Instant Pot Shrimp Risotto Recipes

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INSTANT POT SHRIMP RISOTTO



Instant Pot Shrimp Risotto image

Make this Easy Japanese-Italian Garlic Butter Instant Pot Shrimp Risotto Recipe. You'll love the creamy, tender but firm risotto, with bouncy shrimps.

Provided by Amy + Jacky

Categories     Dinner     Lunch     Main

Time 45m

Number Of Ingredients 15

3 tablespoons (45ml) olive oil
4 tablespoons (57g) unsalted butter
1 (50g) medium shallot (, minced)
3 cloves (10g) medium garlic (, minced)
2 cups (400g) Arborio rice
¾ cup (188ml) cooking sake
2 teaspoons (10ml) Japanese soy sauce
2.5 tablespoons (45g) yellow or white miso paste
4 cups (1L) homemade unsalted fish stock (Japanese Dashi or Korean Yuksu)
½ pound (227g) tiger prawns or shrimp (frozen) (, unpeeled)
⅛ teaspoon (0.75g) baking soda
½ teaspoon (3g) kosher salt
0.7 oz (20g) Parmesan cheese (, finely grated)
1 - 2 stalk green onions (, thinly sliced)
0.2 oz (5g) Parmesan cheese (, finely grated)

Steps:

  • Optional - Dry Brine Shrimps: Thaw ½ lb (227g) frozen shrimps under cold running water for a few minutes. Dry well with paper towels. In a medium mixing bowl, mix 1/8 tsp (0.75g) baking soda and ½ tsp (3g) kosher salt with the well dried shrimps. Place in the fridge and dry brine for 30 minutes.
  • Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Sauté Shallots, Garlic and Shrimps: Pour in 3 tbsp (45ml) olive oil, 4 tbsp (57g) unsalted butter to the pot. Ensure to coat oil over whole bottom of the pot. Sauté minced shallots (50g) and minced garlic (10g) until soften and fragrant. Add in dry brined shrimps. Cook for about 1 minute per side until the shrimps are about 80% cooked. Remove shrimps and set aside to allow the residual heat to finish cooking them.
  • Add Rice and Season: Add 2 cups (400g) Arborio rice into the garlic butter oil. Stir until rice is evenly coated with the oil. Continue to stir the rice. After 2 - 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. Pour in 2 tsp (10ml) Japanese soy sauce and 2.5 tbsp (45g) white or yellow miso paste. Mix well with the rice.
  • Deglaze: Pour in ¾ cup (188ml) cooking sake, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the sake boil for roughly a minute allowing the alcohol to evaporate.
  • Pressure Cook Risotto: Pour in 4 cups (1L) homemade fish stock. It is a good time now to make sure no rice or shallot pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully. Softer Risotto: This cooking time will produce al-dente risotto. If you prefer softer risotto, add an extra minute or two on the cooking time.
  • Peel Shrimps: While the risotto is pressure cooking, peel the shrimps.
  • Optional Step: Warm serving plates in the oven (Hot serving plates will ensure the best consistency).
  • Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for a few minutes longer over medium heat (Instant Pot: Press Sauté button). Add in 0.7oz (20g) Parmesan cheese and thinly sliced green onions. Mix well. Taste and season with kosher salt and black pepper.
  • Serve: Place cooked shrimps on top and serve immediately with more Parmesan cheese :)

Nutrition Facts : Calories 751 kcal, Carbohydrate 89 g, Protein 24 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 106 mg, Sodium 2093 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

INSTANT POT® SHRIMP RISOTTO



Instant Pot® Shrimp Risotto image

How can risotto be easy and quick? Use your Instant Pot®! This shrimp risotto comes together in a snap. With a few ingredients, the dish will elevate a weeknight, or impress your guests. The electric pressure cooker eliminates most of the stirring of a classic risotto, and it frees you up to throw together a salad and slice up some crusty bread while it cooks for you!

Provided by Bibi

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 45m

Yield 2

Number Of Ingredients 13

2 cups seafood stock
3 each green onions
2 tablespoons unsalted butter, divided
1 large clove garlic, minced
1 pinch salt and ground black pepper to taste
¾ cup Arborio rice
1 pinch pinch dried thyme
2 tablespoons dry white wine
½ pound shrimp, peeled and deveined
¼ cup frozen peas
1 tablespoon freshly grated Parmesan cheese, or more to taste
1 tablespoon chopped fresh flat-leaf parsley
4 wedge (blank)s lemon wedges for garnish

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.

Nutrition Facts : Calories 590.2 calories, Carbohydrate 77.3 g, Cholesterol 207.7 mg, Fat 15.4 g, Fiber 3.9 g, Protein 32.6 g, SaturatedFat 8.5 g, Sodium 713.4 mg, Sugar 1.8 g

ASIAGO SHRIMP RISOTTO



Asiago Shrimp Risotto image

Provided by Chop Secrets

Categories     Dinner

Yield 4 servings

Number Of Ingredients 12

3 tbsp butter
1 small yellow onion (finely chopped)
2 cloves garlic (minced)
1 1/2 cups Arborio rice
2 tbsp dry white wine
4 cups chicken broth ( 3 cups + 1 cup divided)
1 tsp kosher salt
1/2 tsp pepper
1 lb medium shrimp (thawed, peeled, deveined)
3/4 cup asiago cheese (grated)
1/4 cup flat-leaf parsley (finely chopped)
2 tbsp fresh tarragon ((or 2 tsp dried tarragon))

Steps:

  • Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When butter is melted, add onion and garlic. Cook and stir until onion is softened, 3-4 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, then add 3 cups chicken broth, salt and pepper. Stir to combine.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 12 minutes.
  • When the time is up, quick-release the remaining pressure. Select CANCEL to turn the pot off, then select the SAUTÉ function.
  • Stir in the shrimp and the remaining 1 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3-5 minutes. Stir in cheese until melted, then fold in herbs. Serve immediately.

INSTANT POT SHRIMP RISOTTO



Instant Pot Shrimp Risotto image

Perfect for a weeknight dinner, this delicious Instant Pot shrimp risotto recipe comes with a touch of lemon, peas and lots of Parmesan and is quick and easy to make.

Provided by Instant Pot Eats

Categories     Main

Time 30m

Yield 4

Number Of Ingredients 17

14 oz - 1 lb (400 - 500g ) frozen shrimp, peeled
1 tablespoon olive oil
1 tablespoon butter
1 medium onion, finely diced
1 celery rib, finely diced
½ teaspoon salt
4 cloves garlic, finely diced
1 teaspoon lemon zest
1.5 cups uncooked Arborio rice
4 cups vegetable or chicken stock
2 tablespoons butter
1 cup grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon black pepper
1 cup frozen peas (defrosted)
⅓ cup chopped chives or scallions (to garnish at the end)
Serve with extra parmesan cheese on top/on the side

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.

Nutrition Facts : ServingSize 1.5 cups, Calories 499 calories, Sugar 7.4 g, Sodium 1140.1 mg, Fat 21.4 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 38.7 g, Fiber 2.5 g, Protein 37.9 g, Cholesterol 205.5 mg

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS



Pressure-Cooker Risotto with Shrimp and Asparagus image

This speedy method of making risotto works every time! -Kim Gray, Davie, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

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.

Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

INSTANT POT® LEMONY SHRIMP RISOTTO



Instant Pot® Lemony Shrimp Risotto image

When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again. Once the ingredients are prepared, it practically cooks itself. Serve with fresh thyme sprigs and lemon slices for optional garnish.

Provided by Bibi

Time 1h

Yield 4

Number Of Ingredients 12

4 cups seafood stock
3 tablespoons unsalted butter, divided
½ cup minced shallot
1 (16 ounce) package Arborio rice
3 sprigs fresh thyme
2 cloves garlic, minced
½ cup dry white wine
¼ 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
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 692.3 calories, Carbohydrate 96.2 g, Cholesterol 206.6 mg, Fat 14.4 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 7.9 g, Sodium 726.5 mg, Sugar 1.5 g

INSTANT POT® SHRIMP RISOTTO WITH LEMON AND HERBS



INSTANT POT® Shrimp Risotto with Lemon and Herbs image

Put your pressure cooker to good use with INSTANT POT® Shrimp Risotto with Lemon and Herbs. You won't believe how quickly this INSTANT POT® shrimp risotto comes together!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings

Number Of Ingredients 9

1/4 cup olive oil
1/2 lb. frozen uncooked cleaned medium shrimp
1/2 cup finely chopped onions
2 cloves garlic, minced
1 cup Arborio rice, uncooked
3 cups fat-free reduced-sodium chicken broth, divided
1 jar (15 oz.) INSTANT POT Zesty Lemon Herb Sauce
1 cup frozen peas, cooked
1/4 cup grated Parmesan cheese

Steps:

  • SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
  • Use slotted spoon to transfer shrimp to bowl; cover to keep warm.
  • Add rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
  • Add remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
  • Add peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 12 g

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From getrecipecart.com


INSTANT POT® SHRIMP RISOTTO - RISOTTO RECIPES
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.
From worldrecipes.org


INSTANT POT RISOTTO WITH PROSCIUTTO, PEAS, AND HERBS
2022-04-10 Lay prosciutto in to bottom of the pan and cook until brown and crispy, 2 minutes on each side. Remove to a plate and set aside. Reduce the heat setting to medium, add the olive oil, shallot and garlic and cook, stirring until softened, about 2 minutes. Add rosemary, salt, and pepper, stirring for 30 seconds.
From skinnytaste.com


INSTANT POT SHRIMP TOMATO RISOTTO - THE WINDY CITY DINNER FAIRY
2022-02-10 Toss the shrimp with the lemon zest. 2. Add 1 tablespoon more olive oil to the Instant Pot. Add shallots. Saute onion until they have become translucent. Add garlic and saute until the garlic becomes fragrant. 2. Add the risotto rice, stir and cook for about 1 minute. 3.
From windycitydinnerfairy.com


PESTO SHRIMP AND PARMESAN RISOTTO RECIPE - PINCH OF YUM
2022-05-23 Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. When the risotto is done, add the Parmesan and stir until incorporated. Add truffle oil if you want (omg it’s so good).
From pinchofyum.com


17 BEST INSTANT POT SHRIMP RECIPES FOR DINNER - INSANELY GOOD
2022-06-01 8. Instant Pot Shrimp Pasta With Tomato Cream Sauce. This Instant Pot shrimp pasta is warm, comforting, and perfect for busy weeknights. It’s a one-pot meal packed with flavor and super easy to make. The rich, creamy sauce coats …
From insanelygoodrecipes.com


INSTANT POT SALMON RISOTTO - EVERYTHING FOR THE INSTANT POT
2021-04-16 Set the pot to saute and when its hot add 2 tbsp of the butter. Once the butter has melted add the onion and fry until softened (around 3 minutes). Add the garlic and then the rice. cook for around 1 minute until the rice starts to become clear. Season to taste then add the salmon and stock. Deglaze the pot if necessary.
From andysinstantpot.com


INSTANT POT PARMESAN AND SHRIMP RISOTTO – COLORADO KELLY
2020-07-13 Place stainless steel pot in your Instant Pot. Press the "saute" button. Add the butter. When the butter is melted, add the onion and minced garlic. Cook 3-5 minutes or until garlic is fragrant and onion is translucent. Stir occasionally so nothing sticks. Add the rice and stir continuously for 2 minutes.
From coloradokelly.com


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