These recipes are untested but I am putting them here so I don't lose them when I am ready to cook em!

Butternut Squash risotto-vegetarian with dairy

• 2 tablespoons butter or extra-virgin olive oil
• 1 shallot. chopped
• 3 garlic cloves, chopped
• 2 cups rice
• 1/2 cup white wine
• 4 cups 'chkin' broth
• 16 ounces fresh cubed butternut squash
• 1/2 cup grated Parmesan cheese
• 1 tsp of yondu
• black pepper to taste

Instructions

• Set Instant Pot to sauté, and add butter or olive oil, shallot, amd garlic. Cook, stirring often, for about 2 minutes, just until the shallot is softened.
• Stir in the rice and cook for 2 minutes. Stir in the wine and cook 1 minute more. Stir in the chicken broth and squash. Cover, seal, and cook for 6 minutes on manual/high pressure.
• When the 6 minutes is up, allow pressure to release naturally for 15 minutes, then open the valve to release the rest.  Stir in grated Parmesan, yondu and a few turns of pepper.