Butternut Squash Farro Risotto

Turn the Instant Pot on sauté mode and add in oil and onion. Cook, stirring occasionally until translucent (about 5 minutes). Add farro, stir for another 2 minutes. Add water and salt, stir and allow to cook until most of the water is absorbed.

Add butternut squash and chicken stock. Close and lock the lid of the Instant Pot. Turn the steam release handle to sealing position. Press rice and cook at low pressure for 12 minutes.

When the time is up, utilize the quick pressure release and then open the lid. Turn off and unplug the pot.
Add cheese and butter, fold to combine. Garnish with fresh parsley and/or sage and serve.