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Instant Pot® Corn Risotto
Instant Pot® Corn Risotto
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Instant Pot® corn and bacon risotto, quick and no stirring required. Perfect as a side or main dish.
Ingredients:
  • 1 clove garlic, minced
  • 2 slices bacon
  • 2 tablespoons minced shallot
  • 1.25 cups chicken stock, divided, or more to taste
  • 2 ears fresh corn, kernels cut off
  • 0.5 cup arborio rice
  • 1 tablespoon butter
  • 0.25 cup white wine
  • 0.5 cup shredded Parmesan cheese
  • 1 teaspoon chopped fresh oregano, or to taste
  • 1 pinch granulated garlic
  • 1 pinch salt
Instructions:
  • Preheat a multi-functional pressure cooker like Instant Pot® using the Saute function. Cook bacon until crisp, about 3 to 4 minutes, then transfer to a rack. Saute shallot and garlic until fragrant, around 2 minutes. Add 1 cup chicken stock. Stir in corn, rice, and butter. Pour in remaining 1/4 cup chicken stock and white wine. Turn off the Saute function.
  • Secure the lid tightly. Choose high pressure as per your appliance's guidelines; set the timer for 5 minutes. Wait for 10 to 15 minutes for pressure to build up.
  • Chop the bacon while the risotto is cooking.
  • Follow the manufacturer's instructions to release pressure gently using the quick-release method for about 5 minutes. Remove the lid, then mix in chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt until well blended. Add additional chicken stock, 1 tablespoon at a time, if the risotto appears dry.

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