Do you love risotto as much as I do? Do you have an Instant Pot or other pressure cooker? If the answer to both of these questions is YES, then I have a great weeknight dinner recipe for you! My pressure cooker shrimp risotto is creamy, easy, and has plenty of lemon to give it a bright and fresh flavor.
Hello, all!
(Before I begin, I’d like to point out that beautiful board up above. Painted by my daughter. *proud mom*)
I am someone who enjoys making risotto on the stove top. A little sauteing, ladles of warm stock, and some stirring. I take the whole process fairly casually and don’t just stand over the pot, but instead go back and forth making dinner and checking on things from time to time.
So, I thought why make risotto in the Instant Pot? It’s not going to be any quicker (and it isn’t) and it’s so easy anyway!
However, the Instant Pot I got for Mother’s Day, way back in the spring, has mostly been sitting and sometimes making chickpeas for super creamy hummus. Which meant it was past time to figure what to do with it.
I came up with a few ideas to test out, and one of them was this recipe. Because I know even if I think something is easy, since I’ve done it so many times, it doesn’t mean that other people couldn’t find it difficult to get right. Also, I’ll admit that a fully hands-off risotto which I don’t even have to check did seem appealing. 🙂
Of course that meant I needed to find out how to make risotto in a pressure cooker. How long? How much liquid? Any other tips?
Luckily, there are A LOT of people who are all making pressure cooker recipes out there. In my search I came across Hip Cooking and their recipe for Pressure Cooker Risotto in 7 Minutes. Simple, to the point, tells me how to do the appliance bit, and I can take from there.
And so I did! I present to you my first Instant Pot recipe: lemony, creamy and yummy! \o/
I have a lot more to figure out, but I’m on my way. (And I’ll admit that it does help that I’ve made my peace with the fact that the pot isn’t instant!)
What do you need?
- Rice – A short grained variety such as Arborio or Carnaroli, 2 cups.
- Shrimp – One pound large, peeled and deveined.
- Aromatics – Chopped onion and garlic.
- Stock/Wine – I use chicken stock, but seafood stock would be great! And don’t forget the white wine.
- Parmesan Cheese – For a super creamy dish vigorously stir this in at the end.
- Seasonings – Lemon, basil, salt, and pepper.
How to make this
To make pressure cooker shrimp risotto, cook the onions and garlic along with the rice. Add wine and stock, then set the cooker for 5 minutes. Meanwhile, saute the shrimp. When done, stir in the shrimp with butter and parmesan.
- Saute the onions and garlic, then add the rice.
- Add the wine and cook down.
- Add the stock, seal the cooker, and set for 5 minutes.
- Saute the shrimp and set aside.
- Release the pressure and take out the inner pot.
- Vigorously stir in the butter and parmesan then mix in the lemon and shrimp.
1. Prep
The beginning of this recipe is just like doing a stove top risotto.
You are going to toss the shrimp with some salt and olive oil. Then saute the onions and garlic until soft, followed by adding the rice and letting it toast just a little bit.
Next up, add the wine and cook that down until it’s just about gone.
2. Cooking
Here’s where things get different.
Instead of adding ladles of warm stock to your pan, little by little and letting it cook down, you are going to add all the stock at once. Then cover and seal the pressure cooker. Set it for 5 minutes on high. And you’re done until it beeps!
While the cooker is doing its thing, heat up a pan to saute the shrimp and then set them aside.
Once the cooker beeps, press the quick release and let out all the pressure.
3. Finishing Up
As soon as you can open the pressure cooker, do so and take out the inner pot. (Use a hot pad! It’s hot. 🙂 ) Add the butter and parmesan and stir vigorously with a large spoon to release the starches and emulsify the butter into the rice. This will make it creamy.
Then stir in the shrimp, lemon juice, and lemon zest. Taste and make sure you’re happy with the lemon and other seasonings. Top with the basil and serve.
Tips and Tricks
- Ratio: The ratio here is 1/2 cup rice to 1 cup stock. Keep that in mind if you want to change the amount of servings.
- Timing: It is really easy to overcook the rice in the pressure cooker. With that in mind, be nearby to release the pressure as soon as it beeps so the rice won’t be under pressure any longer than needed. Also, by taking the inner pot out, you are taking it off of the heating element. This will also make sure your rice is properly cooked, not overcooked.
- Towel: When you are releasing the pressure lightly drape a kitchen towel over the vent. This will keep the pressure from sputtering out all over your kitchen.
- Lemon: Don’t skimp on the lemon. It really makes a big difference in the flavor of the risotto.
More Risotto Recipes
- Sausage and Garlic Scape Risotto – no garlic scapes? try a mix of chives and garlic
- Lemon Basil Risotto with Burrata – amazing flavors!
- Crab Risotto with Mascarpone and Peas – date night risotto
If you try my recipe for Pressure Cooker Shrimp Risotto, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
You can connect with me by subscribing to my emails (see the form in the sidebar or below the recipe card), liking my FACEBOOK page, or by following me on PINTEREST.
– Happy Pressure Cooking, Annemarie
Creamy Pressure Cooker Shrimp Risotto
Ingredients
- 2 tbsp olive oil, divided: 1 tbsp for the shrimp and 1 tbsp for the rice
- 1 lb large shrimp, peeled and deveined
- 1 small onion, finely chopped
- 1/2 tsp kosher salt
- 3 cloves garlic, minced
- 2 cups Arborio rice, or Carnaroli
- 1/2 cup white wine
- 4 cups chicken stock, low or no sodium
- 2 tbsp unsalted butter
- 1 cup freshly grated parmesan cheese
- kosher salt and black pepper, to taste
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 1/4 cup fresh sliced basil
Instructions
- Toss the shrimp with one tablespoon of olive oil and some kosher salt. Set aside while you prep the remaining ingredients.
- Using the Saute function, heat your cooker on medium. Once hot, add one tablespoon olive oil and then the onion and salt. Saute for about 5 minutes, or until translucent and soft.
- Add the garlic and saute for 1 minute.
- Then add the rice and stir in the oil until the rice is lightly toasted and a bit translucent on the edges.
- Add the wine. Bring to a boil, let it cook down, and be absorbed by the rice while you stir.
- Add the stock. Put the top on the pressure cooker and seal the lid.
- Set the cooker for high pressure and 5 minutes time. Press start.
- While the cooker is working, heat a large saute pan on medium high heat. When hot, add the shrimp and cook 2-3 minutes per side, turning once.
- As soon as the time is up, press the quick release button. Put a kitchen towel over the vent to keep the steam from making a mess.
- Remove the lid and then take the inner pot out. Add the butter and parmesan cheese and stir vigorously to create creamy risotto. Taste to adjust the salt and add black pepper.
- Then stir in the lemon juice, lemon zest, basil and cooked shrimp. Serve immediately with lemon wedges and more fresh parmesan at the table.
Notes
- Pressure Cooker Time: While the timer is set for 5 minutes, note that the stock needs to heat up before the pressure will build. You will have 15-20 minutes from sealing the lid to releasing the pressure. This is plenty of time to cook the shrimp.
- Lemon Juice: Do not skip the lemon juice. I highly recommend the zest as well for it's more complex flavor, but either way the risotto needs the lemon juice.
- Herbs: If basil is not available or very expensive, an equal amount of parsley will give the risotto a nice lift.
- Inspiration: My inspiration (and information on how to pressure cook risotto) is Pressure Cooker Risotto in 7 Minutes.
CJ says
I followed the recipe like a treasure map-line by line-and it came out perfect!
Drb says
Very good! But I wanted a one pot meal so I first sautéed the shrimp, onions & garlic (added asparagus too) together on sauté med mode, Removed only the shrimp & asparagus, set them aside then continued with the recipe. I added these back to the pot at the end (along with a cup of fresh spinach). Just placed the lid back on while turned off & let sit for 10 min to warm & wilt spinach. Or u could put pot on warm for 5 min. . Now I have a 1 pot meal!
Leah says
What can you use instead of the white wine ?
justalittlebitofbacon says
I would use a little more broth if you want to skip the alcohol.
Marla says
Tonight is my second time making this in 2 weeks. It’s amazing
justalittlebitofbacon says
I’m glad you love it! 🙂
BLeeper says
FAVORITE!! This turned out amazing. I followed the instructions to the T. So flavorful and perfect!! I am a newbie to the Instant Pot as well. Very easy.
justalittlebitofbacon says
Thanks for the review! Enjoy your instant pot. 🙂
Rosemary Clark says
Soooo good! Don’t skip the basil!
justalittlebitofbacon says
Thank you for the feedback! And I love the basil too. 🙂
Thao Williams says
The risotto look so creamy and delicious!! We got an Instant Pot over the summer but I have not used it. I don’t know what I’m waiting for! My husband used it twice to make hard boiled eggs. Unless the slow cooker could peel them as well, I’d just as well do it the old-fashioned way! 😆 When I’m ready to break out the Instant Pot, this risotto is on the must try list! I love that you can add the stock at once!
justalittlebitofbacon says
Thanks! It turns out the IP makes a tasty and creamy risotto. I probably should try out making eggs myself since peeling hard boiled eggs is one of my challenges.