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.


Recipe Summary

15 mins
25 mins
10 mins
50 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

490 calories; protein 23.4g; carbohydrates 65.8g; fat 12.9g; cholesterol 145.1mg; sodium 433.8mg. Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Excellent for a quick, tasty meal!! I usually make mine the slow Italian way with homemade chicken broth. The only real difference between the two is that the original risotto is creamier as the rice slowly absorbs the broth. My grandmother made this often. This recipe is a close second. Read More
Rating: 5 stars
This was an amazing recipe! Only changes I made were dried thyme, and I used cooked shrimp, shelled and deveined, out of laziness. I just heated them up in the frying pan first with the peas. The only change I would make is leaving out the red pepper as even with a little it was a bit spicy for my granddaughters at 8 and 10. Other than that, absolutely delicious!!! Read More