Instant Pot Sweet Corn Risotto
Sweet corn, fresh basil, and sharp parmesan cheese combine to make a miraculous Instant Pot Sweet Corn Risotto
- Author: Marci
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Entree
- Method: Pressure Cooker
- Cuisine: American
- 2–3 cups of corn kernels (about 3 medium ears of corn) May use canned or frozen corn
- 1 tablespoon extra virgin olive oil, plus a little more for drizzling over corn
- 2 tablespoons butter
- 2 large leeks, white and light green parts only, sliced in half then into thin half moons
- ½ small onion, chopped
- 2 cloves garlic, minced
- 1 ½ cups Arborio rice
- 4 cups chicken broth, divided
- 2 teaspoons kosher salt
- 1 teaspoon pepper
- ¼ cup chopped basil
- ½ cup freshly grated parmesan cheese, plus more for serving
- Preheat broiler. Line a baking sheet with nonstick foil or lightly grease with nonstick cooking spray. Place corn kernels on the baking sheet, drizzle lightly with extra virgin olive oil and toss to distribute the oil evenly; season with salt and pepper. Place under broiler until corn starts to brown, about 2-3 minutes. Watch closely! Set aside.
- Preheat the pressure cooker, by selecting sauté. Add the butter and 1 tablespoon of olive oil. When butter is melted and slightly bubbling, add the leeks, onion, and garlic; sauté 5-7 minutes or until tender.
- Add rice to the pot and stir for 1-2 minutes, until opaque.
- Add 3 cups of chicken broth, salt, and pepper; stir.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes.
- When cooking is complete, use a quick release. Select sauté and stir in two-thirds of the roasted corn and an extra ½ – 1 cup of chicken broth, stir for 2 minutes.
- Unplug the pressure cooker; stir in the basil and parmesan cheese.
- Serve immediately, topped with an extra sprinkle of parmesan and the reserved roasted corn kernels.
- If you don’t want the extra step of roasting the corn, stir in fresh. It is still amazing!
- If corn on the cob isn’t in season, use canned or frozen instead.
- Use Arborio rice, not regular white or brown rice. This is important for getting the extra creamy texture.
- To make it EXTRA creamy, stir in 1/3 cup of cream cheese right at the end. I prefer to use whipped cream cheese.
Keywords: corn risotto, pressure cooker risotto, Instant Pot risotto