Savory Instant Pot Corn Risotto Recipe

Ingredients

• A duo of savory bacon slices
• Finely minced shallot, a generous two tablespoons
• Garlic, minced to perfection
• Splendidly divided chicken stock, around 1 ¼ cups or more if desired
• Fresh corn on two ears, with kernels tenderly cut off
• Arborio rice, half a cup of culinary delight
• Butter, a tablespoon of richness
• White wine, a quarter cup for a touch of sophistication
• Shredded Parmesan cheese, half a cup of creamy goodness
• Optional fresh oregano, finely chopped for a burst of flavor
• A pinch of granulated garlic and a pinch of salt for seasoning

Step 1

Begin by activating a versatile pressure cooker and opt for the Saute function. Toss in the bacon and sizzle until it turns delightfully crisp, typically around 3 to 4 minutes. Once done, transfer the bacon to a rack to let any excess oil drip off. Introduce the shallot and garlic to the pot, letting them infuse their aromatic essence for about 2 minutes. Pour in 1 cup of chicken stock, followed by the corn kernels, rice, and a dollop of butter. Add in the remaining 1/4 cup of chicken stock along with a splash of white wine. Conclude the sauteing process by deactivating the function.

Step 2

Seal the lid securely and adjust the pressure setting to high, adhering to the manufacturer's guidelines; then, set the timer for 5 minutes. Allow the pressure to build for approximately 10 to 15 minutes.

Step 3

While the risotto simmers to perfection, finely chop the bacon.

Step 4

Carefully release the pressure using the quick-release technique specified by the manufacturer, which typically takes around 5 minutes. Unlock and remove the lid. Gently fold in the chopped bacon, Parmesan cheese, oregano, granulated garlic, and salt, ensuring all elements meld harmoniously. Should the risotto appear overly dry, incorporate additional chicken stock, one tablespoon at a time, until reaching your desired consistency.