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Instant Pot Vegan Corn Risotto

This Vegan Corn Risotto has become a summer staple recipe for me! It is so quick and easy when cooked in the Instant Pot, and it is so creamy and flavorful. It only has 7 total ingredients and it will be done in 20 minutes or less!
5 from 1 vote
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Course: Appetizer, Main Course, Rice, Side Dish
Cuisine: American, Gluten-free, Italian, Vegan
Prep Time: 10 minutes
Cook Time: 5 minutes
Natural Pressure Release: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 255kcal
Author: Emily


  • 1 cup Arborio rice
  • ½ Shallot medium, diced
  • 2 cups Corn or Vegetable stock
  • ½ cup Corn kernels raw
  • 2 tablespoon Vegan butter
  • ½ cup Vegan parmesan
  • 1 cup Almond milk unweetened, plain


  • Finely dice ½ of a medium shallot. 
  • If using fresh corn, use a knife to shave them off of the corn cob. 
  • Turn the Instant Pot on to the SAUTÉ functions and allow it to heat up for at least 30 seconds. 
  • Add a small amount of olive oil to the pot. 
  • Add the finely diced shallots and stir continuously until translucent. 
  • Then, add in the arborio rice and continue stirring for 30 seconds to 1 minute until just lightly toasted. 
  • Once the rice is lightly toasted, add the corn stock and corn kernels and stir to combine. 
  • Close the lid on the Instant Pot and press CANCEL on the Sauté function. 
  • Set the valve to sealing, then pressure cook on HIGH for 5 minutes. 
  • After the 5 minutes are up, perform a natural pressure release for 10 minutes. A natural release means you don't do anything other than press CANCEL, and allow some or all of the pressure to release without touching the valve. I recommend setting a 10-minute timer. 
  • After the natural release, flip the valve to venting and release any remaining pressure. Then remove the lid. 
  • Stir the cooked risotto together. 
  • Add vegan butter and almond milk and stir until well combined. 
  • Add at least ½ cup of vegan parmesan, but more if you would like. 
  • Season with salt, pepper, garlic powder to your liking. Garnish with herbs like parsley and enjoy.


Recipe copyright Legally Healthy Blonde. For educational or personal use only.
  • Feel free to add other veggies to this recipe! Adding spinach or leafy greens in at the end is delicious, but you could even add carrots, peas, celery, or even mushrooms in at the beginning!
  • Make this recipe truly from scratch by making your own homemade corn stock in the Instant Pot! It is so simple and this way you don't have to throw your cob cores away!


Calories: 255kcal | Carbohydrates: 41.6g | Protein: 4.5g | Fat: 8g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 698.5mg | Potassium: 87.5mg | Fiber: 4g | Sugar: 2.6g
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