Instant Pot Lemony Shrimp Risotto

Shrimp risotto on a blue plate. Served with lemon slices

4.89 from 42 votes

This 15-minute Instant Pot shrimp risotto is a meal dreams are made of: Restaurant-quality risotto made with simple ingredients in the comfort of your own home! Chicken broth, plump, lemony shrimp, sweet shallots, and wilted spinach add flavor to this simple, hands-off risotto.

Cook Time15

Course: Entree

Cuisine: Italian

Diet: Gluten Free

Servings:

Author: Suzy Karadsheh

Equipment

Instant Pot or other multicooker

Ingredients

3 tablespoons extra virgin olive oil, divided
1 pound raw large shrimp (16 to 20 per pound), peeled and deveined
1 teaspoon kosher salt, divided
grated zest of 1 lemon
1/8 teaspoon crushed red pepper, optional
1/4 cup chopped shallot
1 1/2 cups Arborio rice
4 cups chicken or vegetable broth (32 ounces)
4 cups torn spinach leaves or baby spinach (about 2 ounces)
1 tablespoon unsalted butter

Instructions

Set the Instant Pot or other multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper, if using.
Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons olive oil and shallot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth and another 1/2 teaspoon salt. Stir to scrape up any brown bits on the bottom of the pot. Lock the lid and set to cook on high pressure for 6 minutes.
When cooking is complete, press Cancel and carefully quick-release the pressure.
Stir for a minute or two to thicken the risotto, then add the spinach, butter, and remaining 1/4 teaspoon salt, stirring just until the spinach is wilted. Serve topped with the shrimp and their juices.

Notes

Use good quality broth: Instant Pot risotto will hold onto the flavor of your chosen broth because liquid doesn’t really evaporate, so use homemade or high-quality store-bought broth. Use either chicken or vegetable broth.
Quick-release the pressure in the Instant Pot (carefully) to help prevent your risotto from overcooking. Be sure to review your pressure cooker instructions for your safety.
Do not skip stirring the rice with the butter for a couple minutes at the end, this is what will give it that rich and creamy finish.
Stovetop option: Heat 6 cups of broth on the stovetop, and keep it at a low simmer throughout the risotto cooking process. In a wide, narrow pot, cook the shrimp with 1/4 teaspoon salt and immediately move it to a bowl, along with any juices. Toss with lemon zest and red pepper flakes (if using). In the same pot, add EVOO and shallot and sauté until the shallot is softened. Add the arborio rice and toast until the rice is translucent and coated in oil. Add a cup of hot broth (or 1/2 cup dry white wine) to the rice and stir until the liquid has absorbed. Add another 1/2 cup of broth and stir until absorbed. Continue to do this until the rice is al dente (tender with a bit of bite). Add remaining salt, butter, and spinach. Stir until the spinach is wilted, and serve topped with the shrimp and their juices.
Leftovers and storage: Store leftover risotto it in the fridge in an airtight container for up to five days. Be sure to store any leftover shrimp in a separate container. (Cooked shrimp will keep in the fridge for about 3 days.) To reheat risotto, bring some broth to a boil on the stove. (Use the same type of broth you used to cook the risotto.) If you are out of broth, water will do fine. For every cup of leftover risotto you have, boil ¼ cup of liquid. Reduce the heat to medium-high and add the risotto. Stir until the broth or water has been absorbed. If the risotto still looks dry, add a small amount more liquid.
Visit Our Shop for quality Mediterranean ingredients including extra virgin olive oils and spices.

Nutrition

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