Quinoa & CouscousItalianEasy

Instant Pot Butternut Squash Quinoa Risotto

Name: Instant Pot Butternut Squash Quinoa Risotto
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tbsp (15 ml) extra-virgin olive oil; 1 medium (about 1 cup diced) (150 g) yellow onion, peeled and finely diced (¼-inch / 6 mm pieces); 3 cloves (10 g) garlic cloves, peeled and minced; 2 tbsp (6 g) fresh sage leaves, finely chopped, divided into 1 tbsp (3 g) for cooking and 1 tbsp (3 g) for finishing; 1½ cups (255 g) white quinoa, rinsed well in a fine-mesh sieve and drained; ¼ cup (60 ml) dry white wine, such as Pinot Grigio; 1 lb (about 3 cups cubed) (450 g) butternut squash, peeled, seeded, and cut into ½-inch (1.25 cm) cubes; 2 cups (480 ml) low-sodium vegetable or chicken broth, at room temperature or warm; ¾ tsp (4 g) kosher salt; ⅛ tsp (0.3 g) ground nutmeg (optional); 2 tbsp (28 g) unsalted butter, cut into 4 pieces; ¾ cup (packed, finely grated) (60 g) Parmesan cheese, finely grated, plus extra for serving; 1 tsp (5 ml) fresh lemon juice; freshly ground black pepper, to taste, about ¼ tsp

From the MyKitchenBank Kitchen

Nutty quinoa stands in for arborio rice in this creamy, sage-scented "risotto" that cooks in one pot with just one minute under pressure. Sweet butternut squash melts into the grains, and Parmesan and butter stir in at the end for a silky finish, with no constant stirring needed.

Prep: 15 min
Cook: 22 min
Wait: 13 min
Total: 50 min
Makes: About 5 cups (4 main-course servings or 6 side servings)

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Ingredients

4 servings

1 tbsp (15 ml) extra-virgin olive oil
1 medium (about 1 cup diced) (150 g) yellow onion, peeled and finely diced (¼-inch / 6 mm pieces)
3 cloves (10 g) garlic cloves, peeled and minced
2 tbsp (6 g) fresh sage leaves, finely chopped, divided into 1 tbsp (3 g) for cooking and 1 tbsp (3 g) for finishing
1½ cups (255 g) white quinoa, rinsed well in a fine-mesh sieve and drained
¼ cup (60 ml) dry white wine, such as Pinot Grigio
1 lb (about 3 cups cubed) (450 g) butternut squash, peeled, seeded, and cut into ½-inch (1.25 cm) cubes
2 cups (480 ml) low-sodium vegetable or chicken broth, at room temperature or warm
¾ tsp (4 g) kosher salt
⅛ tsp (0.3 g) ground nutmeg (optional)
2 tbsp (28 g) unsalted butter, cut into 4 pieces
¾ cup (packed, finely grated) (60 g) Parmesan cheese, finely grated, plus extra for serving
1 tsp (5 ml) fresh lemon juice
freshly ground black pepper, to taste, about ¼ tsp

Equipment (6)

6-quart (5.7 L) Instant Pot or similar electric pressure cooker
Fine-mesh sieve
Sharp chef's knife and cutting board
Vegetable peeler
Wooden or silicone spoon (to scrape the pot bottom)
Microplane or fine grater

Steps

Before you start

Rinse the quinoa in a fine-mesh sieve under cold running water for at least 30 seconds, rubbing the grains with your hand. This removes the bitter saponin coating.
Cut the squash into small ½-inch (1.25 cm) cubes so it turns tender in only 1 minute of pressure cooking. Larger pieces will stay firm.
Use a 6-quart (5.7 L) Instant Pot. In an 8-quart model, keep the amounts the same and expect it to take a little longer to come to pressure.
Plan for about 10 minutes for the pot to come to pressure, plus 10 minutes of natural release. The pressure cooking itself is only 1 minute.

1
Prep the vegetables
- Peel the butternut squash, cut it in half, scoop out the seeds, and cut the flesh into ½-inch (1.25 cm) cubes; you need about 3 cups (450 g).
- Finely dice the onion, mince the garlic, and chop the sage.
- Rinse the quinoa in a fine-mesh sieve under cold water for 30 seconds and let it drain.
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Ready when: Squash cubes are roughly uniform and quinoa water runs clear.
Tip: Microwave a whole squash for 2 minutes before peeling to make the skin much easier to cut through.
2
Sauté the onion
- Press Sauté and set it to Normal/Medium.
- When the display reads Hot, add the olive oil and diced onion.
- Cook, stirring often, for 5 to 6 minutes.
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Ready when: Onion is soft and translucent with no browning.
3
Toast quinoa and aromatics
- Add the garlic, 1 tbsp of the chopped sage, and the drained quinoa.
- Stir constantly for 2 minutes to toast the grains.
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Ready when: Quinoa smells nutty, looks dry, and the garlic is fragrant but not browned.
Tip: Toasting adds depth and helps the grains stay separate and distinct rather than mushy.
4
Deglaze the pot
- Pour in the white wine.
- Scrape the bottom of the pot thoroughly with a wooden spoon, loosening every stuck bit.
- Let the wine bubble for about 1 minute until nearly evaporated.
- Press Cancel.
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Ready when: The bottom of the pot is completely clean and smooth, and the wine smell is no longer sharp.
Tip: Any stuck bits left on the bottom can trigger the "Burn" warning, so don't skip the scraping.
5
Layer in squash and broth
- Pour in the broth and stir once to level the quinoa.
- Scatter the squash cubes on top and sprinkle with the salt and the nutmeg, if using.
- Do not stir again, so the squash stays on top and away from the bottom of the pot.
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Ready when: Liquid just barely shows around the squash and quinoa.
Tip: Keep the liquid at exactly 2 cups plus the wine. Too little risks a Burn warning, and too much makes the dish soupy.
6
Pressure cook
- Lock the lid and set the valve to Sealing.
- Press Pressure Cook (High) and set the time to 1 minute.
- The pot will take about 10 minutes to come to pressure before the countdown begins.
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Ready when: Display counts down from 1 minute and then beeps.
7
Natural release
- When the pot beeps, leave it alone for 10 minutes so the pressure drops on its own and the quinoa finishes steaming.
- Then carefully turn the valve to Venting to release any remaining steam.
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Ready when: The float valve has dropped and the lid turns freely.
Tip: A quick release right away can make the quinoa foam and spit out of the valve, and leaves it wetter.
8
Stir until creamy
- Open the lid away from your face.
- Stir vigorously for 1 minute, pressing some of the squash against the side of the pot so it breaks down into the grains and makes a creamy base.
- The quinoa should look like loose, glossy risotto.
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Ready when: Grains are tender with the tiny spiral "tails" visible, and about half the squash has melted into the mixture.
Tip: If it looks tight or pasty, stir in 2 to 4 tbsp (30 to 60 ml) of hot broth or water.
9
Finish with cheese and butter
- Add the butter, Parmesan, lemon juice, and remaining 1 tbsp chopped sage.
- Stir for 1 to 2 minutes until the butter and cheese melt completely.
- Season with black pepper, then taste and add salt, 1/8 tsp at a time, if needed.
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Ready when: The risotto is creamy and glossy, with no visible streaks of cheese or butter.
Tip: The lemon juice brightens the sweetness of the squash, so don't leave it out.
10
Rest and serve
- Put the lid back on for 3 minutes with the pot off heat so the risotto thickens slightly.
- Stir once and spoon into warm bowls.
- Top with extra Parmesan and black pepper.
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Ready when: The risotto holds a soft mound on a spoon and slowly spreads when plated.
Tip: Serve right away, since quinoa risotto firms up quickly as it cools.

Good to know

Tips

Rinse the quinoa well. Skipping this leaves a soapy, bitter taste.
Don't stir after adding the squash and broth. Leaving the squash on top keeps it from sinking to the bottom and scorching.
Vigorous stirring after pressure cooking is what makes it creamy. Mash some squash for body.
For extra flavor, brown 2 tbsp (28 g) of butter in a skillet with 8 whole sage leaves until crisp, and spoon over the bowls.

Make ahead

You can peel and cube the squash and dice the onion up to 2 days ahead and refrigerate them in separate airtight containers. Rinse the quinoa just before cooking.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 4 days. Freezer: freeze in portions for up to 3 months and thaw overnight in the refrigerator. To reheat, warm in a saucepan or microwave with 2 to 4 tbsp (30 to 60 ml) of broth or water per serving, stirring often, until hot and creamy.

Substitutions

dry white wine, such as Pinot Grigio → Additional broth plus 1 tsp white wine vinegar. Use ¼ cup (60 ml) broth and add the vinegar with the lemon juice at the end.
Parmesan cheese → Pecorino Romano or nutritional yeast. Pecorino is saltier, so reduce the salt by ¼ tsp. Use 3 tbsp nutritional yeast with olive oil in place of butter for a dairy-free version.
fresh sage leaves → Fresh thyme leaves (1½ tsp total). Thyme is milder and works well with the squash. Dried sage is stronger, so use ½ tsp in total.
butternut squash → Peeled sweet potato or kabocha squash, cut ½-inch (1.25 cm) cubes. Same weight and same cook time. Pre-cut packaged squash also works.

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Steps

Prep the vegetables

Sauté the onion

Toast quinoa and aromatics

Deglaze the pot

Layer in squash and broth

Pressure cook

Natural release

Stir until creamy

Finish with cheese and butter

Rest and serve

Good to know

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