Instant Pot Corn & Beef Risotto

If you’re looking for a summer meal that’s light and fluffy, yet filling at the same time, then try this corn & beef risotto! It’s no secret that I’m in love with my Instant Pot… and it’s because of recipes like this! My corn & beef risotto goes from prep to plate in about 20 minutes with this method. Typically, risotto can take 45 minutes or so to cook on the stove top with all of the stirring, adding, mixing, simmering, etc. When you make it this way, all you have to do is brown the beef. Then, you simply throw all of the ingredients into the Instant Pot and let it ride!

In this risotto recipe, I opted for white wine instead of red. You’re probably thinking, “white wine doesn’t go with red meat!” I promise, it adds a lighter flavor when mixed with creamy parmesan and chicken stock liquid. You should absolutely pour yourself a glass of your sauvignon blanc of choice, too, while the pot is pressurizing!

If you love your pressure cooker as much as I do, check out some of my other Instant Pot recipes!

Items you’ll need to make this corn & beef risotto:

• Cutting board & knife
• Instant Pot
• Sautée pan (optional – see recipe)
• Wooden spoon
• Measuring cup

Instant Pot Corn & Beef Risotto

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• Author: Christina Taylor
• Total Time: 36 minutes
• Yield: 4 servings

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Description

Corn kernels and top sirloin beef are combined in an Instant Pot with white wine and fresh basil for the perfect creamy summer risotto.

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Ingredients

6 tablespoons extra virgin olive oil

1.5 lbs. top sirloin steak (do not cut until browned and rested)

1 1/2 cups risotto

3/4 cup parmesan cheese, freshly grated

4 cloves garlic, minced

3 ears corn, stripped (reserve cores for cooking)

1 cup cherry tomatoes, halved

1 yellow onion, finely chopped

3/4 cup dry white wine (see notes*)

4 cups low-sodium chicken stock

1/2 cup fresh basil leaves, roughly chopped

1/2 cup fresh oregano leaves, roughly chopped

salt

black pepper

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Instructions

1. Place steaks on cutting board or other clean surface. Season with a bit of salt and black pepper. Set aside.
2. If you prefer not to dirty your Instant Pot, do this step and the next in a sautée pan over your stove top. If using the Instant Pot, select “sautée” setting. Add 2 tablespoons EVOO and heat for about 30 seconds until shimmering, but not smoking.
3. Add whole steak to pot (or pan). Brown for about 3 minutes on each side. Remove and place on cutting board, plate, or other clean surface. Scrape away any searing meat particles from bottom of Instant Pot and discard. Let steak rest for 5 minutes so juiciness can be retained. Once rested, cut into 1-inch pieces. Steak should still appear red in the center (steak will cook throughout during pressurization).
4. If you used your Instant Pot to cook steaks, allow to cool some. Rinse and scrub any leftover char from bottom of pot. Return pot to pressure cooker.
5. While steak is resting, turn back on “sautée” setting on Instant Pot. Add 2 tablespoons EVOO and heat until shimmering, but not smoking. Add onion and garlic to pot. Sautée for 4 minutes, stirring occasionally. Add risotto and stir to coat. Cook for 1 minute until risotto begins to shimmer, while stirring constantly. Add white wine. Stir for 1 minute, or until wine is almost fully absorbed.
6. Turn off sautée mode. Add remaining 2 tablespoons EVOO, browned steak cubes, chicken stock, corn kernels, cherry tomatoes, parmesan cheese, fresh basil, fresh oregano, salt, and black pepper. Stir to combine. Place reserved corn cobs on top.
7. Secure lid. Set Instant Pot to “pressure cook” for 9 minutes. Let pot come to pressure. Once time is up, release pressure. After pressure is released, remove lid and discard corn cobs.
8. Let stand for 6 minutes. Stir gently to fluff. Serve.

Notes

Choose a dry white wine for this recipe, like sauvignon blanc.

• Prep Time: 10 minutes
• Rest Time: 6 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Instant Pot
• Cuisine: Italian, American

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