Looking for healthy comfort food? You have to try this easy Instant Pot Butternut Squash Risotto! It's warm, cozy, and filled with nourishing whole food ingredients!
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What I love about this recipe
Not only is this Butternut Squash Risotto extremely delicious, it's also filled with a variety of vegetables, bursting with flavor, and dairy-free!
Traditional risotto recipes are usually made with rice, broth, cheese, and milk. For my recipe I used full fat coconut milk and chicken bone broth for the added collagen and gut health benefits.
I also love the mixture of rice AND vegetables. The consistency is still very creamy, but because of the extra vegetables, it has more nutritional value. Butternut squash is rich in vitamins and minerals like Vitamin C, and beta-carotene!
🍴Recipe Ingredients
- Butternut Squash - Peeled, and Cubed. (About 1 medium sized butternut squash.) You can also purchase it pre-chopped! If you've never cooked with butternut squash, it's not hard to prepare! Use a sharp vegetable peeler to remove the skin, cut the squash in half the long way, remove the seeds, and cut into small cubes.
- Broccoli - Roughly Chopped. (About 1 medium sized head of broccoli.) Don't be afraid to use the stem too!
- Cauliflower Rice - I use frozen, but you could also use fresh.
- Jasmine Rice - I have not tested this recipe with other kinds of rice, but I believe it would work with just about type of rice.
- Chicken Bone Broth - You can also use vegetable broth, or regular chicken broth. I usually buy the brand Kettle and Fire.
- Full Fat Coconut Milk - I have not tested with regular coconut milk, but I'm sure it would work. (It might not be as creamy.)
- Dried Thyme - You can also use fresh! (About 1 tablespoon.)
- Garlic Powder - Fresh minced garlic would work too! (About 1-3 cloves.)
🍴Step by step Instructions
Preparing
- Start by peeling and chopping your butternut squash. (Make sure to remove the seeds.) Measure out six cups, and set it aside.
- Next roughly chop your broccoli and measure out 6 cups. Add it to your butternut squash while your prepare the broth.
- Add your chicken broth, water, coconut milk into the pressure cooker with your seasoning. Stir well.
- Then add your cauliflower rice, jasmine rice, broccoli, and butternut squash. Stir well.
Pressure Cooking
- Add the cover onto your pressure cooker, and make sure it's on lock/seal. Set it to high for 15 minutes.
- Once it's done, release the pressure. Remove the lid, and stir the mixture for about 30 seconds until it's all broken up. Let it sit in the pot with the lid off for a few minutes before serving - it will thicken up!
Frequently Asked Questions
This dish is delicious with roasted chicken, chicken cutlets, turkey, or steak!
Yes, for this recipe you should peel your butternut squash. Since the skin is thicker, I like to use a very sharp peeler. (Peel before cutting.)
If you don't peel or cut your butternut squash, it can last for about a month in a cool dark place. If you peel and chop your butternut squash, store it in an air tight container in the refrigerator. (About 5 days.)
Yes! Follow the directions for preparing the risotto, but add it to a large soup pot. Simmer for about 40 minutes. Stirring occasionally. You'll know it's ready when the butternut squash is tender.
How to store and reheat leftovers
Store your leftovers in an airtight glass container. (Ello Glass Containers are my favorite!) They will last about 5-7 days in the refrigerator.
I have not tested freezing this recipe, but I wouldn't recommend it. To reheat, just pour the amount you want into a saucepan, and turn the heat to medium/low. Stir until it's heated. You can also microwave it!
More fall inspired recipes!
After you make this Instant Pot Butternut Squash Risotto, make sure to leave a comment & rate the recipe!
Recipe
Instant Pot Butternut Squash Risotto
Equipment
- Pressure cooker or Large Soup Pot
- Vegetable Peeler
Ingredients
Vegetables & Rice
- 6 Cups Butternut Squash, Peeled, and Cubed About 1 medium sized butternut squash.
- 6 Cups Broccoli, Roughly Chopped About 1 medium sized head of broccoli.
- 12 Ounces Cauliflower Rice, Fresh or Frozen
- 1 Cup Basmati Rice
Broth
- 16.9 Ounces Chicken Bone Broth You can also use vegetable broth, or regular chicken broth. I usually buy the brand Kettle and Fire.
- 13.5 Ounces Full Fat Coconut Milk
- 1 Cup Filtered Water
Seasoning
- 1 + ½ Teaspoons Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Dried Thyme You can also use fresh! (About 1 tablespoon.)
- ½ Teaspoon Garlic Powder
Instructions
Preparing
- Start by peeling and chopping your butternut squash. (Make sure to remove the seeds.) Measure out six cups, and set it aside.
- Next roughly chop your broccoli and measure out 6 cups. Add it to your butternut squash while your prepare the broth.
- Add your chicken broth, water, coconut milk into the pressure cooker with your seasoning. Stir well.
- Then add your cauliflower rice, basmati rice, broccoli, and butternut squash. Stir well.
Pressure Cooking
- Add the cover onto your pressure cooker, and make sure it's on lock/seal. Set it to high for 15 minutes.
- Once it's done, release the pressure. Remove the lid, and stir the mixture for about 30 seconds until it's all broken up. Let it sit in the pot with the lid off for a few minutes before serving - it will thicken up!
Notes
Frequently Asked Questions
Nutrition
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Chris
It’s so creamy and delicious!! Love how much the recipe makes.
[email protected]
Yess! It's great for meal prep. (:
Hannah
Delicious!
Mariah Mandile
So glad you liked it!! (: