Instant Pot Shrimp Scampi Risotto Recipes

INSTANT POT® SHRIMP RISOTTO

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.

INSTANT POT® SHRIMP SCAMPI RISOTTO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.
• 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.
• Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.
• Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

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.

INSTANT POT® SHRIMP RISOTTO WITH PEAS

Steps:

• 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.

SHRIMP SCAMPI RISOTTO

Steps:

• Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat.
• Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes.
• Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque.
• Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley.

INSTANT POT® LEMONY SHRIMP RISOTTO

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.