How to Make It
Set Instant Pot to sauté. Add olive oil and butter; heat until butter is melted. Add leek, shallot, garlic, and sage; cook, stirring often, until softened, about 5 minutes.
Add rice; cook, stirring often, for 2 minutes. Stir in wine and cook 1 minute. Stir in chicken broth and squash. Cover Instant Pot and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE for 6 minutes. Release pressure naturally. (Steam is fully released when pressure valve drops.) Uncover and turn off Instant Pot.
Stir in grated Parmesan, salt, and pepper. Garnish with shaved Parmesan and leaf sage, if desired.