Instant Pot Shrimp Risotto With Peas Recipes

INSTANT POT 6-MINUTE CREAMY SHRIMP RISOTTO

Steps:

• 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.

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.

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.

SAFFRON RISOTTO WITH SHRIMP AND PEAS

Steps:

• In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
• Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
• Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

INSTANT POT SHRIMP RISOTTO

Steps:

• Melt the butter in a 6 quart pressure cooker set to the saute function. Add the onion and the roasted pepper and cook, stirring, until the onion is softened - about 4 minutes. Stir in the oregano, paprika, salt and pepper and continue cooking for about a minute.
• Add the rice and stir for about a minute. Pour in the sherry and stir until it's absorbed. Add the broth and clam juice, stir.
• Lock the lid on the pot and set to vent to sealing. Set the machine to cook at high pressure for 10 minutes.
• Use the quick-release method to bring the pot back to normal pressure.
• Remove the lid and set the pressure cooker back on saute. Add the shrimp and stir until the shrimp is cooked, about 2 minutes. Stir in the cheese. Turn off the heat and let sit for a minute or two.

EASY, INSTANT POT SHRIMP RISOTTO

Steps:

• Turn the Instant Pot on to the saute' function. Add 1 teaspoon of olive oil to the pot. Add the onions and garlic. Cook until fragrant.
• Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
• Add the white wine. Deglaze the pot. Stir until coated.
• Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well.
• Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
• Season the shrimp with seafood seasoning, salt, and pepper while the risotto cooks.
• Quick release the steam.
• Adjust the Instant Pot to the sauté function. Add the shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
• Cook for 3-4 minutes until the shrimp is pink, the asparagus softens, and the spinach has wilted.
• Stir all of the items in the pot.
• Drizzle with fresh lemon juice throughout.
• Cool before serving.

INSTANT POT SHRIMP RISOTTO

Steps:

• Optional - Dry Brine Shrimps: Thaw ½ lb (227g) frozen shrimps under cold running water for a few minutes. Dry well with paper towels. In a medium mixing bowl, mix 1/8 tsp (0.75g) baking soda and ½ tsp (3g) kosher salt with the well dried shrimps. Place in the fridge and dry brine for 30 minutes.
• Prepare Pressure Cooker: Heat up your pressure cooker (Instant Pot: press Sauté button and Adjust once to Sauté More function) over medium high heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
• Sauté Shallots, Garlic and Shrimps: Pour in 3 tbsp (45ml) olive oil, 4 tbsp (57g) unsalted butter to the pot. Ensure to coat oil over whole bottom of the pot. Sauté minced shallots (50g) and minced garlic (10g) until soften and fragrant. Add in dry brined shrimps. Cook for about 1 minute per side until the shrimps are about 80% cooked. Remove shrimps and set aside to allow the residual heat to finish cooking them.
• Add Rice and Season: Add 2 cups (400g) Arborio rice into the garlic butter oil. Stir until rice is evenly coated with the oil. Continue to stir the rice. After 2 - 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. Pour in 2 tsp (10ml) Japanese soy sauce and 2.5 tbsp (45g) white or yellow miso paste. Mix well with the rice.
• Deglaze: Pour in ¾ cup (188ml) cooking sake, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the sake boil for roughly a minute allowing the alcohol to evaporate.
• Pressure Cook Risotto: Pour in 4 cups (1L) homemade fish stock. It is a good time now to make sure no rice or shallot pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully. Softer Risotto: This cooking time will produce al-dente risotto. If you prefer softer risotto, add an extra minute or two on the cooking time.
• Peel Shrimps: While the risotto is pressure cooking, peel the shrimps.
• Optional Step: Warm serving plates in the oven (Hot serving plates will ensure the best consistency).
• Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for a few minutes longer over medium heat (Instant Pot: Press Sauté button). Add in 0.7oz (20g) Parmesan cheese and thinly sliced green onions. Mix well. Taste and season with kosher salt and black pepper.
• Serve: Place cooked shrimps on top and serve immediately with more Parmesan cheese :)

SHRIMP RISOTTO | INSTANT POT SHRIMP RISOTTO RECIPE

Steps:

• Melt the butter and add the rice, water, lemon juice, salt and pepper.
• Put frozen shrimp and frozen vegetables on top. For this recipe, you will need to use frozen shrimp and vegetables. This is because it takes the rice 4 minutes to cook, and you don't want overcooked seafood and mushy veggies. This is also the reason you won't want to stir the seafood and veggies into the rice. Just lay them on top half submerged in the water.
• Cook at High Pressure for 6 minutes, with a quick release.
• Mix, let water absorb back into rice if needed and serve with Parmesan cheese.

SHRIMP RISOTTO WITH PEAS

Steps:

• Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
• Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
• Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
• Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.

INSTANT POT SHRIMP RISOTTO

Steps:

• On sauté mode, melt your butter in the Instant Pot and once it's melted, add your shallots. Cook them for around 1-2 minutes.
• Add in the arborio rice and stir.
• Add lemon juice and continue to stir for another minute before adding in the broth, and some salt and pepper.
• Set the Instant Pot on pressure for 5 minutes and then let the pot natural release for 10 minutes afterwards before quick releasing.
• After carefully opening the lid, stir in your peas, lemon zest, cooked cold water shrimp and parmesan.

INSTANT POT SHRIMP RISOTTO

Steps:

• Combine the shrimp, 1 tbsp olive oil, 2 tsp lemon zest, 1 chopped garlic clove, 1/2 tsp kosher salt - stir it all together so the lemon zest coats the shrimp. Set it aside for 30 minutes to an hour.
• Turn the Instant Pot onto saute mode and add 1 tbsp olive oil. Once the pot reads "hot" on the display screen pour all the shrimp into the pot and saute for 3 minutes, flipping halfway through Remove the shrimp from the pot and set aside. Note: if you are using a full pound of shrimp you will want to saute them in two batches.
• Add 2 sliced shallots and 2 garlic cloves (if you need more olive oil go ahead and add 1 tbsp). Soften/saute for 2 minutes. Add the 1 1/2 cups risotto and stir around the pot for an additional minute.
• Pour the 1/2 cup white wine into the pot and deglaze the bottom by scraping up ALL the browned bits. NOTE: this step is very important to help prevent the dreaded "burn" notice.
• Add the 3 1/2 cups chicken stock, 1/4 cup fresh lemon juice, and 1 tsp salt to the rice mixture.
• Pop the lid on the pot and lock the pressure vent to "seal". Set the pot to cook on pressure mode for 7 minutes. Do a 10 minute natural release, then release any additional pressure with a quick release.
• Move quickly for this step, you want to retain the heat in the pot as much as possible! Have your milk measured, parmesan grated, and asparagus cut.Add the 1/2 cup half & half and 1 cup shredded parmesan cheese, give the risotto a stir. Add the chopped asparagus and stir into the hot risotto. Lay the shrimp on top of the risotto. Close the lid (or place just place it on top) for 5-8 minutes, to keep the heat in and soften the asparagus and finish cooking the shrimp.
• Taste the risotto for additional seasoning (salt, pepper, lemon juice, or lemon zest), and serve!

INSTANT POT MUSHROOM RISOTTO

Steps:

• Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute. Serve immediately.

SHRIMP RISOTTO INSTANT POT

Steps:

• Saute the Shrimp: Set the Instant Pot on SAUTE function & set it on NORMAL heat. Add olive oil and saute the shrimp for 1 minute. Set them aside.
• Saute the Aromatics: In the same pot add more oil and throw in the chopped shallots & the garlic and saute until the shallots turn soft. Took me about 2-3 mins. Add salt to quicken the process.
• Saute the Arborio Rice: Now add the Arborio rice (not rinsed) and saute for 2-3 mins stirring frequently.
• Add Wine: Pour the white wine and stir the rice until it absorbs the wine. This step is IMPORTANT!
• De-glaze Pot: Now, add the hot or warm chicken stock (a must) and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of the spatula. There should not be any food particles stuck at the bottom of the pot. This step if crucial and will prevent the BURN error. DO NOT rush this step!
• Pressure Cook: CANCEL the SAUTE function. Close the lid, seal the valve and PRESSURE COOK on HIGH for 5 minutes.
• Quick Pressure Release: Once, the pressure cooking cycle is over perform a quick pressure release (QPR) manually by moving the valve from the sealing to the venting position. Open the lid carefully. If the rice is thirsty you may add few splashes of the extra chicken stock or water. I would recommend adding 2 tbsp at a time.
• Mix the Dairy: CANCEL the Pressure cook mode and hit back the KEEP WARM mode. Add the butter, heavy whipping cream. Stir gently to mix well with the rice. Add the parmesan cheese & crushed black pepper and fold it gently with the rice until the cheese melts and incorporates completely and uniformly. Do not over-stir, avoid stirring briskly!
• Mix in the protein & peas: Throw in the sautéed shrimp and the thawed frozen green peas. The Shrimp Risotto must be silky, velvety and creamy at this stage. Serve immediately with drizzles of grated Parmesan cheese and chopped fresh parsley. Enjoy!

SHRIMP RISOTTO

Steps:

• Gather the ingredients for the shrimp.
• Heat the olive oil on high heat in a large skillet. Season the shrimp with the salt and pepper.
• Sear the shrimp to golden brown on both sides. Remove the shrimp from the heat.
• Turn the heat to medium-low. Add 2 tablespoons of the butter to the pan and add the minced garlic. Sauté until fragrant, about 1 minute.
• Add the white wine and lemon juice to deglaze the pan. Allow the sauce to reduce by about a third. This will take about 5 minutes.
• Whisk in the remaining butter and the parsley. Set aside the sauce in a small saucepan.
• Wipe out the shrimp pan and gather your ingredients for the risotto. Heat the chicken stock in another small saucepan.
• Heat the olive oil and 2 tablespoons of the butter in the large skillet. Once the butter has melted, add the shallots and garlic. Sauté on medium-low heat until the shallots are translucent, about 2 minutes.
• Add the Arborio rice and toss to coat in the oil and butter. Sauté until the rice is very lightly browned.
• Add a ladleful of the hot stock and stir until the stock is absorbed. Repeat, adding a ladle or two of stock at a time, until the rice is al dente, and you have used most of (or all of) the stock. This will take about 20 minutes. The rice will be creamy.
• Turn off the heat and top with another ladleful of stock, the remaining 2 tablespoons of butter, and the Parmesan cheese. Stir to combine and cover with a lid. Heat the shrimp sauce until simmering. Toss the shrimp into the sauce to warm them back up.
• Ladle the risotto into warm bowls and top with an equal amount of shrimp and sauce. Top with more Parmesan cheese and chopped parsley. Serve immediately with a glass of white wine .