In the removable cooking pot, sauté the onions and rice until the onion is translucent, about 5 minutes. Add chopped garlic and sauté an additional 30 seconds.
Add the broth and wine. Close and lock the lid. Pressure cook on HIGH for 7 minutes.
When done, use the quick release method to release pressure and open the cooker. Stir until risotto develops a creamy texture. If rice is too dry, add a bit more broth; if it is too wet, stir on a hotter setting (i.e. Sauté, Simmer) for a few minutes until the rest of the liquid is absorbed.
Gently stir in the defrosted butternut squash cubes, thyme and parmesan cheese. Season with salt and pepper to taste. Serve immediately garnished with additional freshly chopped thyme.
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