Pressure Cooker Butternut Squash and Apple Risotto


No stirring required here. Simply toast the grains, add the liquid and squash, and let your pressure cooker do the work. Hint: If you heat the broth in the microwave while you sauté the rice, your cooker will come to pressure in even less time.

bowl of butternut squash risotto topped with fresh sage leaves
Photo: Jacob Fox
Hands On Time:
15 mins
Time To Pressure Time:
7 mins
Pressure Cook Time:
6 mins
Stand Time:
25 mins
Total Time:
53 mins
6 cups


  • 2 tablespoon olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 cup uncooked Arborio rice

  • 1 tablespoon chopped fresh sage

  • ½ cup dry white wine, such as Sauvignon Blanc

  • 3 cup vegetable broth

  • 2 ½ cup chopped, peeled butternut squash

  • 1 tablespoon butter

  • ½ cup grated Parmesan cheese


  1. Place a 6-qt. multifunction electric pressure cooker on Sauté setting. Add oil. When oil is hot, add onion and garlic; cook 2 to 3 minutes or until tender. Add rice and sage; cook and stir 1 minute more. Carefully stir in wine; cook until wine has evaporated, about 2 minutes. Stir in broth and squash.

  2. Lock lid in place. Set on High Pressure to cook 6 minutes. Turn off cooker; let stand 10 minutes to release pressure naturally. Release remaining pressure. Open lid carefully. Stir in butter and cheese. Cover and let stand 15 minutes (mixture will thicken during standing).

Nutrition Facts (per serving)

185 Calories
7g Fat
27g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 185
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 10%
Cholesterol 8mg 3%
Sodium 349mg 15%
Total Carbohydrate 27g 10%
Total Sugars 2g
Protein 4g
Vitamin C 10.5mg 53%
Calcium 82mg 6%
Iron 0.7mg 4%
Potassium 198mg 4%
Folate, total 14.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles