INSTANT POT® FRESH CORN RISOTTO

Instant Pot® Fresh Corn Risotto image

Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!

Provided by Kim's Cooking Now

Categories Main Dish Recipes Rice Risotto Recipes

Time 45m

Yield 4

Number Of Ingredients 10

Ingredients

3 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
2 ears fresh corn, kernels cut from cob
½ cup finely chopped red onion
2 cloves garlic, minced
1 ½ cups Arborio rice
½ cup white wine
4 cups chicken broth
½ cup grated Parmigiano-Reggiano cheese
½ teaspoon chopped fresh parsley

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels 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 red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. 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 Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 81.9 g, Cholesterol 37.8 mg, Fat 22.8 g, Fiber 2.6 g, Protein 12.6 g, SaturatedFat 8.7 g, Sodium 1387.4 mg, Sugar 4 g