adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Instant Pot Shrimp Risotto with Peas
Instant Pot Shrimp Risotto with Peas
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Effortlessly creamy Instant Pot shrimp risotto with peas for a luxurious meal in a fraction of the time.
Ingredients:
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • 0.33333334326744 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 (8 ounce) bottle clam juice
  • 1 teaspoon fresh thyme leaves
  • 0.25 teaspoon red pepper flakes
  • 1 pound large shrimp, peeled and deveined
  • 1 pinch paprika
  • salt and ground black pepper to taste
  • 0.5 cup frozen peas, thawed
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Begin by heating a multi-functional pressure cooker like an Instant Pot on the normal Saute setting following the manufacturer's guidelines. Combine 2 tablespoons of butter and olive oil in the pot, then add shallot and garlic. Cook until softened for roughly 1 minute. Mix in the rice and cook until it's coated and toasted for about 3 minutes. Pour in the wine and deglaze the bottom of the pot by scraping it with a wooden spoon. Let it cook until the wine evaporates, approximately 1 minute. Turn off the Saute function.
  • Add chicken broth, clam juice, thyme, and red pepper flakes to the pot. Secure the lid, select high pressure, and set the timer for 6 minutes following the manufacturer's directions. Let the pressure build for 10 to 15 minutes.
  • Allow the pressure to naturally release for 5 minutes, then carefully use the quick-release method to release the remaining pressure following the manufacturer's instructions.
  • As pressure releases, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add shrimp and sprinkle with paprika, salt, and pepper. Cook until shrimp turn opaque, approximately 3 minutes. Lastly, uncover the pressure cooker lid.
  • Gently fold in the shrimp, peas, Parmesan cheese, and the rest of the butter into the rice. Spoon into bowls and enjoy.

Similar Recipes