Instant pot creamy butternut squash risotto

1 tablespoon vegetable oil
2 tablespoons salted butter, melted
1 medium yellow onion, chopped
1 tablespoon crushed garlic
4 cups of butternut squash, peeled and largely diced
2 cups Arborio rice
4 1/2 cups vegetable broth
1/2 cup dry white wine
8 ounces Baby Bella mushrooms
1 – 2 teaspoons seasoned salt
1/4 teaspoon white pepper
1/2 tsp of black pepper
1/4 tsp nutmeg
1/4 tsp of Italian seasoning
1/4 teaspoon dried parsley
5 ounce bag baby spinach
1/2 cup grated Parmesan cheese 

Add the butter and oil to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles.

Add the onion and cook for about 2 minutes so it softens and just lightly browns. Add in the butternut squash and stir with the onions for another 1-2 minutes (the squash will be very hard, but don’t worry – it will completely soften up after pressure cooking). Next, add in the mushrooms, stir and cook for another minute. Finally, add the garlic, stir with everything else and cook for another 3 minutes.

Add in the white wine and once it bubbles, let it do so for another 2 minutes so some of the alcohol burns off. Add rice and stir. Add in the broth, seasoned salt, white pepper, black pepper, nutmeg, Italian seasoning and dried parsley. Stir well, deglazing the bottom of the pot and then place the spinach on top (but do NOT mix in with everything else – just let it rest on top. Also, it may look like a LOT of spinach is in there but you’ll be shocked at how it cooks down).

Secure the lid, hit “Manual” or “Pressure Cook” High Pressure for 6 minutes. Quick release when done and stir the spinach in with the risotto (when you do this, the spinach will have become nothing but little green strands).

Add in the grated Parmesan, stir and transfer to a serving bowl.

Madras Lentils/Daal Makhani with brown rice from ministryofcurry.com

  • 1 cup Black Gram Beans/adzuki beans/whole brown lentils
  • 1/3 cup Red Kidney Beans
  • 1 tablespoon oil ghee or coconut oil
  • 1 teaspoon cumin seeds
  • 1 cup finely diced onion
  • 1/4 teaspoon turmeric powder
  • 2 tablespoon fresh ginger grated
  • 2 cups diced tomatoes
  • 2 teaspoon kosher salt
  • 2 teaspoon kashmiri red chili powder
  • 1/2 cup light cream or coconut cream or cashew cream
  • 1 teaspoon garam masala optional for non-spicy lentils
    1/2 tbsp coriander powder
  • 1 tbsp. dried fenugreek
  • 1/2 tbsp  cumin powder
  • cilantro for garnish

Rice:

  • 1 cup brown rice
  • 1 tsp salt

  1. Rinse and soak black gram beans and red kidney beans in 3 cups of water. Overnight or 6-8 hours. Drain the water after soaking and keep the beans aside.
  2. Set Instant Pot to Sauté(more) mode. Once the “Hot” sign displays, add oil and cumin seeds. Add onions and mix well.
  3. Add turmeric powder, fresh ginger, tomatoes, salt, red chili powder, 1/2 tablespoon of cumin powder, 1/2 tablespoon coriander powder, 1 tablespoon of minced garlic along with ginger and red chili powder, 1 tablespoon kasoori methi {dried fenugreek leaves} along with fresh cilantro in the end. 3. You can also add more or less red chili powder and garam masala to adjust the spice level.and beans. Mix well.
  4. Add 2 cups of water.

For pot in pot rice (optional)

  1. Rinse and drain rice. Add rice, 2 cups of water and salt in a stainless steel container.
  2. Put a tall trivet ( I have a 2.75 inch one from amazon) over the beans.
  3. Place rice container on the trivet.
  4. Close Instant Pot with pressure valve to sealing. Cook on Manual(Hi) for 30 minutes followed by Natural Pressure Release.
  5. Open Instant Pot and set to saute mode.
  6. Carefully take out the Rice container and the trivet.
  7. Stir in cream, add garam masala (optional) and garnish with cilantro.