Fresh Corn Risotto in Instant Pot

Indulge in a creamy risotto featuring sweet fresh corn made effortlessly in your Instant Pot®, significantly reducing the time and effort compared to the traditional stovetop method.

Ingredients

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

Instructions

• 1. Heat a multi-functional pressure cooker (such as Instant Pot®) using the Saute function. Melt 1 tablespoon of butter with 1 tablespoon of olive oil. Saute the corn kernels for about 2 minutes, stirring occasionally. Transfer the corn to a bowl and set it aside.
  2. Add the remaining 2 tablespoons of olive oil to the pot. Saute the red onion for 1 minute. Incorporate the garlic and rice; ensure each grain of rice is coated with the oil mixture. Toast the rice until slightly golden for about 2 minutes. Pour in the white wine and let it simmer for approximately 30 seconds. Stir in the chicken broth.
  3. Turn off the Saute function. Securely close the lid and set the Instant Pot® to high pressure following the manufacturer's instructions; set the timer for 6 minutes. Allow the pressure to build for 5 to 10 minutes.
  4. Carefully release the pressure using the quick-release method as per the manufacturer's guidelines, about 5 minutes. Unlock the lid and add the corn and the remaining 2 tablespoons of butter. Stir until the risotto achieves a creamy consistency, approximately 1 minute. Incorporate the Parmigiano-Reggiano cheese until fully melted and mixed. Optionally, garnish with chopped fresh parsley.

Jul 20, 2024