Instant Pot® Fresh Corn Risotto

Creamy risotto with sweet kernels of fresh corn can be made in your Instant Pot® in a fraction of the time--and with much less effort--as traditional stovetop risotto.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 608 Calories

Ingredients

• 3 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 4 cups chicken broth
• ½ cup white wine
• 3 tablespoons butter, divided
• 2 ears fresh corn, kernels cut from cob
• ½ cup finely chopped red onion
• 1 ½ cups Arborio rice
• ½ cup grated Parmigiano-Reggiano cheese
• ½ teaspoon chopped fresh parsley (Optional)

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.

Step 2

Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.

Step 3

Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 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 corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.