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Instant Pot Creamy Corn Risotto

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
4 servings
Dinner
Instant Pot Creamy Corn Risotto
Ingredients
  • 3 tablespoons butter, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 2 ears fresh corn, kernels cut from cob
  • 1/2 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 4 cups chicken broth
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon chopped fresh parsley
Instructions
1
Turn on your pressure cooker, making sure it's set to the Saute function. Next, add 1 tablespoon of butter and 1 tablespoon of olive oil to the pot; stir until the butter has melted completely.
2
Add the corn kernels to the pot and cook, stirring every now and then, for approximately 2 minutes. Remove the cooked corn from the pot and set it aside on a plate.
3
Pour the remaining 2 tablespoons of olive oil into the pot. Add the red onion and cook for just 1 minute, stirring occasionally to prevent burning.
4
Now, add the minced garlic and uncooked rice to the pot. Stir until each grain of rice is well-coated with the oil mixture. Continue cooking for another 2 minutes, or until the rice is lightly toasted.
5
Pour in the white wine and let it simmer for about 30 seconds, allowing the flavors to meld together.
6
Next, stir in the chicken broth to add moisture and flavor to your dish.
7
Turn off the Saute function on your pressure cooker. Close and lock the lid securely, making sure everything is in place.
8
According to the manufacturer's instructions, select high pressure and set your timer for 6 minutes. Allow about 5 to 10 minutes for the pressure to build up.
9
Once you've waited, carefully release the pressure using the quick-release method as instructed by the manufacturer. This should take about 5 minutes.
10
Unlock and remove the lid from your pressure cooker. Add the cooked corn back into the pot, along with the remaining 2 tablespoons of butter; stir until your risotto is creamy and well combined, taking about 1 minute.
11
Finally, stir in the Parmigiano-Reggiano cheese until it's melted and well combined with your risotto. Garnish with a sprinkle of parsley for a finished dish.