Best 7 Instant Pot Fresh Corn Risotto Recipes

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In the culinary world, risotto stands out as a delectable and comforting dish, renowned for its creamy texture and rich flavor. While traditional methods of preparing risotto can be time-consuming and labor-intensive, the advent of the Instant Pot has revolutionized the cooking process, making it possible to create this classic dish with remarkable ease. Whether you're a seasoned risotto aficionado or a novice cook seeking a flavorful and hassle-free meal, this guide will lead you through the steps of crafting the perfect Instant Pot fresh corn risotto, bursting with the sweet essence of summer corn and enveloped in a creamy, savory embrace.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT CORN RISOTTO



Instant Pot Corn Risotto image

Creamy sweet corn instant pot risotto. This easy and quick hands-off method yield the most delicious and flavorful risotto!

Provided by Silvia

Categories     Side Dish

Time 17m

Number Of Ingredients 8

1 cup arborio rice
4 ears corn*
3 tbsp unsalted butter** (sub for ghee or vegan butter)
1/2 cup coconut milk
1 shallot, (chopped)
2 cloves garlic, (minced)
fresh thyme
3/4 cup grated parmesan cheese*** ((omit for Vegan))

Steps:

  • Remove corn kernels from corncob. Reseve the kernals from 1 corn and add remaining corn to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
  • Turn instant pot on sauté mode and melt 2 tbsp butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt
  • Add rice and sauté until rice edge looks translucent (2-3 minutes)
  • Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well
  • Stir in 3 cups of hot water. Cancel sauté mode and cook on HP for 5 minutes. When done release all pressure QPR
  • Open the instant pot and add in remaining 1 tbsp butter and parmesan cheese. Stir unti creamy and serve

INSTANT POT® CORN RISOTTO



Instant Pot® Corn Risotto image

This risotto with fresh corn and bacon is a quick to fix side dish thanks to the Instant Pot® and is very tasty as well! No stirring required.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 12

2 slices bacon
2 tablespoons minced shallot
1 clove garlic, minced
1 ¼ cups chicken stock, divided, or more to taste
2 ears fresh corn, kernels cut off
½ cup arborio rice
1 tablespoon butter
¼ cup white wine
½ cup shredded Parmesan cheese
1 teaspoon chopped fresh oregano, or to taste
1 pinch granulated garlic
1 pinch salt

Steps:

  • 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.
  • 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.
  • While risotto is cooking, chop bacon.
  • 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.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 33.9 g, Cholesterol 21.6 mg, Fat 8.4 g, Fiber 1.6 g, Protein 9.3 g, SaturatedFat 4.3 g, Sodium 538.7 mg, Sugar 2 g

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

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

INSTANT POT CORN ON THE COB



Instant Pot Corn on the Cob image

No need to heat up a big pot of water -- and your kitchen in the process -- just to enjoy some fresh summer corn. Cooking corn in a pressure cooker with minimal water allows the flavor to shine through, and it couldn't be easier. Serve simply with butter, salt and pepper.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 8 servings

Number Of Ingredients 1

8 ears corn, shucked and broken in half

Steps:

  • Add 1 1/2 cups water to a 6-quart Instant Pot® and add the rack. Stand the corn on the rack, broken ends down (the corn will fit snugly). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes (see Cook's Note).
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.

CORN RISOTTO



Corn Risotto image

This creamy, pale yellow risotto is studded with chewy fresh corn kernels, making for a nice mix of textures. Making your own corn stock deepens the flavor of this dish, but if you don't have the time, chicken stock will work. The dish is also pleasingly light, for risotto - finishing the dish by folding in airy whipped cream adds richness without also adding heft. Add the cream quickly and carefully right before serving. If it sits in the hot risotto it will melt - which wouldn't be the end of the world, of course, since you'll still have a wonderfully creamy risotto.

Provided by Emily Weinstein

Categories     dinner, lunch, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 19

6 cups corn stock (see recipe below) or chicken stock
2 tablespoons unsalted butter
1 leek, white and light green parts only, finely chopped
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup arborio rice
1/2 cup dry white wine
1 1/2 cups raw corn kernels (from about 2 ears corn)
1 cup grated Parmesan cheese
1/4 cup heavy cream
2 tablespoons minced chives (optional)
2 corn cobs (kernels removed and reserved for risotto)
1 onion, cut into quarters
1 carrot, cut into 1-inch pieces
1 celery rib, cut crosswise into 1-inch pieces
Dark green leaves from 1 leek (reserve white and light green parts for risotto)
2 cloves garlic, smashed
1 teaspoon salt
1 teaspoon whole black peppercorns

Steps:

  • Bring the corn stock or chicken stock to a simmer in a saucepan and keep it simmering as you prepare the risotto.
  • Melt 1 tablespoon butter in a wide, high-sided sauté pan over medium-low heat. Add leek and cook, stirring occasionally, until softened but not browned, about 6 minutes. Season with salt and pepper. Add rice and cook, stirring, until grains look slightly translucent.
  • Pour in wine and cook, stirring, until it has all been absorbed, about 1 to 2 minutes.
  • Add a ladleful of hot corn stock to the rice mixture and cook, stirring constantly, until rice has absorbed all of the stock. Continue cooking, adding ladlefuls of stock whenever rice mixture looks dry and stirring continuously. When half the stock has been added, stir in corn. Continue cooking until all of the stock is incorporated, corn is tender and rice is creamy and tender, about 30 to 40 minutes total.
  • Remove risotto from heat and stir in Parmesan and remaining tablespoon of butter. Cover and let stand for 5 minutes.
  • In an electric mixer fitted with the whisk attachment, beat cream at high speed until it holds stiff peaks. Uncover risotto, stir vigorously and season to taste with salt and pepper. Immediately before serving, stir in the chives, if using, then gently fold in cream.
  • Combine all ingredients with 6 cups water in a large pot. Bring to a boil over high heat. Reduce heat so liquid is simmering; cover pot and let simmer for 30 minutes. Strain through a fine-mesh strainer. Add enough water to bring liquid up to 6 cups.

Nutrition Facts : @context http, Calories 698, UnsaturatedFat 10 grams, Carbohydrate 87 grams, Fat 25 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 13 grams, Sodium 1572 milligrams, Sugar 15 grams, TransFat 0 grams

PRESSURE-COOKER CORN RISOTTO



Pressure-Cooker Corn Risotto image

Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn flavor. Corn kernels are stirred in at the end, along with two other peak-summer ingredients: basil and cherry tomatoes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

2 tablespoons unsalted butter
1 medium onion, finely chopped
1 clove garlic, smashed
Kosher salt and freshly ground pepper
1 1/2 cups arborio rice
1/2 cup dry white wine, such as Sauvignon Blanc
2 1/4 cups fresh corn kernels (from 3 ears), cobs reserved
1 pint cherry tomatoes, halved or quartered if large
2 ounces Parmigiano- Reggiano, finely grated (1/2 cup), plus more, shaved, for serving
Fresh basil, for serving

Steps:

  • Melt butter in a 6-to-8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to saute. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until golden and softened, about 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add 1 quart water and reserved cobs.
  • Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, or 6 minutes for fully cooked rice. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 6 minutes for al dente, or 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
  • Remove corncobs from pressure cooker; discard. Stir in corn kernels, tomatoes, and grated cheese; season with salt and pepper. Top with shaved cheese and basil; serve immediately.

SWEET CORN RISOTTO



Sweet Corn Risotto image

Provided by Chop Secrets

Categories     Side Dish

Yield 4 - 6 servings

Number Of Ingredients 9

2 cups fresh corn kernels (divided)
4 tbsp unsalted butter
1 shallot (finely chopped)
1 cup Arborio rice
4 cups chicken broth (heated)
1/2 tsp fresh thyme leaves
1/4 cup grated parmesan
salt and pepper to taste
Additional thyme for garnish (optional)

Steps:

  • In a food processor, puree 1 cup of the corn until smooth. Set aside.
  • Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When butter has melted, add shallot to the pot and Sauté until soft, 2-3 minutes. Add rice and cook and stir for 3 minutes more.
  • Add broth and pureed corn to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 14 minutes.
  • When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  • Select CANCEL to turn the pot off, then select the SAUTÉ function.
  • Add the remaining 1 cup of corn and thyme and cook and stir for 2-3 minutes until desired consistency is reached..
  • Stir in parmesan. Season with salt and pepper to taste. Serve warm garnished with additional thyme (optional).

Tips:

  • Use fresh corn kernels. Fresh corn kernels have a sweeter, more flavorful taste than frozen or canned corn.
  • Don't overcrowd the pot. If you add too much corn to the pot, it will not cook evenly.
  • Stir the risotto frequently. This will help prevent the rice from sticking to the bottom of the pot and burning.
  • Add the chicken broth and white wine in batches. This will help the risotto cook evenly and prevent it from becoming too soupy.
  • Taste the risotto as you cook it. Adjust the seasonings as needed.
  • Serve the risotto immediately. Risotto is best when served fresh and hot.

Conclusion:

This Instant Pot Fresh Corn Risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The risotto is creamy and flavorful, with a slightly sweet taste from the corn. The Parmesan cheese and fresh herbs add a touch of richness and complexity. This dish is sure to please everyone at your table.

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