Tuesday, February 19, 2019

Instant Pot Shrimp Risotto

I love my Instant Pot and am always trying to find new recipes to make. I was looking through my new Food Network magazine and found this Instant Pot Shrimp Risotto which looks good. Serves 4 Total Time 40 minutes


1 shallot, chopped
2 cloves garlic, chopped
4 tablespoons unsalted butter, divided
Salt and pepper, to taste
1 1/2 cups Risotto (arborio rice)
3 sprigs fresh thyme
1/3 cup dry white wine
1 8 oz bottle clam juice
1 lb large shrimp, peeled and deveined
1/2 cup frozen peas
2 tablespoons grated Parmesan cheese
1/2 teaspoon + garnish finely grated lemon zest
Lemon wedges for garnish


Set Instant Pot to sauté on medium setting. When hot add 2 tablespoons butter then add the onion, garlic and season with salt and pepper. Stir until softened, about 3 minutes. Add in the rice and thyme; cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom and cook until evaporated about 30 seconds. Turn off the sauté function.

Combine the clam juice with 3 cups of water then add to the pot. Close the lid, seal the valve and set on high pressure for 5 minutes. When done use the quick release method. Carefully open the lid. Season the shrimp with salt and pepper and add to the potl stir in the peas and while the pot is still turned off, close the lid and let the shrimp cook for 5 minutes. Add the Parmesan cheese, the zest and remaining 2 tablespoons butter until melted. Add a few dashes of water to loosen, if necessary. Discard thyme sprigs. To serve: divide evenly to bowls and garnish with lemon zest and wedges. Yum Yum!

You’ll need an Instant Pot to make this recipe

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