Instant Pot Risotto with Corn, Cheddar, & Bacon

Name: Instant Pot Risotto with Corn, Cheddar, & Bacon
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: 3 slices bacon, cut into ½ ” pieces; 2 tablespoons Cabot Unsalted Butter; ½ medium onion, finely chopped; 3 cloves garlic, minced; 1½ cups arborio rice; ½ cup dry white wine; 3½ cups chicken stock; 3 ears of corn, shucked and kernels cut off the cob; ½ medium red pepper, finely chopped; 1 teaspoon salt; ¼ teaspoon black pepper; ¼ cup half and half; 4 ounces Cabot Vermont Sharp Cheddar, shredded (about 1 cup); 2 tablespoons chopped chives

Servings

6

Prep Time

10 minutes

Cook Time

35 minutes

We love instant pot recipes – and instant pot risotto is one of our favorites! But when you add some bacon, corn and Cabot Vermont Sharp Cheddar to the risotto, you end up with a next-level, delectable, crowd-pleasing dish. Make this easy to prepare bacon, corn and cheddar risotto and then share the recipe with friends and family members on Facebook, Pinterest, Twitter or Instagram – and tag us @cabotcheese when posting on Instagram.

To make 6 servings of this easy instant pot risotto, set your Instant Pot to sauté, add bacon and cook until crispy, about 8-10 minutes. Remove from the pot with a slotted spoon and place on a paper towel lined plate to drain. Remove all but 1 tablespoon of the bacon fat from the pot.

Add Cabot Unsalted Butterand chopped onion to the pot and sauté until translucent, about 5 minutes. Add minced garlic and arborio rice and continue to sauté until grains of rice start to turn translucent, approximately 2-3 minutes.

Pour in the wine and scrape up any browned bits from the bottom of the Instant Pot. Add in the chicken stock, corn, chopped red pepper, salt and pepper.

Cover and seal the lid and turn the vent to sealing. Hit cancel and then press the manual (high pressure) button and set the timer for 6 minutes. It will take about 15 minutes for the Instant Pot to come to full pressure, then the display will show a countdown timer. Once the 6 minutes are up, do a quick release of the pressure.

Open the lid, stir in the half and half, shredded Cabot Vermont Sharp Cheddar, chopped chives and season with additional salt and pepper, if needed. Top each bowl of cheddar risotto with the crumbled bacon.

For another easy Instant Pot recipe, try our Instant Pot Butter Chicken next. As a cooperative of farm families, Cabot is dedicated to creating the highest quality products and recipes that best showcase the fresh flavors of our products. Please share your thoughts on this cheddar risotto recipe after you’ve tried it by rating and reviewing it.

Ingredients

3 slices bacon, cut into ½ ” pieces
2 tablespoons Cabot Unsalted Butter
½ medium onion, finely chopped
3 cloves garlic, minced
1½ cups arborio rice
½ cup dry white wine
3½ cups chicken stock
3 ears of corn, shucked and kernels cut off the cob
½ medium red pepper, finely chopped
1 teaspoon salt
¼ teaspoon black pepper
¼ cup half and half
4 ounces Cabot Vermont Sharp Cheddar, shredded (about 1 cup)
2 tablespoons chopped chives

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Directions

SET Instant Pot to SAUTÉ, add bacon and cook until crispy, 8-10 minutes. Remove from pot with a slotted spoon and place on a paper towel lined plate to drain. Remove all but 1 tablespoon of the bacon fat from pot.
ADD butter and onion to pot and SAUTÉ until translucent, about 5 minutes. Add garlic and arborio rice and continue to SAUTÉ until grains of rice start to turn translucent, 2-3 minutes.
POUR in the wine and scrape up any browned bits from the bottom of the Instant Pot. Add in the chicken stock, corn, red pepper, salt and pepper.
COVER and seal the lid – turn the vent to sealing. Hit CANCEL then press the MANUAL (high pressure) button and set the timer for 6 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer. Once the 6 minutes are up, do a quick release of the pressure.
OPEN the lid, stir in the half and half, cheese, chives and season with additional salt and pepper, if needed. Top each bowl of risotto with the crumbled bacon.