Step 1

Set Instant Pot (or other multi-cooker) to SAUTE function. Add the olive and butter. Once hot, add the onion or shallot and stir occasionally until golden brown around the edges, about 4 to 5 minutes.

Step 2

Add the garlic, sage, and salt. Cook for an additional minute. If the pot begins to brown too quickly, add a splash of water.

Step 3

Add rice to the pot and stir for 2 minutes to lightly toast the rice. Stir in the vinegar and then the broth. Add the butternut squash. Cancel the SAUTE function.

Step 4

Place lid on the Instant Pot then set to MANUAL high pressure for 5 minutes. It will take your Instant Pot about 6 minutes to get up to pressure.

Step 5

Once time is up, quick release the pressure and remove the lid. Stir in the grated parmesan cheese and season with a few grinds of black pepper. Taste and add more salt or parmesan cheese if needed.

Step 6

Let risotto sit in the Instant Pot for 5-10 minutes to thicken up and absorb more of the liquid. Serve risotto with a sprinkle of extra chopped sage and parmesan on top, if desired.