How to Make Instant Pot Shrimp Risotto with Peas - A Step-by-Step Guide

There's no need to spend hours stirring at the stove to make creamy, delicious risotto when you have an Instant Pot! This Instant Pot Shrimp Risotto with Peas recipe takes all the hassle out of making this classic Italian dish, and the result is a restaurant-quality meal that's perfect for a special dinner at home. The combination of tender shrimp, creamy arborio rice, and sweet peas is a winning combination that will have you coming back for seconds.

Using an Instant Pot to make riso...

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Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 2 cups Arborio rice
  • ⅓ cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 (8 ounce) bottle clam juice
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon red pepper flakes
  • 1 pound large shrimp, peeled and deveined
  • 1 pinch paprika
  • salt and ground black pepper to taste
  • ½ cup frozen peas, thawed
  • ½ cup grated Parmesan cheese

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 50 mins
  • Servings: 6

  • 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 pressure cooker.
  • Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.
  • Nutrition

    490 cal.

    • Total Fat: 13g
    • Saturated Fat: 7g
    • Cholesterol: 145mg
    • Sodium: 434mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 23g
    • Vitamin C: 6mg
    • Calcium: 115mg
    • Iron: 3mg
    • Potassium: 244mg