Instant Pot Sage Risotto

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Do you love Risotto?  This simple Instant Pot recipe will give you a creamy comfort food dinner of Sage Risotto!  This is even a Vegan recipe if you sub vegetable broth for the chicken broth.  Risotto is made with rice, so this is also gluten free.  The avocado oil used makes all the difference as it lends a very buttery flavor to the dish.

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Instant Pot Sage Risotto

 

I am partial to one type of Instant Pot…check out my IP review here.   Then check out the photos on how easy this recipe is to make.   Recipe follow the photos.  Enjoy.

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Instant Pot Sage Risotto

This simple Instant Pot recipe will give you a creamy comfort food dinner of Sage Risotto!  This is even a Vegan recipe if you sub vegetable broth for the chicken broth. 
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: entree
Cuisine: American
Servings: servings
Calories: 302kcal
Author: My Dairy-Free Gluten-Free Life

Ingredients

  • 2 cups arborio rice
  • 5 cups quality chicken stock or vegetable broth
  • 1 cup of squash pieces honestly, cooked or raw, either will work fine as long as the pieces are small, I use whatever I happen to have on hand.
  • 1 cup of onions
  • 2 tablespoons avocado oil
  • salt and pepper to preference
  • a few leaves of fresh sage

Instructions

  • Finely chop the onions and sauté in the instant pot along with the salt, pepper and oil using the Sauté setting. *Be sure to fully cook and then brown the onions to ensure a smooth finished flavor. 
When the onions are done, add in the risotto and continue to sauté for a few minutes before adding in the rest of the ingredients.
  • Set the lid to the lock position
  • Select the Manual setting for 7 minutes.
  • At the end of the cook time carefully use quick release (QR) on the pot to release the rest of the steam.
  • Stir the risotto and squash together for a creamy and smooth texture and serve.

Notes

Nutritional values based on one serving

Nutrition

Calories: 302kcal | Carbohydrates: 58g | Protein: 4g | Fat: 5g | Sodium: 206mg | Potassium: 171mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2500IU | Vitamin C: 6.8mg | Calcium: 31mg | Iron: 3.1mg

 

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9 Comments

  1. I’ve been experimenting with the carnivore diet…after being vegetarian for over 20 years! I love your recipes. I am slowly adding beans and grains into my diet. Thank you!

    1. I do eat some chicken, meat and lots of fish…I try to keep red meat once a month.
      But I was Vegan along time…and it’s so hard to stay vegan when no one else eats that way in the family. Especially living in AK and we fish!! And then Winters in FL and we fish! I don’t buy fish. We use our own we catch. I’m glad you enjoy my recipes. Many are family recipes I’ve converted to being dairy and gluten free. My gut gave me so many problems and a naturopath found my problems with gluten & dairy. I am so much better not eating them!

  2. I don’t think I have ever had Risotto before. This sounds so good. I will try it out. Thank you for sharing

  3. I have seen so many recipes for Instant Pots lately.I am going to have to buy one just to try these delicious recipes.

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