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.


Recipe Summary

10 mins
20 mins
5 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) 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.

  • 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.

  • While risotto is cooking, chop bacon.

  • 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

255 calories; protein 9.3g 19% DV; carbohydrates 33.9g 11% DV; fat 8.4g 13% DV; cholesterol 21.6mg 7% DV; sodium 538.7mg 22% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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Rating: 3 stars
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!!! Read More