Instant Pot Corn Risotto
Risotto is such an underrated comfort food. I always call risotto “rice mac and cheese.” Why? Because it’s creamy, rich and luscious like mac and cheese but made with short-grain rice. It’s one of my all-time favorites and it’s impossible not to find comfort in a big bowl of it.
The one problem with risotto? It’s time consuming AF, fam. Making risotto requires time and patience to develop layers of creaminess and fluffy rice. And who has time and patience? Definitely not this girl. Let’s put it this way, even though it’s delicious and always worth it, it doesn’t come together in an instant!
Or…does it?
Y’all, I’m thrilled to introduce the ultimate life hack: Instant Pot risotto. It’s the ultimate solution to stepping up your risotto game and making the process as simple, hands-off and easy as can be. If you don’t have an Instant Pot yet, consider this recipe your sign to go buy one ASAP.
Unlike making risotto on the stovetop that requires ladling in broth, stirring and repeating for 30 minutes to an hour until the perfect risotto texture is developed, the Instant Pot does all of that labor for you. After a simple sauté of veggies and toasting of the rice, the Instant Pot works it’s magic in a matter of minutes.
When you first open the Instant Pot after a brief natural release, don’t be alarmed! The texture looks unappetizing and soupy and first. But TRUST the process on this one, I swear! Simply fold in some butter, Parm and your sautéed corn and you’ll be amazed how the classic risotto texture comes together before your eyes.
I just know you’ll be hooked on this risotto method and adore the flavor combination of this recipe to boot. Buttery, seasonal corn paired with salty, nutty Parm and the classic, wine-infused risotto? it doesn’t get any better than that. It’s perfect for a hearty entrée or seasonal side dish and I just know it will be an instant family favorite.
Instant Pot Corn Risotto
Ingredients
3 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
2 ears fresh corn, shucked and kernels cut off from cob
1 yellow onion, chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
1/2 cup dry white wine
4 cups chicken or vegetable stock
1/2 grated Parmesan cheese
Kosher salt and pepper, to taste
Fresh herbs to garnish (parsley, chives, basil and/or tarragon)
Directions
Turn on Instant Pot and select sauté function. Add 1 tablespoon butter and 1 tablespoon olive oil, and stir until butter melts. Add corn and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
Pour remaining 2 tablespoons of olive oil in the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
Turn off sauté function. Close and lock the lid. Pressure cook on high for 6 minutes. Natural release for 5 minutes. Unlock and remove the lid.
Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmesan until melted and well combined. Season to taste with salt and pepper. Garnish with fresh herbs of your choice and enjoy!
