Quick Corn Risotto Recipe for the Instant Pot®

Ingredients

• 2 tablespoons minced shallot
• 1 ¼ cups chicken stock, divided, or more to taste
• 2 ears fresh corn, kernels cut off
• ½ cup arborio rice
• 1 tablespoon butter
• ¼ cup white wine
• 1 teaspoon chopped fresh oregano, or to taste (Optional)
• 1 pinch salt

Step 1

Turn on your Instant Pot and setting it to the sauté mode. Toss in the bacon and cook it until it’s nice and crispy, which usually takes about 3 to 4 minutes. Once it’s done, take the bacon out and let it drain on a rack or some paper towels. Next, add the shallot and garlic to the pot and cook them for around 2 minutes, until you can really smell their aroma. Pour in 1 cup of chicken stock, then stir in the corn kernels, rice, and butter. Add the remaining 1/4 cup of chicken stock along with the white wine. Turn off the sauté function.

Step 2

Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. It will take about 10 to 15 minutes for the pressure to build up. While you wait, chop up the crispy bacon into bite-sized pieces. When the timer goes off, carefully release the pressure using the quick-release method, then open the lid. Stir in the chopped bacon, Parmesan cheese, oregano, granulated garlic, and a pinch of salt until everything is well combined. If the risotto feels a bit dry, add chicken stock a tablespoon at a time until it’s creamy and just right.