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Instant Pot Vegan Butternut Squash Risotto

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 4 servings
Course: Dinner
Cuisine: Vegan

Ingredients

  • 1 tbsp dairy-free butter
  • 1 onion finely diced
  • 3 cloves garlic minced
  • 4 leaves sage stem removed and finely diced
  • 1 cup 190 g arborio rice
  • 1/4 cup 60 mL apple cider vinegar
  • 3 cups 750 mL water (or veggie broth)
  • 2 tsp 10 mL broth paste (omit if using veggie broth)
  • 2 cups diced butternut squash
  • 2/3 cup 160 mL dairy-free mozza shreds (I used Violife)
  • 1/3 cup 40 g grated dairy-free parm + extra for garnish (I used Violife)
  • 1/2 of lemon juiced

Instructions

    Cup of Yum
  1. Saute onions in dairy-free butter until translucent (about 2 minutes). Then add garlic, and sage, and stir for about 30 sec.
  2. Add arborio rice and toast for about a minute or so.
  3. Add apple cider vinegar, veggie broth, and diced butternut squash and stir to coat everything.
  4. Close the lid and set to sealing, then pressure cook on high for 6 minutes, and let pressure naturally release (about 15 min)
  5. Set pressure cooker back onto Saute, then add dairy-free mozza shreds and grated parm style wedge. Mix in to melt.
  6. Add lemon juice and mix in, then serve immediately!