Instant Pot Butternut Squash Risotto
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!
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
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 sauce pan, and turn the heat to medium/low. Stir until it's heated. You can also microwave it!
Frequently Asked Questions
What meat goes with butternut squash risotto?
This dish is delicious with roasted chicken, chicken cutlets, turkey, or steak!
Can you make Butternut Squash Risotto Vegan?
Yes! To make this dish Vegan, just swap the chicken bone broth for vegetable broth! It will be just as delicious!
Do you have to peel butternut squash?
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.)
How long does butternut squash last?
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.)
Can I make this recipe on the stovetop?
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.
Nutrition
Serving: 1gCalories: 264kcalCarbohydrates: 39gProtein: 7gFat: 11gSaturated Fat: 9gSodium: 704mgPotassium: 892mgFiber: 5gSugar: 4gVitamin A: 11587IUVitamin C: 108mgCalcium: 111mgIron: 3mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!