Shrimp, Corn and Bacon Risotto {Instant Pot!}

You know that risotto is my favorite thing to cook in the Instant Pot. It comes out beautifully every time, with minimal effort, and without having to add cream. So I am always on the lookout for new combinations. This one, with shrimp, bacon and corn, is a wonderful combo. If you wanted to get super fancy, you could grill the corn and shrimp first for even more flavor and color, but my family adored this dish just as written.

It's the perfect comfort food with summery flavors - great for a transitional season like this. (Work with me here, I'm still trying to transition away from summer, even though I'm wearing flannel pjs to bed...TMI.) So, all that to say, make this risotto. You won't be sorry.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.


Shrimp, Corn and Bacon Risotto

4 slices bacon, chopped
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
4 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
3 1/2 cups chicken broth
1 1/2 cups frozen corn kernels, thawed
12 oz bag frozen cooked shrimp, thawed
1/2 cup shredded Parmesan cheese

Turn the Instant Pot to the saute setting. Add the chopped bacon and cook and stir until cooked through but not too crispy. Remove the bacon with a slotted spoon to a paper-towel lined plate. Add the onion, red pepper and garlic to the bacon drippings in the pot. Cook and stir for 3-5 minutes until the vegetables are tender. Add salt and pepper to taste. Add the rice and cook and stir for 2 minutes until the rice is slightly browned. Add the wine to the pot to deglaze. (Scrape the bottom of the pot to get any bits off!)

Add the chicken broth, stir all the ingredients together, then cover the pot. Set on high pressure for 6 minutes. When the cycle is complete, do a quick release of the pressure.

Stir in the shrimp and corn and the Parmesan cheese and stir well to incorporate all the ingredients. Adjust the salt and pepper to your taste. Serves 6.

Recipe Source: Adapted for the Instant Pot from the original recipe at From a Chef's Kitchen