INSTANT POT CORN RISOTTO
Creamy sweet corn instant pot risotto. This easy and quick hands-off method yield the most delicious and flavorful risotto!
Provided by Silvia
Categories Side Dish
Time 17m
Number Of Ingredients 8
Steps:
- 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
INSTANT POT® CORN RISOTTO
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.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- 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 : Calories 254.8 calories, Carbohydrate 33.9 g, Cholesterol 21.6 mg, Fat 8.4 g, Fiber 1.6 g, Protein 9.3 g, SaturatedFat 4.3 g, Sodium 538.7 mg, Sugar 2 g
INSTANT POT® FRESH CORN RISOTTO
Creamy risotto with sweet kernels of fresh corn made in a fraction of the time as traditional risotto, in your pressure cooker!
Provided by Kim's Cooking Now
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add 1 tablespoon butter and 1 tablespoon olive oil; stir until butter melts. Add corn kernels and cook, stirring occasionally, about 2 minutes. Remove corn to a bowl and set aside.
- Pour remaining 2 tablespoons of olive oil in the pot. Add red onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add corn and remaining 2 tablespoons butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Garnish with parsley.
Nutrition Facts : Calories 607.7 calories, Carbohydrate 81.9 g, Cholesterol 37.8 mg, Fat 22.8 g, Fiber 2.6 g, Protein 12.6 g, SaturatedFat 8.7 g, Sodium 1387.4 mg, Sugar 4 g
PRESSURE-COOKER CORN RISOTTO
Corncobs are added to the Instant Pot or pressure cooker at the same time as the rice, creating a broth that infuses the risotto with incomparable corn flavor. Corn kernels are stirred in at the end, along with two other peak-summer ingredients: basil and cherry tomatoes. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt butter in a 6-to-8-quart stovetop pressure cooker over medium-high heat, or in an electric pressure cooker set to saute. Add onion, garlic, and 1 teaspoon salt; cook, stirring occasionally, until golden and softened, about 6 minutes. Add rice and stir to coat, about 1 minute. Add wine and cook, stirring, until almost absorbed, about 1 minute. Add 1 quart water and reserved cobs.
- Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook 5 minutes for al dente, or 6 minutes for fully cooked rice. Remove from heat and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.Electric: Secure lid. Manually set cooker to 6 minutes for al dente, or 7 minutes for fully cooked rice, and let it come to pressure. Once time is complete, turn off and quickly release pressure (loosely cover vent with a clean kitchen towel), then remove lid.
- Remove corncobs from pressure cooker; discard. Stir in corn kernels, tomatoes, and grated cheese; season with salt and pepper. Top with shaved cheese and basil; serve immediately.
INSTANT POT® RISOTTO
Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Dissolve the chicken bouillon cube in the hot water and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 57.2 g, Cholesterol 26.4 mg, Fat 18.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 7.3 g, Sodium 547.4 mg, Sugar 0.8 g
SWEET CORN RISOTTO
Steps:
- 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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