Instant Pot® Corn Risotto
Description
This tasty risotto with fresh corn and bacon works as a quick side or even a main dish, and no stirring necessary thanks to the Instant Pot®.
Ingredients
•
2 slices bacon
•
2 tablespoons minced shallot
•
1 clove garlic, minced
•
1 1/4 cups chicken stock, divided, or more to taste
•
2 ears fresh corn, kernels cut off
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1/2 cup arborio rice
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1 tablespoon butter
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1/4 cup white wine
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1/2 cup shredded Parmesan cheese
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1 teaspoon chopped fresh oregano, or to taste
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1 pinch granulated garlic
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1 pinch salt
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.