Sweet Corn Risotto

INSTRUCTIONS

1. In a food processor, puree 1 cup of the corn until smooth. Set aside.
2. Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
3. 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.
4. 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.
5. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 14 minutes.
7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
8. Select CANCEL to turn the pot off, then select the SAUTÉ function.
9. Add the remaining 1 cup of corn and thyme and cook and stir for 2-3 minutes until desired consistency is reached..
10. Stir in parmesan. Season with salt and pepper to taste. Serve warm garnished with additional thyme (optional).