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Instant Pot® Lemony Shrimp Risotto
Instant Pot® Lemony Shrimp Risotto
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Instant Pot lemon shrimp risotto - quick, easy, and bursting with flavor!
Ingredients:
  • 4 cups seafood stock
  • 3 tablespoons unsalted butter, divided
  • 0.5 cup minced shallot
  • 1 (16 ounce) package Arborio rice
  • 3 sprigs fresh thyme
  • 0.5 cup dry white wine
  • 0.25 cup lemon juice
  • salt and ground black pepper to taste
  • 1 pound uncooked medium shrimp - peeled and deveined, tails left intact
  • 2 teaspoons lemon zest
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Microwave seafood stock until hot, about 5 minutes, and keep warm until needed.
  • Preheat a multi-functional pressure cooker (like Instant Pot®) using the Saute function and melt 2 tablespoons of butter. Cook shallot for 1 minute, then add rice, thyme, and garlic, stirring frequently for 2 minutes. Pour in wine and cook until the wine evaporates, around 1 minute, then add hot seafood stock and lemon juice. Incorporate any browned bits from the inner pot, then season with salt and pepper.
  • Stop sauteing, seal the lid securely, choose high pressure, set the timer for 5 minutes, and wait for the pressure to build for 10 to 15 minutes as per the manufacturer's instructions.
  • Carefully release pressure using quick-release method following manufacturer's instructions for 3 to 5 minutes. Unlock and remove the lid.
  • Discard thyme sprigs and introduce the shrimp. Cover with the lid and let the shrimp cook on the Keep Warm setting until they turn pink, firm, and start to curl into a "C" shape, around 7 minutes. Mix in lemon zest, the remaining 1 tablespoon of butter, and grated Parmesan cheese. Stir until the butter melts. Serve while warm.

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