Instant Pot Corn Risotto

This  sweet corn creamy risotto using the instant pot method is an easy,  hands-off method that yield the most delicious and flavorful risotto in  few minutes!

If you ever cooked a risotto before, you know it can be a little tricky  to get to that awesome creamy consistency. BUT… this instant pot version  comes out so perfect without requiring a lot of attention.

Ingredients: – Arborio rice – Ears corn – Unsalted butter – Coconut milk – Shallot – Cloves garlic – Fresh thyme – Parmesan cheese

Step-by-Step

Follow our instructions for best results!

Remove corn kernels from corncob. Reseve  the kernals from 1 corn and add remaining corn to a food processor and  pulse a few times. Then add coconut milk  and pulse until creamy.

1

Turn  instant pot on sauté mode and melt 2 tbsp butter. Add shallots and  garlic and sauté until fragrant. Add thyme and season with  salt. Add rice and sauté until rice edge looks translucent.

2

Then add in coconut corn cream. Also add in remaining corn and stir well. Stir in 3 cups of hot water. Cancel sauté mode and cook on HP for 5 minutes.

3

Open the instant pot and add in remaining 1 tbsp butter and parmesan cheese. Stir unti creamy and serve.

4

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