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Instant Pot Shrimp Risotto
Instant Pot Shrimp Risotto
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
"Effortlessly make creamy shrimp risotto in minutes using an Instant Pot for hands-free cooking."
Ingredients:
  • 2 cups seafood stock
  • 3 green onions
  • 2 tablespoons unsalted butter, divided
  • 1 large clove garlic, minced
  • 1 pinch salt and ground black pepper to taste
  • 0.75 cup Arborio rice
  • 1 pinch pinch dried thyme
  • 2 tablespoons dry white wine
  • 0.5 pound shrimp, peeled and deveined
  • 0.25 cup frozen peas
  • 1 tablespoon freshly grated Parmesan cheese, or more to taste
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 4 lemon wedges for garnish
Instructions:
  • Microwave seafood stock on High for 3 minutes in a microwave-safe container. Keep warm in the microwave until needed.
  • Prepare green onions by slicing, ensuring separation of the green and white parts.
  • Preheat a multi-functional pressure cooker (like Instant Pot) on the Saute setting. Melt 1 tablespoon of butter. Stir in garlic and the white part of green onions. Season with salt and pepper and cook until onions are softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute until rice starts to turn slightly golden, around 3 minutes, stirring occasionally.
  • Add the wine and cook, stirring, until the wine evaporates, approximately 30 seconds. Mix in the warm seafood stock, ensuring the contents of the pot are freely moving. Stop the Saute function.
  • Secure the lid by locking it in place. Choose high pressure following the manufacturer's guidelines and set the timer for 5 minutes. Let the pressure build for 10 to 15 minutes.
  • Carefully release pressure using the quick-release method as per manufacturer's instructions for about 5 minutes. Unlock and remove the lid, then add shrimp, peas, and reserved green onion tops. Close the lid and cook the shrimp using the Keep Warm function for about 7 minutes. Open the lid and check if the shrimp are cooked to perfection.
  • Stir in grated Parmesan cheese and the remaining butter until melted. Serve with fresh parsley and lemon wedges.

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