Instant Pot Quick Shrimp Risotto

quick shrimp risotto with instant pot

Photo by Marcus Nilsson

Makes 6



  1. 1 of 2 In multicooker, heat 2 tbsp butter on Saute. Add shallots and cook, stirring, 5 min. Add rice and garlic. Stir to coat with butter and stir in wine. Cook 1 min. Add seafood stock. Seal and cook on Manual for 9 min.
  2. 2 of 2 Meanwhile, heat remaining 2 tbsp butter in a large nonstick skillet over med-high. Add shrimp. Season with salt and pepper and cook 3 min. Stir in peas. Cook 1 min. Release pressure on rice and uncover. Stir in shrimp and peas, adding Parmesan and chives. Season with salt and pepper. Tip: To reheat leftover risotto, place in a small saucepan over medium, adding a little water, broth or wine to loosen it up but not so much that it gets mushy. Take off heat as soon as it's just warm.
Nutrition Information for Instant Pot Quick Shrimp Risotto
Servings Per Recipe: 6
Per Serving: 365 kcal cal., 10 g Fat, total, 5 g sat. fat, 45 g carb., 3 g fiber, 3 g sugar, 22 g pro., 827 mg sodium