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!
Provided by Bibi
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 2
Number Of Ingredients 13
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
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® RISOTTO
Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Dissolve the chicken bouillon cube in the hot water and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 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 butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 57.2 g, Cholesterol 26.4 mg, Fat 18.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 7.3 g, Sodium 547.4 mg, Sugar 0.8 g
INSTANT POT SHRIMP RISOTTO
Perfect for a weeknight dinner, this delicious Instant Pot shrimp risotto recipe comes with a touch of lemon, peas and lots of Parmesan and is quick and easy to make.
Provided by Instant Pot Eats
Categories Main
Time 30m
Yield 4
Number Of Ingredients 17
Steps:
- Divide the shrimp into two batches. Keep one batch frozen and place the other batch in a bowl of lukewarm water to defrost. You may need to swap the water once it cools down.
- Press the Saute button on the Instant Pot and once hot, add the olive oil and butter to the pot.
- Add onions, celery and salt and cook for 2-3 minutes to soften.
- Add garlic, lemon zest, rice (unwashed) and stir through.
- Press Cancel to stop the Saute process.
- Pour in the 4 cups of stock. Stir through, making sure to scrape the bottom of the pot to prevent anything from being stuck.
- Add half of the frozen shrimp on top of the rice, no need to stir.
- Lock the lid and set to pressure cook on HIGH for 5 minutes. Once done, naturally release the pressure for about 2-3 minutes and then do the quick release. Don't leave on natural release for longer than that!
- While the risotto is cooking, pan-fry the defrosted shrimp in a little oil and butter for 2-3 minutes until pink and slightly browned. Season with a little salt. Remove and set aside.
- Add the frozen peas to a bowl with boiling water and allow to defrost. You may need to swap the water once it cools down. Strain and set the peas aside.
- Open the lid. Add butter, grated Parmesan cheese, lemon juice, pepper and defrosted peas and stir through the hot risotto.
- Taste for salt and add more if needed.
- Finish by topping the risotto with pan-fried shrimp and scallions or chives.
Nutrition Facts : ServingSize 1.5 cups, Calories 499 calories, Sugar 7.4 g, Sodium 1140.1 mg, Fat 21.4 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 38.7 g, Fiber 2.5 g, Protein 37.9 g, Cholesterol 205.5 mg
INSTANT POT® LEMONY SHRIMP RISOTTO
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
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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