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If you've never made risotto in your pressure cooker, you're missing out! It's creamy, infused with flavor, perfectly seasoned, and straight up delectable!

Pressure Cooker Sweet Corn and Cherry Tomato Risotto

  • Author: Kitschen Cat
  • Total Time: 25 mins
  • Yield: 4


  • 4 tablespoons butter (affiliate)
  • 2 tablespoons olive oil (affiliate)
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic
  • 1 1/2 cups arborio rice (affiliate)
  • 3 ears of corn, shucked and kernels cut off the cob
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 32 ounces vegetable broth
  • 1/4 cup half and half
  • 1/4 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 cup halved cherry tomatoes


  1. In pressure cooker on the sauté setting, cook onion and garlic in butter and olive oil until soft, about 5 minutes.
  2. Add arborio rice and continue to sauté until grains of rice start to turn translucent, about 2-3 minutes.
  3. Add corn kernels, salt, pepper, and veggie broth. Stir.
  4. Lock lid and set to high pressure for 6 minutes.
  5. When time is up, do a quick release and stir in half and half, parmesan, fresh basil, and cherry tomatoes.
  6. Serve!
  • Prep Time: 5 mins
  • Cook Time: 20 mins