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Instant Pot Risotto with Zucchini and Sweet Corn

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Instant Pot Risotto is the easiest way to make this dreamy, delicious dish that’s a favorite of many. No stirring for minutes on end, very little prep, and mere minutes in the making!

Instant Pot Risotto in a white pasta bowl

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This risotto is a late summer-inspired side dish or main event packed with zucchini, summer squash, and sweet corn.

To say that it’s utterly delicious is an understatement.

It’s creamy with a perfect blend of flavors to create this silky smooth risotto.

Plus, when made in the Instant Pot, it does all the work for you.

Top view, flat lay, of a bowl of Instant Pot Risotto with fresh parsley

What is Risotto?

Risotto is a creamy Italian comfort food dish often made with arborio rice with a rich velvety sauce.

But risotto can be time-consuming. It’s cooked slowly, with liquid added in 1/2 cup increments so that the natural starch is released. Which takes time and attention.

This Instant Pot risotto does that work for you.

Instant Pot Risotto ingredients on a wooden board

Instant Pot Risotto Ingredients

You will need the following ingredients to make this risotto recipe. Specific measurements are found in the recipe card below.

  • Butter + olive oil
  • Garlic cloves + a shallot
  • Fresh sweet corn
  • Zucchini
  • Yellow squash
  • Vegetable stock
  • Arborio rice
  • Fresh chopped parsley
  • Parmesan cheese

How to Make Instant Pot Risotto

This simple recipe is ready in 20 minutes or less, with about 10 minutes of active cooking. Here’s a summary of how to cook risotto in the Instant Pot in 3 easy steps.

Step 1: Saute fresh vegetables

Set the Instant Pot to the saute function and melt 2 tablespoons of butter in the cooking insert. Add the garlic and shallot; cook until translucent. Then add the zucchini and summer squash and for 2 minutes more.

Vegetables in Instant Pot Risotto preparing to be pressure cooked

Step 2: Cook the risotto

Cancel the saute function and stir the vegetable stock, corn, and rice into the vegetables. Select manual high pressure, and cook for 5 minutes. Once cooking has finished, quickly release the pressure according to the manufactures directions.

Step 3: Final step and enjoy

Remove the lid and stir in additional 2 tablespoons of butter, fresh parsley, and Parmesan cheese. Once the cheese has melted, serve immediately.

Equipment Needed

All that’s needed to make this risotto is a 6-quart Instant Pot or pressure cooker.

While I have a 6-quart Instant Pot Duo, I have my eye on the Instant Pot Max that comes with 9 functions, cooks food faster than ever, and even has a setting for home pressure canning.

What I love best is the ability to program a quick release.

Instant Pot Risotto FAQ’s:

Can you make risotto in an Instant Pot?

Absolutely, yes! And it takes a fraction of the time. This recipe is finished in 20 minutes or less, without the stirring necessary to make risotto on the stovetop.

Can I substitute white rice for arborio rice?

Arborio is Italian short-grain rice, known for its delicious creaminess. This is due to higher starch content and its firm by slightly chewy texture. The best alternatives to arborio rice are pearled barley that also has a high starch content. But other alternatives include Carnaroli rice, brown and basmati rice, faro, Israeli couscous, and even quinoa.

While there are plenty of grains you can substitute for arborio rice, pearl barley and Carnaroli rice provide the closest texture and creaminess.

What cheese can I substitute for the Parmesan cheese?

Parmesan cheese is delicious, readily available, and in most home cooks’ refrigerators. However, if you want to add additional flavor fontina, Gruyère, provolone, and Gouda cheeses are good alternatives.

What to Serve with Risotto

While this Instant Pot Risotto with Zucchini and Fresh Sweet corn is delicious all on its own, it pairs beautifully with fish, chicken…..

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Bowl of Instant Pot Risotto with Zucchini and Corn with a Pressure Cooker in the background
Instant Pot Risotto in a white pasta bowl

Instant Pot Risotto with Zucchini and Fresh Sweet Corn

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 5 minutes
Total Time: 20 minutes

Instant Pot Risotto is the easiest way to make this dreamy, delicious dish. No stirring for minutes on end, very little prep, and mere minutes in the making!

Ingredients

  • 4 tablespoons butter
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 shallot, chopped
  • 1 cup corn kernels (frozen or cut from 1 ear)
  • small zucchini, diced small
  • small yellow squash, diced small
  • 2 cups vegetable stock
  • 1 cup arborio rice
  • 1 tablespoon fresh chopped parsley
  • 1/2 cup shredded Parmesan cheese (fontina, Gruyère, provolone, Gouda is good too)
  • salt & pepper to taste

Instructions

  1. Set the Instant Pot to the saute function and melt 2 tablespoons of butter in the cooking insert. Then add the garlic and shallot; cook for 1 minute, or until translucent. Then add the zucchini, summer squash. Season with salt and pepper and cook for about 2 minutes, or until the vegetables begin to soften. Cancel the saute setting.
  2. Stir in the vegetable stock, corn, and rice. Lock the lid in place, select manual high pressure, and cook for 5 minutes. Be sure the valve is set to “sealing.” Once cooking has finished, quickly release the pressure according to the manufactures directions.
  3. Remove the lid and stir in additional 2 tablespoons of butter, fresh parsley, and Parmesan cheese. Once the cheese has melted, serve immediately.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 189Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 448mgCarbohydrates: 19gFiber: 2gSugar: 4gProtein: 5g

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