Instant Pot 6-Minute Creamy Shrimp Risotto
Yes! You can create delicious, creamy and tender RISOTTO in an Instant Pot ....in just 6 minutes! I confess, I was a doubter when I first saw an Instant Pot risotto recipe. Could it really be true? In just 6 minutes?? Yes!
Servings: 12 servings
Chef Alli
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Ingredients
- 4 Tbs. unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic, crushed
- 2 cups Arborio rice
- 1-2 tsp. Cajun seasoning blend, I use Old Bay or Tony Chachere's
- 2 cups thinly sliced baby bella or button mushrooms
- 1 cup dry white wine
- 5-6 cups chicken or vegetable broth, divided use
- 14 oz. can petite diced tomatoes, drained well
- 1 lb. raw small shrimp, deveined and shelled
- 8 oz. cream cheese, cubed and softened
- 1-2 Tbs. chopped Italian parsley
- 1 cup freshly shredded Parmesan cheese, divided use
Instructions
- Using the sauté setting on your Instant Pot, melt the butter. When the butter is nicely hot, stir in the onion, garlic, Arborio rice, Cajun seasoning blend, and the mushrooms; sauté for a minute or so; deglaze the pot with the wine, then stir in the broth.
- Securely lock the Instant Pot lid into place. Using the high pressure setting, set the timer for 6 minutes, bringing the Instant Pot to full pressure.
- When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot. Carefully unlock and remove the lid; gently stir in the diced tomatoes, shrimp, and cream cheese along with half of the Parmesan cheese and half of the parsley.
- Serve the risotto at once, garnished with the remaining Parmesan cheese and Italian parsley, as desired.
Notes
**Please note: the cooking time stated for this recipe does not include the time required to bring the Instant Pot up to pressure since this can vary. This recipe was made using a 6-quart Instant Pot.
- Raw shrimp is gray in color on the exterior. When shrimp is fully cooked, the exterior turns pink in color and the flesh becomes opaque. The moment the shrimp turns from gray to pink, remove it from the heat source – over cooked seafood gets chewy and tough!
- If you prefer not to use shrimp in this risotto recipe, you can certainly substitute cubed chicken, adding it at the very beginning stages when you are sauteing the rice with the butter; add the remaining ingredients as directed, then bring the pot to full pressure. Continue as directed.
- Or, let’s say you have leftover grilled steak or pork chops, you could also cut either of these meats into bite-sized pieces to stir into the cooked risotto. Since these meats are already fully cooked, you would stir them in at the very end when adding the Parmesan and parsley.
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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