from Time Inc’s Instapot All-Time Best Recipes
Ingredients:
2 teaspoons olive oil 1/2 cup yellow onion finely chopped 1 1/2 cups Arborio rice or other short-grain rice 1 cup Water 1/2 teaspoon table salt 1/4 teaspoon black pepper freshly ground 3 cups butternut squash cubed into 3/4 inch pieces and peeled 28.5 ounces beef broth low sodium, 2 cans 1/2 cup Parmigiano-Reggiano cheese grated, about 2 ounces 3 tablespoons unsalted butter 2 tablespoons fresh parsley finely chopped
Preparation:
Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, and cook, stirring constantly, 5 minutes.
Add rice; cook, stirring constantly, 1 minute or until rice is coated with oil.
Add 1⁄2 cup of the water, salt, and pepper. Cook, stirring constantly, until water is absorbed. Stir in remaining 1⁄2 cup water, squash, and broth.
Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press Rice, and cook at Low Pressure 12 minutes.
When time is up, open the cooker using Quick Pressure Release. Turn cooker off.
Add cheese, butter, and parsley, stirring until creamy. Serve immediately.