Name: Creamy Vegan Butternut Squash Risotto in the Instant Pot Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 6 cups butternut squash, peeled and cut into ~¾-inch cubes (about 1 large squash or 850 g); 3 Tbsp olive oil, divided; ¼ tsp sea salt; 1 large bulb garlic; 2 Tbsp vegan butter (such as Miyoko’s, or substitute with olive oil); 1 cup uncooked Arborio rice; ¼ cup vegetable broth; 2 cups water; 1 (14-oz / 400 ml) can light coconut milk; ½ tsp sea salt; ¼ cup vegan Parmesan cheese, plus more for serving; ½ cup pine nuts; 1 Tbsp olive oil; ¾ cup chopped fresh sage (about 30 medium leaves); ⅛ tsp sea salt

Jump to Recipe· 4.3 from 73 reviews

If you’re craving something comfortingly creamy, luxuriously rich, and delightfully plant-based, look no further than this Creamy Vegan Butternut Squash Risotto in the Instant Pot Recipe. It blends the natural sweetness of roasted butternut squash with the luscious texture of Arborio rice cooked to perfection using the Instant Pot, delivering a meal that’s velvety, flavorful, and incredibly satisfying. Whether you’re a seasoned vegan or just someone who loves good food, this dish will become an instant favorite to enjoy any time of year.

Ingredients You’ll Need

The image shows a half bright orange butternut squash placed on a white marbled surface next to fresh green sage leaves. Around the squash, there are small white bowls and wooden spoons holding different ingredients: a bowl of pale yellow pine nuts, a bowl with white grains that look like rice, a small bowl with white cream cheese, a wooden spoon filled with coarse white salt, and a wooden bowl with light yellow grated cheese. There is also a small glass jug with white milk, a round white bowl with garlic cloves inside, a bowl with yellow olive oil, and a glass filled with pale yellow liquid. All items are arranged neatly on the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

The beauty of the Creamy Vegan Butternut Squash Risotto in the Instant Pot Recipe is how simple yet thoughtfully chosen the ingredients are. Each plays a key role in creating the delicate balance of flavors and creamy texture that makes this dish so comforting and special.

Butternut squash (6 cups): Roasting enhances its natural sweetness and gives the risotto its vibrant color.
Olive oil (3 Tbsp, divided): Adds richness and helps to roast and toast ingredients evenly.
Sea salt (½ tsp + ¼ tsp + ⅛ tsp): Brings out the depth of every flavor without overwhelming the dish.
Garlic bulb (1 large): Roasting mellows the garlic into a sweet, buttery note that blends seamlessly into the risotto.
Vegan butter (2 Tbsp): Creates that classic creamy mouthfeel associated with traditional risotto.
Arborio rice (1 cup): The star grain that absorbs all the liquid and flavor, resulting in the perfect risotto texture.
Vegetable broth (¼ cup): Adds depth and a hint of savoriness during the toasting phase.
Water (2 cups): The main cooking liquid that helps tenderize the rice.
Light coconut milk (1 can, 14 oz): Brings a subtle sweetness and creaminess without overpowering the dish.
Vegan Parmesan cheese (¼ cup, plus more for serving): Enhances umami and adds a cheesy dimension.
Pine nuts (½ cup): Toasted for crunch and a buttery accent topping.
Fresh sage (¾ cup chopped): Its earthy aroma crisps up beautifully in olive oil, adding a herbaceous crunch.

How to Make Creamy Vegan Butternut Squash Risotto in the Instant Pot Recipe

Step 1: Roast the Butternut Squash and Garlic

Start by preheating your oven to 425°F (218°C). Toss the peeled, cubed butternut squash with 2 tablespoons of olive oil and a pinch of sea salt before spreading it evenly on a parchment-lined baking sheet. Next, slice the top off your garlic bulb to expose the cloves and drizzle with the remaining tablespoon of olive oil. Wrap it tightly in parchment or foil and nestle it right on the sheet next to the squash. Roast these for about 35 to 40 minutes, stirring the squash halfway so it cooks evenly. Once the squash is out, leave the wrapped garlic in the oven for an extra 10 minutes to reach that perfectly tender, caramelized softness.

Step 2: Prepare the Pine Nut and Sage Topping

While your squash is roasting, grab a dry skillet over medium heat to lightly toast the pine nuts until golden and fragrant, about 5 minutes. Transfer the nuts to a mortar and pestle and give them a gentle crush, leaving some pieces whole to add texture. In the same skillet, heat a tablespoon of olive oil and add the chopped fresh sage, letting each leaf sizzle until crisp and browned. Combine the sage with the pine nuts and a sprinkle of salt, tossing them together to create a savory, aromatic topping that will elevate your risotto even further.

Step 3: Toast the Arborio Rice and Begin Cooking

Flip your Instant Pot on to the Sauté mode and melt the vegan butter. Add the Arborio rice and stir thoroughly so each grain is coated in butter. Spread it in an even layer and let it toast for about one minute, which helps develop a nutty flavor that deepens your risotto’s complexity. Then, pour in the vegetable broth and continue stirring for 1 to 2 minutes, allowing the broth to absorb partially into the rice.

Step 4: Pressure Cook the Risotto

To the pot, add the water, coconut milk, and the half teaspoon of sea salt, stirring to make sure no rice is stuck to the bottom. Lock the lid on your Instant Pot and make sure the valve is set to sealing mode. Let it pressure cook on High for 8 minutes. The pot will take around 10 minutes to build pressure, and once done, do a quick release. Your risotto will look creamy and tender but will thicken nicely as it stands.

Step 5: Blend and Finish the Risotto

Squeeze the softened roasted garlic cloves from their skins, then mash them together with about one-third of the roasted butternut squash until smooth. Stir this flavorful purée into the risotto along with the vegan Parmesan, creating an extra level of creaminess and richness. Divide the risotto into bowls, top with the remaining roasted squash cubes, and finish with the toasted pine nut and sage mixture or an extra sprinkle of vegan Parmesan for sparkle.

How to Serve Creamy Vegan Butternut Squash Risotto in the Instant Pot Recipe

The image shows a white bowl filled with creamy risotto topped with orange chunks of roasted squash, green herb sauce drizzled generously, and fresh sage leaves placed on top. A metal spoon is resting inside the bowl, partially scooping the risotto. To the left is a wooden tray holding a small white bowl of green herb sauce and a wooden bowl filled with grated cheese. The bowls are placed on a white marbled surface with a dark green cloth slightly tucked underneath. The colors are warm with a mix of creamy, orange, green, and white. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a fragrant, crisp sage and pine nut topping not only gives delightful texture contrast but also amps up the herbaceous aroma. A fresh crack of black pepper or a scattering of extra vegan Parmesan is also a lovely touch to balance sweet and savory flavors perfectly.

Side Dishes

This risotto pairs wonderfully with vibrant, lightly dressed green salads or roasted seasonal vegetables like Brussels sprouts or asparagus. For a heartier meal, steamed greens such as kale or collard greens with a splash of lemon can brighten the richness of the dish.

Creative Ways to Present

For an impressive dinner party, serve the risotto in charming shallow bowls or on sterilized hollowed-out squash halves for stunning visuals. Drizzle a bit of sage-infused olive oil over each plate or sprinkle with microgreens for color and an upscale touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

If you have any leftover risotto, store it in an airtight container in the refrigerator for up to 3 days. The creamy texture will firm up, but it will still be delicious when reheated properly.

Freezing

You can freeze this risotto in portions inside freezer-safe containers for up to 2 months. Keep in mind the texture may slightly change after freezing, but the flavors remain delightfully intact.

Reheating

For the best results, gently reheat the risotto on the stove over low heat. Add a splash of water or plant-based milk as it warms to revive that creamy consistency. Stir frequently until heated evenly and creamy once again.

FAQs

Can I use a different type of squash for this risotto?

Absolutely! While butternut squash offers a perfect balance of sweetness and creaminess, you can substitute delicata or kabocha squash for a slightly different flavor and texture. Just be sure to adjust roasting times as needed.

Is there a substitute for vegan Parmesan in this recipe?

Yes, you can use nutritional yeast as a cheesy, nutty alternative if you don’t have vegan Parmesan on hand. It provides similar umami without altering the creamy texture.

How can I make this recipe nut-free?

Skip the pine nuts and do not add any nut-based toppings. You can replace them with toasted pumpkin seeds or sunflower seeds for crunch without nuts.

Can this risotto be made without the Instant Pot?

Definitely! You can make it on the stovetop, but expect a longer cooking time and more attention stirring the rice slowly while gradually adding broth to get that creamy texture.

What wine pairs well with this creamy vegan risotto?

A crisp, unoaked white wine like Pinot Grigio or Sauvignon Blanc complements the warm, nutty flavors and richness of the risotto wonderfully, balancing creaminess with refreshing acidity.

Final Thoughts

There is something truly magical about the way this Creamy Vegan Butternut Squash Risotto in the Instant Pot Recipe wraps warmth, comfort, and bright fall flavors into one bowl. I urge you to try it and discover how easily you can create a stunningly delicious vegan dish that feels both indulgent and wholesome. It’s a guaranteed crowd-pleaser that feels like a hug in every bite—perfect for cozy dinners or special occasions.