sage add savory depth and a crisp finish. Leftovers reheat well for lunches, and the recipe adapts easily to vegetarian preferences by swapping vegetable broth and omitting pancetta.
Ingredients in butternut squash risotto
- Arborio rice: Short-grain rice high in starch, ideal for creamy risotto.
- Butternut squash: Peeled and cut into ½-inch cubes for even cooking.
- Shallots: Mild and slightly sweet; substitute half a small sweet onion if needed.
- Pancetta: Italian cured pork that crisps nicely. Substitute chopped bacon if you must.
- Sage: Adds an earthy note that pairs beautifully with squash and pancetta.
- Chicken or vegetable broth: Use reduced-sodium if preferred; a 4:1 broth-to-rice ratio yields a soft, silky risotto.
- Parmesan cheese: Freshly grated is best for texture and flavor.
- Dry white wine: Optional, but adds bright depth if you have it on hand.
- Olive oil: For sautéing the pancetta and shallots.
How to make Instant Pot butternut squash risotto
1. Set the Instant Pot to sauté (medium). Heat olive oil and cook pancetta until browned and crisp, about 5–7 minutes. Add chopped sage near the end and cook until fragrant (about 45–60 seconds). Remove pancetta and sage with a slotted spoon and reserve. Spoon off all but 1–2 tablespoons of fat.
2. With the pot still on sauté, add minced shallots and a pinch of salt. Cook, stirring frequently, until softened, about 3 minutes. Add garlic and Arborio rice, stirring to coat the grains so they retain texture during pressure cooking.
3. Add the cubed butternut squash and cook, stirring occasionally, until the rice edges look translucent and the mixture smells toasty, about 3–4 minutes.
4. Turn off sauté. Deglaze the pot with white wine (or a splash of broth), scraping any browned bits from the bottom. Stir until most of the liquid is absorbed.
5. Pour in the broth, seal the lid, and pressure cook on high for 5 minutes. When the time is up, perform a quick release immediately. Remove the inner pot with oven mitts to avoid overcooking and stir to incorporate any liquid that rose to the surface.
6. Stir in grated Parmesan until melted and creamy. Serve portions topped with the reserved crispy pancetta and sage. Finish with extra Parmesan or a pinch of finishing salt if desired.
What to serve with butternut squash risotto
This risotto works well as a main or a side. As a main, serve with roasted seasonal vegetables, sautéed green beans or broccoli with lemon, or hearty winter greens. As a side, pair it with roast chicken, pork tenderloin, steak, or turkey for a comforting dinner or holiday meal.
Frequently asked questions
Arborio is Italian short-grain rice with a high starch content that yields a firm yet creamy texture, perfect for risotto and rice puddings.
Short-grain brown rice, sushi rice, farro, or barley can substitute, though cooking times and liquid amounts vary. Check pressure-cooking guidelines for each grain.
No. You can deglaze with a little broth or water instead to prevent a burn error during pressure cooking.
Yes, but texture will soften after freezing. Reheat defrosted risotto over low heat with a splash of broth or water to restore creaminess.
Instant Pot Butternut Squash Risotto
This Instant Pot version requires minimal stirring and is ready in about 35–40 minutes. Easily vegetarian by using vegetable broth and omitting pancetta.
- Prep Time: 15 minutes
- Total Time: 35 minutes
- Makes: 4–6 servings
Ingredients
- 1 tablespoon olive oil
- 4 ounces pancetta, cubed (or substitute bacon)
- 3 tablespoons fresh sage, chopped
- 2 shallots, minced (or ½ small sweet onion)
- ½ teaspoon kosher salt
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 12 ounces peeled butternut squash, cut into ½-inch cubes (from a small ~1-lb squash)
- ½ cup dry white wine (optional)
- 4 cups chicken or vegetable broth
- 2/3 cup grated Parmesan, plus extra for serving
Instructions
- Cook pancetta and sage. Sauté pancetta in olive oil until crispy (5–7 minutes). Add sage for the last minute, then remove and reserve. Spoon off all but 1–2 tablespoons of fat.
- Sweat shallots and toast rice. Add shallots and salt; cook until softened. Stir in garlic and rice to coat, then add butternut squash and cook until rice edges look translucent, about 3–4 minutes.
- Deglaze. Turn off sauté and add wine or a splash of broth, scraping up browned bits. Stir until most liquid is absorbed.
- Pressure cook. Add broth, seal the lid, and cook on HIGH pressure for 5 minutes. Perform a quick release immediately, remove the inner pot, and stir to combine.
- Finish. Stir in Parmesan, portion into bowls, and top with reserved pancetta and sage. Serve immediately.
Notes
Ingredient tips
- Shallots can be swapped for half a small sweet onion if needed.
- Pancetta adds authentic flavor, but bacon works in a pinch.
- Use fresh grated Parmesan for best texture; avoid canister-style grated cheese with anti-caking agents.
- To make this vegetarian, use vegetable broth and omit the pancetta.
Prep & storage
- Peel and cube squash and prep aromatics ahead of time. Pancetta can be chopped up to a week in advance.
- Leftovers keep up to 5 days in the refrigerator; store pancetta separately and reheat with a splash of water or broth.
- Freezing is possible but changes texture; reheat slowly with added liquid.
Nutrition (per serving)
- Calories: 476
- Protein: 18 g
- Carbohydrates: 47 g
- Fat: 22 g
- Fiber: 5 g
- Sodium: 795 mg
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