Turn on 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 theto pot. Add onion and cook for 1 minute. Add garlic and rice and stir until 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 and set the timer for 6 minutes. Should take 5 to 10 minutes to come to pressure.
Do a quick-release. 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.
Original recipe: https://www.allrecipes.com/recipe/275142/instant-pot-fresh-corn-risotto/