Instant Pot Butternut Squash & Cheddar Rice
Ingredients
1 whole butternut squash, peeled and cubed
1 cup jasmine rice
3 cups vegetable or chicken broth
ยฝ yellow onion, diced
ยพ cup sharp cheddar cheese, shredded
1 tsp Italian seasoning
ยฝ tsp garlic powder
1 bay leaf
Salt and black pepper, to taste
Fresh parsley, chopped, for garnish
Optional: 1 tsp dark miso
Instructions
Set the Instant Pot to Sautรฉ.
Add a small amount of oil and sautรฉ the onion for 3โ4 minutes until softened.
Add the jasmine rice and stir for 1 minute.
Add the butternut squash, broth, Italian seasoning, garlic powder, bay leaf, salt, and pepper. Stir well.
Secure the lid and set the valve to Sealing.
Cook on High Pressure for 4 minutes.
Allow a 10-minute Natural Release, then carefully release any remaining pressure.
Remove the bay leaf.
Stir vigorously for 1โ2 minutes, allowing some of the squash to break down and create a creamy texture.
Stir in the cheddar cheese until fully melted. If using, stir in the dark miso.
Taste and adjust seasoning as needed.
Garnish with fresh parsley and serve.
Notes
If the mixture is too thick, add a splash of broth or water.
If it is too thin, use Sautรฉ for a few minutes while stirring.
Leftovers reheat well and may become even creamier the next day.