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Instant Pot® Fresh Corn Risotto
Instant Pot® Fresh Corn Risotto
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Instant Pot® makes creamy corn risotto in no time with minimal effort compared to stovetop method.
Ingredients:
  • 3 tablespoons butter, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 2 ears fresh corn, kernels cut from cob
  • 0.5 cup finely chopped red onion
  • 1.5 cups Arborio rice
  • 0.5 cup white wine
  • 4 cups chicken broth
  • 0.5 cup grated Parmigiano-Reggiano cheese
  • 0.5 teaspoon chopped fresh parsley
Instructions:
  • Preheat your Instant Pot® using the Saute function. Melt 1 tablespoon of butter with 1 tablespoon of olive oil. Stir until the butter is melted. Add the corn kernels and cook for about 2 minutes, stirring occasionally. Transfer the corn to a bowl and set aside.
  • Drizzle in the remaining 2 tablespoons of olive oil, then sauté the red onion for 1 minute. Add garlic and rice, ensuring every grain is coated in the oil. Toast the rice for about 2 minutes until fragrant. Pour in white wine and let it simmer for 30 seconds. Finally, stir in the chicken broth.
  • Turn off the Saute function, lock the lid, and select high pressure per manufacturer's instructions. Set timer for 6 minutes and let pressure build for 5 to 10 minutes.
  • Carefully release pressure using the quick-release method following manufacturer's guidelines for about 5 minutes. Unlock and remove the lid, then stir in corn and the remaining 2 tablespoons of butter until risotto is creamy for about 1 minute. Add Parmigiano-Reggiano cheese and stir until melted and well combined. Garnish with parsley before serving.

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