Instant Pot Risotto With Shrimp And Veggies Recipes

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 LEMONY SHRIMP RISOTTO

Steps:

• Set the Instant Pot or other multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper, if using.
• Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons olive oil and shallot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth and another 1/2 teaspoon salt. Stir to scrape up any brown bits on the bottom of the pot. Lock the lid and set to cook on high pressure for 6 minutes.
• When cooking is complete, press Cancel and carefully quick-release the pressure.
• Stir for a minute or two to thicken the risotto, then add the spinach, butter, and remaining 1/4 teaspoon salt, stirring just until the spinach is wilted. Serve topped with the shrimp and their juices.

INSTANT POT RISOTTO WITH SHRIMP AND VEGGIES

Steps:

• In a 6-quart or 8-quart electric Instant Pot, select the sauté setting and melt the butter.
• Add the diced onion and cook for 4 minutes until tender. Add garlic and cook for 1 minute.
• Add the arborio rice; cook and stir 2 minutes.
• Stir in 1/2 cup wine; cook and stir until absorbed. Add the remaining wine, chicken broth and 1/4 cup cheese. Lock the lid and ensure the vent is all the way closed.
• Select the manual setting and adjust the pressure to high heat. Set the time on the instant pot for 8 minutes. When the pressure cooking is finished, cover vent with a damp towel and quick-release the pressure according to manufacturer's directions; stir.
• Heat oil in a skillet over medium-high heat. Add garlic and cook for 1 minute. Add the shrimp, cook and stir until shrimp begin to turn pink. about 5 minutes.
• Add butter and dressing to the pan and stir together until butter is completely melted. Reduce heat.
• Add the green beans and cook until tender, about 5 minutes. During the last minute of cooking time, add the spinach. Stir together. Serve shrimp and veggies over the cooked risotto. Sprinkle with salt and pepper then top with remaining 1/4 cup parmesan cheese

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.

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.

EASY INSTANT POT VEGETABLE SHRIMP RISOTTO

Steps:

• In your 6qt instant pot insert add in 1 tbsp of butter & 2 tbsp olive oil. Add in 1/4 cup chopped yellow onion (or shallots) & 3 cloves garlic. Press the sauté function on medium. Sauté for 2 minutes.
• While sautéing slice 8 baby Bella Mushrooms about 1 1/2 cups. 1/2 large red pepper in strips, 1 large zucchini and 1 large summer squash. Then add into the instant pot insert and toss to coat in the garlic mixture. Sauté for another 2 minutes. Adding in 1 tsp salt, 1 tsp basil, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pepper & 1/8 tsp cayenne pepper & pepper. Mix until combined. Add in your 2 cups of arborio rice to toast it before continuing to cook it on high pressure. You will continue you to stir it occasionally for 2 minutes.
• Then you will deglaze the insert bottom with white wine. Push some of the risotto mixture to the side & pour the 1 cup white wine in. Then with your spoon scrap the bottoms of the insert to make sure nothing is sticking. It will be easy once the wine is poured in. (this step it very important so it does not burn when at high-pressure)
• Then pour in 4 cups of chicken broth, give it a good stir, again making sure nothing is stuck on the bottom. Then place lid on & secure the seal valve.
• After place on high pressure for 5 minutes. While the Risotto is cooking, place your shrimp in a bowl. Pour juice of 1 lemon on top, sprinkle salt, pepper, onion powder & garlic powder on top. Toss & set aside. (take tails off if you'd like)

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.