This Instant Pot Shrimp Risotto is creamy, full of flavor, and surprisingly simple to prepare.
Instant Pot Shrimp Risotto
Traditional risotto can demand constant attention at the stove, but the Instant Pot changes that. With just a few simple steps—sautéing the aromatics, adding the rice and liquid, and pressure-cooking—you get a rich, velvety risotto without the endless stirring.
This recipe originally appeared on Instagram; it’s been republished here with extra photos and clearer instructions so you can find it easily.
What You’ll Need To Make Shrimp Risotto
- Butter
- Shallots, finely diced
- Arborio rice — using arborio is important for authentic risotto texture
- Lemon juice and lemon zest
- Chicken broth (low sodium recommended)
- Salt and pepper
- Peas, fresh or frozen
- Precooked cold water shrimp (peeled and deveined)
- Parmesan cheese
How To Make Shrimp Risotto in the Instant Pot
1. Set the Instant Pot to Sauté. Add the butter and let it melt, then add the finely diced shallots. Cook for 1–2 minutes until fragrant and softened.
2. Add the arborio rice and stir to coat the grains in butter, about one minute.
3. Stir in the lemon juice and cook another minute, then pour in the chicken broth. Season with a pinch of salt and some black pepper.
4. Close the lid and set the Instant Pot to high pressure for 5 minutes. When the cooking time ends, allow a natural pressure release for 10 minutes, then perform a quick release for any remaining pressure.
5. Carefully open the lid. Stir in the peas, lemon zest, precooked shrimp, and parmesan until the cheese melts and everything is combined. Taste and adjust seasoning if needed.
Variations
If you prefer larger prawns, sauté them briefly in the Instant Pot first, transfer them out, then add back at the end as a topping. Be sure the inner pot is deglazed before pressure cooking to avoid a burn notice.
Swap parmesan for other hard cheeses like asiago for a different flavor profile. If you don’t like peas, use other quick-cooking frozen vegetables such as corn or diced carrots.
Tips
- Always deglaze the bottom of the inner pot by scraping up any browned bits before pressure cooking. This reduces the chance of a burn error.
- If you use a larger Instant Pot (for example, 8 qt), you may need to increase the liquid slightly. This recipe was tested in a 6 qt model.
- Cold water shrimp are precooked and peeled, which makes them convenient for finishing the risotto. Any similar precooked peeled shrimp will work as a substitute.
Recipe
Instant Pot Shrimp Risotto
Equipment
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Instant Pot, 6 Qt
Ingredients
- 3 tablespoons butter
- 2 shallots, diced finely
- 1½ cups arborio rice
- 1 lemon juice + lemon zest
- 3½ cups chicken broth, low sodium
- 1 pinch salt/pepper
- 1 cup peas, frozen or fresh
- 340 grams cold water shrimp
- ½ to 1 cup parmesan
Instructions
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On sauté mode, melt your butter in the Instant Pot and once it’s melted, add your shallots. Cook them for around 1–2 minutes.
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Add in the arborio rice and stir to coat.
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Add lemon juice and stir another minute, then add the broth and season with salt and pepper.
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Set the Instant Pot to high pressure for 5 minutes. Allow a 10-minute natural pressure release, then quick release remaining pressure.
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Carefully open the lid and stir in peas, lemon zest, precooked shrimp, and parmesan until combined. Adjust seasoning and serve.
Nutrition
More places to find me: @onepotonlyrecipes on Instagram and One Pot Only on Pinterest.
Other recipes you may like
- Instant Pot Chicken and Wild Rice Soup
- Instant Pot Mac and Cheese
- Instant Pot Japanese Potato Salad