No-Fuss Corn & Basil Instant Pot Risotto 🌽

1. On your Instant Pot, press the sauté button. Add butter and olive oil. Sauté finely chopped carrots, onions, and garlic for 5 minutes. Pour in the arborio rice and cook for another 2 minutes. Then, pour in the wine and let that cook for another 2 minutes.
2. Pour in 2 cups of veggie broth. Screw on the Instant Pot lid and press pressure cook>high pressure>and set to 10 minutes. Make sure the knob on top is set to sealing.
3. After the pressure cooking is finished, turn the top knob to venting and make sure all the steam is released before you unscrew the lid.
4. Press sauté and add in the remaining 1 1/2 cups veggie broth and the corn. Let that cook for 10 minutes, stirring every minute or so. Then, add in the pecorino romano cheese and salt & pepper, to taste.