Sweet Corn Risotto


  • 2 cups fresh corn kernels
  • 4 tbsp unsalted butter
  • 1 shallot
  • 1 cup Arborio rice
  • 4 cups chicken broth
  • 1/2 tsp fresh thyme leaves
  • 1/4 cup grated parmesan
  • salt and pepper to taste
  • Additional thyme for garnish
  • 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).
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