Instant Pot Shrimp Risotto


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!

Prep Time:
10 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
45 mins


  • 2 cups seafood stock

  • 3 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 lemon wedges for garnish


  1. Heat seafood stock in a microwave-safe container for about 3 minutes on High. Leave in the microwave until ready to use.

  2. Slice green onions. Separate green and white parts.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Add grated Parmesan cheese and remaining 1 tablespoon butter, stirring until butter is melted. Serve with fresh parsley and lemon wedges.

Cook's Note:

Large or frozen shrimp will take longer to cook through.

Nutrition Facts (per serving)

590 Calories
15g Fat
77g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 590
% Daily Value *
Total Fat 15g 20%
Saturated Fat 9g 43%
Cholesterol 208mg 69%
Sodium 713mg 31%
Total Carbohydrate 77g 28%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 33g
Vitamin C 34mg 171%
Calcium 128mg 10%
Iron 5mg 28%
Potassium 674mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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