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What Great Grandma Ate / Recipes / 30 Minutes or Less / Paleo Instant Pot Butternut Squash Risotto (Whole30, Vegan, AIP)

Paleo Instant Pot Butternut Squash Risotto (Whole30, Vegan, AIP)

Last Updated on December 12, 2019 by Jean Choi 16 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

This Instant Pot Butternut Squash Risotto is grain free by using cauliflower rice, but you’ll never guess by how comforting and flavorful it tastes! You can cozy up with it as a main dish and it’s also a perfect holiday side.

Paleo Instant Pot Butternut Squash Risotto in bowl

I’ve seen people making fun of how much cauliflower is used as a low carb substitute for everything these days, but using it as risotto replacement is nothing to laugh at. Trust me. I was honestly surprised at how much it tasted like the real deal when I took a bite for the first time.

Paleo Instant Pot Butternut Squash Risotto Recipe

Because my Instant Pot Mushroom Risotto (using cauliflower rice!) was such a huge hit, I decided to create a butternut squash variation of the paleo risotto. It turned out so flavorful and it’s such a perfect side dish to serve if you are hosting a holiday dinner.

Not only that, this Instant Pot cauliflower risotto caters to so many different diets and food allergies so you can please all the guests. It’s grain free, Whole30, AIP-friendly, and vegan as well, and I love that you can save space on the stovetop and the oven with this Instant Pot method!

photo for how to make butternut squash risotto in the instant pot
Whole30 cauliflower risotto with butternut squash in a bowl

How to Make Butternut Squash Risotto in the Instant Pot

Because this is an Instant Pot cauliflower risotto, it actually requires way shorter cooking time than real risotto. Here are the simple and easy steps to making this paleo and Whole30 cauliflower risotto.

  1. Rice the cauliflower. I usually do this easily by putting the florets in a food processor and pulsing a few times.
  2. Sauté the aromatics in the Instant Pot, and then add the butternut squash. Since squash is a bit hardy, you’ll need to cook it for about 8 minutes so the outer layer can soften.
  3. Add cauliflower rice and liquids and cook in the Instant Pot for 2 minutes.
  4. Sprinkle starch to thicken the risotto.
  5. Stir in sage. Don’t forget this step. It adds so much flavor to this delicious butternut squash paleo risotto.

You can eat this dish alone as a cozy meal, or you can serve it as a side with your favorite meat dish!

close up of Paleo Instant Pot Butternut Squash Risotto

Can I Make Any Substitutions?

Yes! This Whole30 cauliflower risotto is actually quite forgiving with the adjustments in ingredients and this allows you to make variations for different diets.

  • While ghee is the best option because it provides so much comforting flavor, you can use coconut oil as an AIP or vegan substitution.
  • If you are out of shallots, use 1 small onion instead.
  • Butternut squash can be replaced with any other winter squash you love. I’m really excited to try this recipe with kabocha squash next, or even sweet potatoes!
  • Bone broth can be replaced with chicken broth, vegetable broth, or even water if you don’t have any kind of broth on hand.
  • If you don’t have tapioca starch to thicken this yummy Instant Pot butternut squash risotto, you can use equal amount arrowroot starch with same results.

It just takes some simple, healthy ingredients to make this delicious paleo risotto. It’s even amazing to have as leftovers so make multiple batches and enjoy for several days!

Other recipes you might love…

  • Instant Pot Paleo Cauliflower Mushroom Risotto (Whole30, Vegan, AIP)
  • Cauliflower Mexican Rice (Paleo, Vegan, Keto, Whole30)
  • Lemon Turmeric Roasted Cauliflower (Paleo, Whole30, AIP, Keto, Vegan)
  • Whole30 Roasted Squash Salad (Paleo, Vegan)

Paleo Instant Pot Butternut Squash Risotto (Whole30, Vegan, AIP)

This Instant Pot Butternut Squash Risotto is grain free by using cauliflower rice, but you'll never guess by how comforting and flavorful it tastes! You can cozy up with it as a main dish and it's also a perfect holiday side.
5 from 12 votes
Print Pin Rate
Course: Main Course, Side Dish
Keyword: aip holiday recipes, how to make butternut squash risotto, instant pot cauliflower risotto, paleo risotto, vegan thanksigiving sides, whole30 cauliflower risotto, whole30 thanksgiving sides
Prep Time: 10 minutes
Cook Time: 15 minutes
Instant Pot Pressurizing Time: 10 minutes
Servings: 4 servings
Calories: 272kcal

Ingredients

  • 1 large cauliflower or 5 cups pre-riced cauliflower
  • 2 tbsp ghee or coconut oil for AIP or vegan
  • 2 shallots chopped
  • 4 cloves garlic minced
  • 3 cups cubed butternut squash
  • 3/4 tsp sea salt or more to taste
  • 1/4 tsp ground black pepper omit for AIP
  • 1/4 cup nutritional yeast
  • 1/2 cup full-fat coconut milk
  • 1 1/2 cup bone broth or vegetable broth or water for vegan
  • 2 tbsp tapioca starch
  • 2 tbsp fresh sage chopped

Instructions

  • Remove the leaves off the cauliflower and cut off the florets from the roots. Use a cheese grater or a food processor with a grater attachment, and grate the cauliflower into the size of rice. 
  • Set a 6qt  Instant Pot to "Sauté" and let it heat for 5 minutes until it indicates that it's hot. Add ghee or coconut oil and make sure to coat the bottom of the pan.
  • Add shallot and garlic and cook stirring for 4-5 minutes until soft and translucent.
  • Add cubed squash, salt, and pepper, and sauté for 8 minutes until the squash is soft on the edges.
  • Turn off the Instant Pot and stir in cauliflower rice, nutritional yeast, coconut milk, and bone broth.
  • Seal the lid, make sure the pressure valve is set to close, and set the Instant Pot to "Manual" for 2 minutes.
  • Once it finishes to a beep, immediately release the pressure valve and open the lid.
  • Sprinkle tapioca starch evenly over the risotto and stir until thickened. You can drain some of the liquid if there's too much (this depends on how much moisture was in your cauliflower).
  • Add more salt, if desired, then stir in sage before serving.
Nutrition Facts
Paleo Instant Pot Butternut Squash Risotto (Whole30, Vegan, AIP)
Amount Per Serving (1 serving – makes 4)
Calories 272 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 11g69%
Cholesterol 19mg6%
Sodium 378mg16%
Potassium 1000mg29%
Carbohydrates 29g10%
Fiber 7g29%
Sugar 7g8%
Protein 10g20%
Vitamin A 11162IU223%
Vitamin C 94mg114%
Calcium 117mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | December 3, 2019

Comments

  1. Irena Macri says

    December 9, 2019 at 11:40 am

    5 stars
    Comfort in a bowl, super tasty. Reminds me of my cauliflower pumpkin dal as well. Love the sweetness of the squash in this, gives it lots of starch as well.

    Reply
  2. Carina says

    December 10, 2019 at 5:09 am

    5 stars
    So tasty! Love that you’ve made the risotto with cauliflower rice, comfort food at its best!

    Reply
  3. Joni Gomes says

    December 10, 2019 at 6:08 am

    5 stars
    I am obsessed with this recipe! Love the combo of butternut squash with cauliflower and the additions of nutritional yeast and coconut milk are amazing!! Will make again!

    Reply
  4. Raia Todd says

    December 11, 2019 at 8:23 am

    5 stars
    My hubby is the risotto king at our house. He’s going to love this!

    Reply
  5. Heather H says

    December 12, 2019 at 7:04 am

    5 stars
    Yum, yum, yum! This just screams “perfect winter meal”! Can’t wait to try it out on the fam.

    Reply
  6. Diane Mcg says

    December 12, 2019 at 3:12 pm

    Can you make this without nutritional yeast

    Reply
    • Jean Choi says

      December 12, 2019 at 4:12 pm

      Yes! You can just omit it.

      Reply
  7. Annemarie says

    December 13, 2019 at 6:29 am

    5 stars
    I’m excited to try this. I’m always looking for new ways to use butternut squash.

    Reply
  8. Hope Pearce says

    December 13, 2019 at 1:53 pm

    5 stars
    Loving the butternut squash in here! This looks so comforting and delicious!

    Reply
  9. ChihYu says

    December 13, 2019 at 3:32 pm

    5 stars
    I love the butternut squash in this risotto! So flavorful!

    Reply
  10. Stacey Crawford says

    December 14, 2019 at 11:31 am

    5 stars
    Wow, Jean, you have outdone yourself! This is excellent. The butternut squash is so creamy and yummy is this recipe!

    Reply
  11. Zuzana says

    December 15, 2019 at 4:08 am

    looks nice !

    Reply
  12. Jennifer Fisher says

    December 15, 2019 at 5:46 am

    5 stars
    Oh my! My knees just buckled . . this looks so creamy and delicious, plus squash for some veggie love! Totally making this as a side to our beef tenderloin for Christmas.

    Reply
  13. Kari - Get Inspired Everyday! says

    December 16, 2019 at 6:58 am

    5 stars
    What perfect comfort food, and I love that it’s absolutely packed with veggies as well!

    Reply
  14. Michelle says

    February 27, 2020 at 6:58 pm

    5 stars
    Delicious! I really enjoyed this. I added bacon and kale to mine!

    Reply
    • Jean Choi says

      February 27, 2020 at 9:17 pm

      What an amazing idea. YUM.

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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