Instant Pot Shrimp Risotto Food

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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 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® CAJUN SHRIMP RISOTTO



Instant Pot® Cajun Shrimp Risotto image

This risotto incorporates shrimp, shallots, and Cajun seasoning. You'll have a terrific side dish or a light main course in a short time thanks to your Instant Pot® !

Provided by thedailygourmet

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 2

Number Of Ingredients 12

2 tablespoons butter
1 small shallot, minced
2 cloves garlic, minced
¾ cup Arborio rice
2 tablespoons dry white wine (such as Chardonnay)
2 cups chicken broth, divided
½ teaspoon salt
¼ teaspoon ground black pepper
½ pound frozen medium shrimp - thawed, shelled, and deveined
⅓ cup grated Parmesan cheese
2 tablespoons finely chopped fresh flat-leaf parsley
½ teaspoon Cajun seasoning, or to taste

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the panel reads HOT, add butter, shallot, and garlic. Cook and stir until fragrant, about 2 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. Add 1 1/2 cups chicken broth, salt, and pepper. Stir to combine. Cancel Saute mode.
  • 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.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function.
  • Stir in shrimp and the remaining 1/2 cup of broth. Cook, stirring occasionally, until the shrimp are opaque, 3 to 5 minutes. Stir in Parmesan cheese until melted, then add parsley. Serve immediately and sprinkle with Cajun seasoning to taste.

Nutrition Facts : Calories 597.2 calories, Carbohydrate 73.9 g, Cholesterol 220.9 mg, Fat 17 g, Fiber 1.3 g, Protein 31.3 g, SaturatedFat 9.9 g, Sodium 2352.1 mg, Sugar 1.9 g

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

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