Instant Pot Risotto with Lemon and Shrimp

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Here’s a recipe for Instant Pot Risotto with Lemon and Shrimp that’s quick, easy, and full of bright, fresh flavors. The creamy risotto pairs perfectly with zesty lemon and succulent shrimp for a satisfying meal.

Instant Pot Risotto with Lemon and Shrimp

Ingredients:

For the risotto:

• 1 ½ cups Arborio rice
• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• ½ cup dry white wine (optional, or use additional broth)
• 4 cups chicken or vegetable broth, warmed
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• ½ cup grated Parmesan cheese
• 2 tbsp butter (for finishing)
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp butter
• 1 garlic clove, minced
• 1 tsp lemon zest
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

Sauté the shrimp:

• Set your Instant Pot to “Sauté” mode. Add the olive oil and butter to the pot. Once melted, add the minced garlic and cook until fragrant, about 30 seconds.
• Add the shrimp, season with salt, pepper, and lemon zest. Cook for 2-3 minutes per side until pink and cooked through. Drizzle with lemon juice.
• Remove the shrimp from the pot and set aside. You’ll add them back at the end.

Sauté the aromatics for the risotto:

• Keeping the Instant Pot on “Sauté” mode, add another tablespoon of butter and the olive oil to the pot. Add the finely chopped onion and cook until softened, about 2-3 minutes.
• Stir in the minced garlic and cook for another minute.

Toast the rice:

• Add the Arborio rice to the pot and stir to coat it in the butter and oil. Toast the rice for 1-2 minutes, stirring frequently.

Deglaze with wine (optional):

• Pour in the white wine (if using), stirring to deglaze the pot and allow the alcohol to cook off for about 1 minute.

Add the broth and cook:

• Pour in the warmed broth and give everything a stir. Scrape up any browned bits from the bottom of the pot.
• Close the Instant Pot lid and set the valve to “Sealing.” Cook on High Pressure for 6 minutes.

Release pressure and finish the risotto:

• Once the cooking time is done, carefully do a quick release by moving the valve to “Venting.”
• Open the lid, and stir the risotto. It should be creamy but slightly al dente. Stir in the lemon zest, lemon juice, Parmesan cheese, and 2 tablespoons of butter. Season with salt and pepper to taste.

Combine with shrimp:

• Gently fold in the cooked shrimp. If the risotto is too thick, you can add a little extra warm broth to loosen it.

Serve:

• Garnish with freshly chopped parsley and additional Parmesan if desired.
• Serve immediately and enjoy!

Tips:

• The wine adds depth of flavor, but you can skip it and use more broth instead.
• Be sure to warm your broth before adding it to the risotto for better consistency.
• You can customize the shrimp by adding a pinch of red pepper flakes for a spicy kick.

This recipe gives you a deliciously creamy risotto with the freshness of lemon and perfectly cooked shrimp, all in a fraction of the time it would take on the stovetop!