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Instant Pot Fresh Corn Risotto

Course Dinner, Lunch, Side Dish
Cuisine American, Italian


  • Instant Pot


  • 3 tablespoons butter divided
  • 3 tablespoons extra virgin olive oil divided
  • 2-4 ears fresh corn kernels cut from cob
  • ½ cup onion, finely chopped
  • 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 optional


  • 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/
Keyword Corn, Risotto
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