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instant pot corn risotto
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5 from 3 votes

Instant Pot Corn Risotto

Creamy sweet corn instant pot risotto. This easy and quick hands-off method yield the most delicious and flavorful risotto!
Prep Time12 mins
Cook Time5 mins
Total Time17 mins
Course: Side Dish
Cuisine: American
Keyword: Instant Pot Risotto, Rice, Risotto
Servings: 6 servings
Author: Silvia


  • Instant pot


  • 1 cup arborio rice
  • 4 ears corn*
  • 3 tbsp unsalted butter** sub for ghee or vegan butter
  • 1/2 cup coconut milk
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • fresh thyme
  • 3/4 cup grated parmesan cheese*** (omit for Vegan)


  • Remove corn kernels from corncob. Reseve the kernals from 1 corn and add remaining corn to a food processor and pulse a few times until corn starts to break dwon. Then add coconut milk and pulse until creamy
  • Turn instant pot on sauté mode and melt 2 tbsp butter. Add shallots and garlic and sauté until fragrant (2-3 minutes). Add thyme and season with salt
  • Add rice and sauté until rice edge looks translucent (2-3 minutes)
  • Then add in coconut corn cream. Also add in remaining corn (whole corn kernels, not processed) and stir well
  • Stir in 3 cups of hot water. Cancel sauté mode and cook on HP for 5 minutes. When done release all pressure QPR
  • Open the instant pot and add in remaining 1 tbsp butter and parmesan cheese. Stir unti creamy and serve


*substitute fresh corn for 1 cup of canned or frozen corn
**substitute butter for ghee or vegan butter for vegan/ dairy-free
***omit the parmesan cheese for vegan/ dairy-free