Step 1

Set your Instant Pot to saute and add in butter.  Saute shallots and garlic until fragrant, then add in rice.  Saute for an additional 1-2 minutes.

Step 2

Add in broth, butternut squash cubes and a dash of salt.  Lock lid and set for 22 minutes on manual. After cook time, do a 10 minute natural release.

Step 3

Release the remaining pressure, then stir rice and butternut squash until smooth.  Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed.  Garnish with chopped sage or crispy fried sage.

Step 4

Heat butter in a large saucepan over medium heat. Add garlic and shallot and cook, stirring often until softened and just beginning to brown, 1 to 3 minutes. Stir in rice and cook for an additional 1-2 minutes.

Step 5

Stir in broth, butternut squash cubes, and salt and increase heat to high and bring to a boil, stirring occasionally. Cover, reduce heat to low and simmer undisturbed until most of the liquid has been absorbed, about 40 minutes.

Step 6

Stir rice and butternut squash until smooth.  Add in Parmesan cheese and, if desired, 1-2 T of coconut milk for extra creaminess. Taste and sprinkle with salt and pepper, if needed.  Garnish with chopped sage or crispy fried sage.