Instant Pot Paleo Butternut Squash Risotto uses cauliflower rice for a fall-themed risotto that's ready in less than an hour!
Cozy up to this low-calorie, gluten-free, and paleo-friendly recipe that comes together in a hands-off way. Thanks to the Instant Pot, this butternut squash risotto is ready in less than an hour. Cauliflower rice stands in for traditional rice in this comfort food favorite inspired by the flavors of autumn.
Instant Pot Paleo Butternut Squash Risotto Ingredients:
- 1 tablespoon ghee
- 1 teaspoon minced garlic
- ½ cup chopped sweet white onion
- 4 cups riced cauliflower
- 2 cups cubed butternut squash
- ⅔ cup chicken stock
- ¾ cup full-fat canned coconut milk
- 1 tablespoon AIP Paleo Powder Seasoning
- 1 tablespoon fresh chopped sage
- 1 tablespoon cassava flour or arrowroot flour
- 4 strips bacon, cooked and chopped
For Serving
- 12 oz. asparagus, ends trimmed
- 1 tablespoon ghee
- ¼ teaspoon sea salt
- 1 lb. green and red seedless grapes
How to Make Instant Pot Paleo Butternut Squash Risotto
Just about everything is made in the Instant Pot, including the asparagus side dish. Start with that! Melt a little ghee in the pot, cook the asparagus, and then set it aside. Then, you add more ghee, onions, cauliflower rice, cubed butternut squash, along with the liquids. In this case, we are using coconut milk and chicken stock. Season with our favorite paleo seasoning, and seal the Instant Pot and set it. When the dish is ready, top with fresh chopped sage, some cassava or arrowroot flour for a little thickening, and the chopped and cooked bacon. Because some chopped bacon as garnish is never a bad idea.
Substitutions and Alterations
- Other squashes would work here, too, as long as they are firm and orange-fleshed, such as kabocha, hubbard, or acorn squash. We like butternut because it's widely available and you can often find them in grocery stores in the produce department, pre-cut and shrink-wrapped, which saves you time. (But, granted, costs you more upfront.)
- Skip using sweet potatoes instead; they will likely get too soft.
- If you don't need to eat this as a paleo risotto,(i.e, you eat cheese), by all means dust some freshly grated Parmesan over the top of this dish.
- Make this vegan by eliminating the bacon and using vegetable stock. Sprinkle on some nutritional yeast for a nutty, cheese-like topping. (And next time, make our vegan butternut squash casserole meal prep.)
- Skip the asparagus altogether and make a green salad to serve alongside this Instant Pot paleo butternut squash risotto, and prep it accordingly.
- Serve with strawberries and/or blueberries instead of grapes, if desired.
How to Store Instant Pot Paleo Butternut Squash Risotto
This recipe will keep in the fridge for 4 to 5 days, like most of the ones we put together here. Keep it in a sealed, airtight container. Reheat gently in the microwave or on the stovetop over low heat.
You can also freeze leftovers from this Instant Pot risotto if desired, but the "rice" might not reconstitute so well. It will still taste good and it will keep you from wasting food. Just defrost in the fridge overnight or in the microwave and reheat as desired. Adding some freshly chopped sage again and more bacon will perk up this dish considerably.
READ MORE: Fall food lovers want 25 Easy Butternut Squash Recipes!
Equipment
- Instant Pot
Ingredients
- 2 tablespoon ghee
- 1 teaspoon minced garlic
- ½ cup chopped sweet white onion
- 4 cups riced cauliflower
- 2 cups cubed butternut squash
- ⅔ cup chicken stock
- ¾ cup full-fat canned coconut milk
- 1 tablespoon AIP Paleo Powder Seasoning
- 1 tablespoon fresh chopped sage
- 1 tablespoon cassava flour or arrowroot flour
- 4 strips bacon cooked and chopped
For Serving
- 12 oz. asparagus ends trimmed
- 1 tablespoon ghee
- ¼ teaspoon sea salt
- 1 lb. green and red seedless grapes
Instructions
- Chop asparagus into 3-inch pieces. Press the sauté setting on the Instant Pot and add 1 tablespoon of ghee. Add asparagus and sauté for 6-8 minutes. Divide asparagus among one each of the small compartments of 4 white MPOF containers. Sprinkle with salt.
- With the Instant Pot still on sauté, melt the other tablespoon of ghee. Add the onion and sauté for 5 minutes, stirring regularly. Press Cancel and stir in the garlic.
- Add cauliflower rice, butternut squash, chicken stock, and coconut milk, along with the Paleo Powder seasoning. Stir to combine.
- Secure lid and close vent valve. Press manual setting, and set it for 2 minutes.
- When the timer goes off, quick release the pressure valve and wait for pressure to release. Open the lid and stir in the fresh sage. Press sauté setting and stir in cassava flour to thicken the risotto for 2-3 minutes. Press Cancel.
- Divide risotto among the large compartments of 4 MPOF white containers and sprinkle with the chopped bacon. Add grapes to the remaining small compartments. Your meals are prepped!
Nutrition
