Festive Butternut Squash Risotto (Instant Pot, With Cranberries & Pecans)

Step 1

Turn the Instant Pot on and press the  Sauté function. Once hot, add the olive oil,  onions, carrot, celery, and salt and cook for 2-3 minutes to soften.

Step 2

Add the rest of the cooking risotto ingredients and stir through. Press Keep Warm/Cancel to stop the Sauté function.

Step 3

Pop the lid on top, close and set to Pressure Cook/Manual for 5 minutes. After 3 beeps, the Instant Pot will start to build up the pressure. Once cooking finishes, let the pressure release naturally for 5 minutes and then use the quick release (QR). Please note, don’t let the pressure release naturally for more than 5-7 minutes as the risotto keeps cooking during this time and might lose some of its texture.

Step 4

While the risotto is cooking, prepare the finishing and serving ingredients.

Step 5

Open the Instant Pot and stir the butter, Parmesan cheese and lemon juice into the risotto. Taste for salt and pepper.

Step 6

Serve with extra cranberries and chopped pecans on top. Garnish with extra Parmesan and some herbs like rosemary, thyme or sage.