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.
Instant Pot® Fresh Corn Risotto
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS18
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
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Carbohydrate82 g
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Cholesterol38 mg
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Fiber3 g
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Protein13 g
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Saturated Fat9 g
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Sodium1387 mg
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Sugar4 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
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)
02
Step
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)
03
Step
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)
04
Step
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)
05
Step
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)
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RECIPE REVIEWS
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Wilbert Dickens
May 28, 2025My family loved this recipe, even my picky eaters. Will definitely make it again!
Kellie Connelly
May 22, 2025I found that using vegetable broth instead of chicken broth made it taste just as good!
Yvette Jones
Apr 19, 2025This recipe is a game-changer! The Instant Pot makes risotto so much easier and faster.
Matteo Price
Apr 16, 2025I added a pinch of saffron for extra flavor and color. It was amazing!