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Instant Pot® Corn Risotto

Rated as 3 out of 5 Stars

"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."
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35 m servings 255
Original recipe yields 4 servings


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  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
  2. 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.
  3. While risotto is cooking, chop bacon.
  4. 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

Per Serving: 255 calories; 8.4 33.9 9.3 22 539 Full nutrition

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It came out very wet. Recipe calls for 1 1/4 cups of stock and a 1/4cup of white wine. You might want to add 3/4cup of rice instead of just 1/2cup. Otherwise, very tasty ?? ENJOY !!!