Instant Pot® Corn Risotto

This tasty risotto with fresh corn and bacon works as a quick side or even a main dish, and no stirring necessary thanks to the Instant Pot®.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 255 Calories

Ingredients

• 1 pinch salt
• 1 tablespoon butter
• 1 clove garlic, minced
• 2 slices bacon
• 2 tablespoons minced shallot
• 1 teaspoon chopped fresh oregano, or to taste
• 2 ears fresh corn, kernels cut off
• 1 pinch granulated garlic
• 0.25 cup white wine
• 0.5 cup shredded Parmesan cheese
• 1.25 cups chicken stock, divided, or more to taste
• 0.5 cup arborio rice

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crisp, 3 to 4 minutes. Remove bacon to a rack to drain. Add shallot and garlic to the pot and cook until fragrant, about 2 minutes. Mix in 1 cup chicken stock. Stir in corn kernels, rice, and butter. Pour in remaining 1/4 cup chicken stock and white wine. Cancel Saute function.

Step 2

While risotto is cooking, chop bacon.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt and stir until thoroughly combined. Add more chicken stock, 1 tablespoon at a time, if risotto is too dry.