Name: Instant Pot® Corn Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Bacon - 2 slices; Minced shallot - 2 tablespoons; Garlic, minced - 1 clove; Chicken stock, divided, or more to taste - 1 ¼ cups; Fresh corn, kernels cut off - 2 ears; Arborio rice - ½ cup; Butter - 1 tablespoon; White wine - ¼ cup; Shredded Parmesan cheese - ½ cup; Chopped fresh oregano, or to taste (Optional) - 1 teaspoon; Granulated garlic - 1 pinch; Salt - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Corn Risotto

1. Bacon - 2 slices

2. Minced shallot - 2 tablespoons

3. Garlic, minced - 1 clove

4. Chicken stock, divided, or more to taste - 1 ¼ cups

5. Fresh corn, kernels cut off - 2 ears

6. Arborio rice - ½ cup

7. Butter - 1 tablespoon

8. White wine - ¼ cup

9. Shredded Parmesan cheese - ½ cup

10. Chopped fresh oregano, or to taste (Optional) - 1 teaspoon

11. Granulated garlic - 1 pinch

12. Salt - 1 pinch

How to cook deliciously - Instant Pot® Corn Risotto

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crisp, 3 to 4 minutes. Remove bacon to a rack to drain. Add shallot and garlic to the pot and cook until fragrant, about 2 minutes. Mix in 1 cup chicken stock. Stir in corn kernels, rice, and butter. Pour in remaining 1/4 cup chicken stock and white wine. Cancel Saute function.

2. Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

While risotto is cooking, chop bacon.

4. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt and stir until thoroughly combined. Add more chicken stock, 1 tablespoon at a time, if risotto is too dry.