Instant Pot Corn Risotto

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon to the hot pot and cook until crisp 3 to 4 minutes. Remove bacon to a rack to drain. Add shallot and garlic to the pot and cook until fragrant about 2 minutes. Mix in 1 cup chicken stock. Stir in corn kernels rice and butter. Pour in remaining 1/4 cup chicken stock and white wine. Cancel Saute function.

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

While risotto is cooking chop bacon.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Add chopped bacon Parmesan cheese oregano granulated garlic and salt and stir until thoroughly combined. Add more chicken stock 1 tablespoon at a time if risotto is too dry.