Step 1

Add the butter and oil to the Instant Pot

Step 2

Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles

Step 3

Add the onion and cook for about 2 minutes so it softens and just lightly browns. Then, add in the butternut squash and stir with the onions for another 1-2 minutes (the squash will be very hard, but don’t worry – it will completely soften up after pressure cooking). Next, add in the mushrooms, stir and cook for another minute. Finally, add the garlic, stir with everything else and cook for another 3 minutes

Step 4

Add in the white wine and once it bubbles, let it do so for another 2 minutes so some of the alcohol burns off

Step 5

Now you’ll add in the rice and mix it in with everything in the pot

Step 6

Then, add in the broth, seasoned salt, white pepper, black pepper, nutmeg, Italian seasoning and dried parsley. Stir well, deglazing (scraping) the bottom of the pot and then place the spinach on top (but do NOT mix in with everything else – just let it rest on top. Also, it may look like a LOT of spinach is in there but you’ll be shocked at how it cooks down!)

Step 7

Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done and stir the spinach in with the risotto (when you do this, the spinach will have become nothing but little green strands!)

Step 8

Add in the grated Parmesan, stir and transfer to a serving bowl

Step 9

Enjoy!