Instant Pot Risotto with Roasted Acorn Squash

Instant Pot Risotto with Roasted Acorn Squash

Save yourself some time and trouble by ditching the stove and using an Instant Pot for the risotto
Prep Time10 mins
Active Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: American, Italian, Vegetarian
Keyword: Risotto, Squash, Vegetables
Yield: 2 as an entree


  • Instant Pot


  • 1 acorn squash medium or large
  • olive oil for brushing
  • 3 Tbsp unsalted butter divided
  • 2 Tbsp shallot or medium yellow onion diced
  • 2 cloves garlic minced
  • 1 cup Arborio rice
  • 2 cups chicken stock unsalted
  • 6-8 leaves berggarten sage for garnish

To Taste:

  • Kosher Salt to taste
  • fresh cracked ground pepper to taste
  • grated Parmigiano Reggiano to taste


For the Squash

  • Heat oven to 400°. Line baking sheet with parchment paper.
  • Halve acorn squash from stem to tip, then remove seeds and stringy bits. Brush with olive oil. Place cut-side down on lined baking sheet. Roast 35 minutes. Remove from oven. When cool enough to handle, slip off skin.

For the Risotto

  • Turn Instant Pot to sauté setting. When hot, add 1 tablespoon butter. When melted, add shallot or onion. Cook until soft, about 3 minutes, stirring frequently. Add garlic, cook about 30 seconds, continuing to stir.
  • Add 1 tablespoon butter and rice; cook, stirring frequently, for 1 minute to toast the rice. Add stock, scraping browned bits from the bottom of the pot with a wooden spoon.
  • Turn off sauté setting. Secure lid and close Instant Pot. Enable manual cooking. Set timer on Instant Pot for 7 minutes.
  • Add 1 tablespoon butter to skillet. Melt on medium heat. Add sage leaves. Fry until leaves turn dark green and edges start to curl, about 5 to 6 minutes. Transfer from skillet to a paper towel-lined plate with a slotted spoon. Reserve the browned butter.
  • After the 7-minute cook time, wait 10 minutes before doing manual release of pressure. Remove lid. Stir in acorn squash, and salt and pepper.
  • Serve with crispy fried sage, a drizzle of browned butter, and sprinkling of Parmigiano-Reggiano.