Easy Corn Risotto with the Instant Pot®

Ingredients 0/10

Step 1

Turn on your Instant Pot to the sauté setting. Toss in the bacon and cook it until it’s nice and crispy, which usually takes about 3 to 4 minutes. Once done, take the bacon out and let it drain on a rack or paper towels. Next, add the shallot and garlic to the pot and sauté them for about 2 minutes until they smell amazing. Pour in 1 cup of chicken stock, then stir in the corn kernels, rice, and butter. Add the remaining chicken stock along with the white wine, then turn off the sauté function.

Step 2

Lock the lid in place and set the Instant Pot to high pressure for 5 minutes. It will take around 10 to 15 minutes for the pressure to build up. While it’s cooking, chop the crispy bacon you set aside earlier. When the timer goes off, carefully release the pressure using the quick-release method. Once you can open the lid, add the chopped bacon, Parmesan, oregano, granulated garlic, and a pinch of salt. Give everything a good stir to combine. If the risotto feels a little dry, just stir in more chicken stock, a tablespoon at a time, until it’s creamy and just right.