Best 3 Instant Pot Shrimp Risotto Recipes

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When it comes to creating a delectable and elegant meal, look no further than our Instant Pot Shrimp Risotto. This dish combines the luxurious flavors of succulent shrimp and creamy risotto, making it a true culinary delight. The Instant Pot cooking method ensures a quick and effortless preparation, allowing you to have a restaurant-worthy meal on your table in a fraction of the time.

In this article, we present three enticing recipes that showcase the versatility of this classic dish:

1. **Classic Instant Pot Shrimp Risotto:** This timeless recipe forms the foundation of our culinary journey. With its simple yet flavorful combination of shrimp, arborio rice, and a savory broth, it's a dish that will satisfy even the most discerning palates.

2. **Sun-Dried Tomato and Spinach Instant Pot Shrimp Risotto:** For those who crave an extra burst of flavor, this recipe incorporates the vibrant notes of sun-dried tomatoes and the earthy goodness of spinach. It's a delightful twist on the traditional risotto that adds a touch of Mediterranean flair.

3. **Roasted Red Pepper and Goat Cheese Instant Pot Shrimp Risotto:** This recipe takes the classic shrimp risotto to new heights with the addition of roasted red peppers and tangy goat cheese. The smoky sweetness of the peppers and the creamy richness of the goat cheese create a symphony of flavors that will leave you craving more.

You're sure to find a recipe that suits your taste preferences among these three tempting variations. So, gather your ingredients, prepare your Instant Pot, and embark on a culinary adventure that will leave your taste buds exhilarated.

Let's cook with our recipes!

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

INSTANT POT® SHRIMP RISOTTO WITH PEAS



Instant Pot® Shrimp Risotto with Peas image

If you love risotto but hate all of the stirring and time involved, you'll love making it in the Instant Pot®. You'll have creamy, tender risotto, and adding some shrimp turns this into one delicious main course. Top with an additional sprinkle of Parmesan, if desired.

Provided by lutzflcat

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 50m

Yield 6

Number Of Ingredients 15

4 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 shallot, diced
3 cloves garlic, minced
2 cups Arborio rice
⅓ cup dry white wine
4 cups low-sodium chicken broth
1 (8 ounce) bottle clam juice
1 teaspoon fresh thyme leaves
¼ teaspoon red pepper flakes
1 pound large shrimp, peeled and deveined
1 pinch paprika
salt and ground black pepper to taste
½ cup frozen peas, thawed
½ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 489.6 calories, Carbohydrate 65.8 g, Cholesterol 145.1 mg, Fat 12.9 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 6.8 g, Sodium 433.8 mg, Sugar 1.7 g

INSTANT POT® SHRIMP SCAMPI RISOTTO



Instant Pot® Shrimp Scampi Risotto image

I tried to combine the best of both worlds with this combination of risotto and shrimp scampi.

Provided by thedailygourmet

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h30m

Yield 2

Number Of Ingredients 12

2 tablespoons salted butter
1 tablespoon olive oil
1 shallot, minced
3 cloves garlic, minced
1 cup Arborio rice
1 ½ cups chicken broth
½ pound frozen raw shrimp - peeled, deveined, and tail off
¼ cup Pinot Grigio wine
¼ cup freshly grated Parmesan cheese
½ teaspoon red pepper flakes
1 tablespoon freshly squeezed lemon juice, or to taste
1 teaspoon minced fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
  • 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.
  • Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
  • Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

Nutrition Facts : Calories 721.7 calories, Carbohydrate 90 g, Cholesterol 216.5 mg, Fat 22.7 g, Fiber 1.6 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1311.7 mg, Sugar 2.3 g

Tips:

  • Use high-quality ingredients for the best flavor. Look for large, fresh shrimp, arborio rice, and a flavorful broth.
  • Don't overcook the rice. Arborio rice should be cooked until it is al dente, with a slight bite to it.
  • Add the shrimp at the end of the cooking time to prevent them from overcooking.
  • Stir in some grated Parmesan cheese and fresh herbs for extra flavor.
  • Serve the risotto immediately, garnished with additional Parmesan cheese and herbs.

Conclusion:

This Instant Pot Shrimp Risotto is a quick and easy weeknight meal that is sure to please the whole family. The risotto is creamy and flavorful, and the shrimp are perfectly cooked. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal on the table in no time.

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