Easy Instant Pot Vegetable Shrimp Risotto Recipes

INSTANT POT® SHRIMP RISOTTO

Steps:

• Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.
• Slice green onions. Separate green and white parts.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt 1 tablespoon butter. Add garlic and white part of the green onions. Season with salt and pepper and cook, stirring, until onion has softened and garlic is fragrant, about 2 1/2 minutes. Add rice and thyme. Saute, stirring occasionally, until rice begins to have a little color, about 3 minutes.
• Pour in wine and cook, stirring, until wine evaporates, about 30 seconds. Stir in the heated seafood stock, making sure contents of the pot move freely. Turn off 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.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add shrimp, peas, and reserved green onion tops. Close the lid and allow the shrimp to cook using the Keep Warm function, about 7 minutes. Open lid and check to see if shrimp are done.
• Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.

EASY, INSTANT POT SHRIMP RISOTTO

Steps:

• Turn the Instant Pot on to the saute' function. Add 1 teaspoon of olive oil to the pot. Add the onions and garlic. Cook until fragrant.
• Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
• Add the white wine. Deglaze the pot. Stir until coated.
• Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well.
• Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
• Season the shrimp with seafood seasoning, salt, and pepper while the risotto cooks.
• Quick release the steam.
• Adjust the Instant Pot to the sauté function. Add the shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
• Cook for 3-4 minutes until the shrimp is pink, the asparagus softens, and the spinach has wilted.
• Stir all of the items in the pot.
• Drizzle with fresh lemon juice throughout.
• Cool before serving.

INSTANT POT® CAJUN SHRIMP RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute more. Add wine and quickly deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
• Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.

INSTANT POT® SHRIMP RISOTTO WITH PEAS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
• Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
• While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the Instant Pot®.
• Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

INSTANT POT® RISOTTO

Steps:

• Dissolve the chicken bouillon cube in the hot water and set aside.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
• Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.

INSTANT POT SHRIMP RISOTTO

Steps:

• Divide the shrimp into two batches. Keep one batch frozen and place the other batch in a bowl of lukewarm water to defrost. You may need to swap the water once it cools down.
• Press the Saute button on the Instant Pot and once hot, add the olive oil and butter to the pot.
• Add onions, celery and salt and cook for 2-3 minutes to soften.
• Add garlic, lemon zest, rice (unwashed) and stir through.
• Press Cancel to stop the Saute process.
• Pour in the 4 cups of stock. Stir through, making sure to scrape the bottom of the pot to prevent anything from being stuck.
• Add half of the frozen shrimp on top of the rice, no need to stir.
• Lock the lid and set to pressure cook on HIGH for 5 minutes. Once done, naturally release the pressure for about 2-3 minutes and then do the quick release. Don't leave on natural release for longer than that!
• While the risotto is cooking, pan-fry the defrosted shrimp in a little oil and butter for 2-3 minutes until pink and slightly browned. Season with a little salt. Remove and set aside.
• Add the frozen peas to a bowl with boiling water and allow to defrost. You may need to swap the water once it cools down. Strain and set the peas aside.
• Open the lid. Add butter, grated Parmesan cheese, lemon juice, pepper and defrosted peas and stir through the hot risotto.
• Taste for salt and add more if needed.
• Finish by topping the risotto with pan-fried shrimp and scallions or chives.

INSTANT POT® LEMONY SHRIMP RISOTTO

Steps:

• Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper.
• Turn off 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.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, 3 to 5 minutes. Unlock and remove the lid.
• Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm.