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5 from 11 votes

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.
Prep Time10 mins
Cook Time15 mins
Instant Pot Pressurizing Time10 mins
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
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

Serving: 1serving - makes 4 | Calories: 272kcal | Carbohydrates: 29g | Protein: 10g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 19mg | Sodium: 378mg | Potassium: 1000mg | Fiber: 7g | Sugar: 7g | Vitamin A: 11162IU | Vitamin C: 94mg | Calcium: 117mg | Iron: 3mg