Instant Pot® Fresh Corn Risotto

Instant Pot® Fresh Corn Risotto
  • PREP TIME
    15 mins
  • COOK TIME
    25 mins
  • TOTAL TIME
    45 mins
  • SERVING
    4 People
  • VIEWS
    18

Experience the taste of summer with this luscious and creamy risotto, bursting with the sweetness of fresh corn. Prepared in your Instant Pot, this dish delivers the comforting flavors of traditional risotto in a fraction of the time.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    82 g
  • Cholesterol
    38 mg
  • Fiber
    3 g
  • Protein
    13 g
  • Saturated Fat
    9 g
  • Sodium
    1387 mg
  • Sugar
    4 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Engage the Saute function on your multi-functional pressure cooker (such as Instant Pot®). Add 1 tablespoon of butter and 1 tablespoon of olive oil, stirring until the butter is melted. Add the corn kernels and sauté, stirring occasionally, for approximately 2 minutes. Transfer the corn to a separate bowl and set aside. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View 8 mins Introduce the remaining 2 tablespoons of olive oil to the pot. Add the finely chopped red onion and cook until softened, about 1 minute. Incorporate the minced garlic and Arborio rice, ensuring each grain is coated with the oil mixture. Continue to cook, stirring frequently, until the rice is lightly toasted, approximately 2 minutes. Deglaze the pot by pouring in the white wine and simmering for about 30 seconds, stirring to release any flavorful browned bits from the bottom of the pot. Introduce the chicken broth and stir to combine. (Prep time: 8 minutes)

Image Step 03
03 Step

Recipe View 6 mins Deactivate the Saute function. Secure the lid, ensuring it is properly locked. Select the high-pressure setting according to the manufacturer's guidelines and set the timer for 6 minutes. Allow the pressure to build, which typically takes between 5 to 10 minutes. (Cook time: 6 minutes)

Image Step 04
04 Step

Recipe View 5 mins Once the cooking cycle is complete, carefully release the pressure using the quick-release method, following the manufacturer's instructions, approximately 5 minutes. Unlock and remove the lid. (Release time: 5 minutes)

Image Step 05
05 Step

Recipe View 3 mins Incorporate the reserved corn kernels and the remaining 2 tablespoons of butter. Stir until the risotto achieves a creamy consistency, about 1 minute. Integrate the grated Parmigiano-Reggiano cheese, stirring until melted and thoroughly combined. Garnish generously with freshly chopped parsley. (Finishing time: 3 minutes)

For a richer flavor, consider using homemade chicken broth.
Ensure the Arborio rice is evenly coated with oil to prevent sticking during pressure cooking.
Quick release of pressure is recommended to prevent overcooking the risotto.
Adjust the amount of chicken broth for a creamier or more al dente texture.

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Jaquelin Sanford

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 6 Ratings)
Total Reviews: (4)
  • Wilbert Dickens

    My family loved this recipe, even my picky eaters. Will definitely make it again!

  • Kellie Connelly

    I found that using vegetable broth instead of chicken broth made it taste just as good!

  • Yvette Jones

    This recipe is a game-changer! The Instant Pot makes risotto so much easier and faster.

  • Matteo Price

    I added a pinch of saffron for extra flavor and color. It was amazing!

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