Instant Pot® Corn Risotto recipe

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Ingredients

2 slices bacon
2 tablespoons minced shallot
1 clove garlic, minced
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
½ cup shredded Parmesan cheese
1 teaspoon chopped fresh oregano, or to taste
1 pinch granulated garlic
1 pinch salt

Nutrition Info

254.8 calories
carbohydrate: 33.9 g
cholesterol: 21.6 mg
fat: 8.4 g
fiber: 1.6 g
protein: 9.3 g
saturatedFat: 4.3 g
servingSize: -
sodium: 538.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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. While risotto is cooking, chop bacon.

  4. 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.

Recipe Yield

4 servings

Recipe Note

This risotto with fresh corn and bacon is a quick to fix side dish thanks to the Instant Pot® and is very tasty as well! No stirring required.

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