Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Shrimp Risotto with Peas

Rated as 0 out of 5 Stars
4 made it  |  0 reviews   |  1 photos
5k

"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."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 490
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) 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.
  2. 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.
  3. 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.
  4. 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(R).
  5. Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.

Nutrition Facts


Per Serving: 490 calories; 12.9 65.8 23.4 145 434 Full nutrition

Explore more

Reviews

Read all reviews 0