This Instant Pot Shrimp Risotto is a creamy, dreamy, one-pot masterpiece that delivers restaurant-worthy flavor with the push of a button. Plump shrimp, tender asparagus, parmesan, and just a whisper of lemon—all stirred through impossibly silky arborio rice—create a weeknight dinner you’ll want to make again and again.
Why You’ll Love This Recipe
- Effortless Elegance: You get rich, creamy risotto without endless stirring—your Instant Pot handles the magic.
- Crowd-Pleasing Flavors: The combination of sweet shrimp, asparagus, parmesan, and lemon feels luxurious but familiar.
- Fast Enough for Weeknights: Start to finish in 25 minutes, with minimal prep and almost zero babysitting.
- Super Customizable: Easy to adapt for your family’s favorite add-ins, veggies, or dietary needs—no fancy skills required!
Ingredients You’ll Need
The magic of Instant Pot Shrimp Risotto comes from a handful of pantry staples and a few fresh ingredients that each play a deliciously important role—no oddball supplies required! Every element, from the creamy arborio rice to the splash of wine, layers wonderful flavor and texture to turn simple groceries into something ultra-satisfying.
- Olive oil: Just a splash helps soften onions and garlic while building a savory flavor base.
- White onions: Their mellow sweetness rounds out every bite—don’t skip them.
- Garlic cloves: Infuses the risotto with irresistible depth; fresh is best here!
- Unsalted butter: Lends richness and that classic risotto silkiness.
- Arborio rice: This is the secret to risotto’s creamy, starchy texture—other rice just won’t give you the same results.
- Dry white wine: Adds brightness and a subtle tang; choose a wine you’d actually drink, like Pinot Grigio or Chardonnay.
- Broth (seafood, chicken, or veggie): Builds flavor right into the rice—use whatever type you like.
- Parmesan reggiano cheese: It’s sharp, salty, and melty; spring for the real thing if possible.
- Raw shrimp (peeled & deveined): They’ll cook gently in the hot rice, staying juicy and tender.
- Old Bay Seasoning: A classic for shrimp—if you’re out, you can quickly mix up your own (see notes below).
- Salt and pepper: Essential for balancing and amping up all the other flavors.
- Fresh spinach: Adds a pop of color and a delicate, wilted texture.
- Asparagus: Chop it small so it cooks quickly; it brings crunch and a lovely green bite.
- Fresh lemon juice (optional): A finishing squeeze wakes up all the flavors—don’t skip it if you love a citrusy edge!
Variations
One of the best parts about this Instant Pot Shrimp Risotto recipe? You’re in the driver’s seat! Feel free to swap veggies, change up the protein, or riff on flavors to suit your tastes, dietary needs, or what’s in your fridge tonight.
- Swap Out the Protein: Try scallops, diced chicken breast, or even mushrooms for a vegetarian twist—just adjust the sautéing time to suit your addition.
- Greens Galore: Stir in kale, baby arugula, or peas if spinach isn’t your favorite or simply want a different green.
- Creamier Finish: For extra indulgence, add a splash of heavy cream along with the parmesan at the end.
- Wine-Free Version: Skip the wine and substitute an extra half cup of broth for an alcohol-free risotto that’s still bursting with flavor.
How to Make Instant Pot Shrimp Risotto
Step 1: Sauté the Aromatics
Start by setting your Instant Pot to the sauté function. A drizzle of olive oil goes in first, followed by diced onions and minced garlic. Let them sauté for 3-4 minutes, stirring often, until the kitchen fills with an irresistible aroma and the onions look soft and translucent. This gentle sweat at the beginning unlocks so much flavor for your risotto base!
Step 2: Toast the Rice
Add the butter directly into the pot—it’ll melt quickly. Next, stir in the arborio rice and let it toast for 1-2 minutes. This step helps the rice keep its bite, and the grains will soak up that lovely buttery flavor for an irresistibly creamy result later.
Step 3: Deglaze and Add Broth
Pour in the white wine and scrape up any tasty brown bits from the pot (flavor city!). Once the wine has simmered for a minute, add all the broth, give everything a good stir, and make sure your rice is evenly distributed and coated. This is where the magic creamy risotto texture begins!
Step 4: Pressure Cook
Put the Instant Pot lid on, seal it up, and set to Manual or High Pressure for 8 minutes. While your rice cooks itself, season the shrimp with Old Bay, salt, and pepper. That’s it—no pot-watching, just relax and let the pressure cooker do its thing!
Step 5: Quick Release and Finish
Once the cook time ends, quick release the pressure. Switch your pot back to sauté and quickly stir in the seasoned shrimp, parmesan, chopped asparagus, and spinach. Keep stirring gently for 3-4 minutes, just until the shrimp curl up and turn pink, asparagus softens, and the whole risotto takes on that irresistible creamy finish. Drizzle with a squeeze of fresh lemon juice to really make those flavors pop!
Pro Tips for Making Instant Pot Shrimp Risotto
- Timing the Shrimp: Always add the shrimp after cooking the rice, to ensure they come out juicy and perfectly tender—not overcooked or rubbery!
- Control the Asparagus Crunch: If you want softer asparagus, sauté or steam it separately and stir it in at the very end; for a livelier crunch, follow the base instructions.
- Customizing the Creaminess: For ultra-creamy risotto, stir vigorously after adding cheese, and don’t be afraid to add a splash of broth or cream if it looks too thick.
- Deglaze Like a Pro: Make sure to scrape up any browned bits after adding the wine—those little bits pack tons of flavor into your risotto.
How to Serve Instant Pot Shrimp Risotto
Garnishes
A flurry of fresh parmesan, chopped parsley, or a light scatter of lemon zest sends Instant Pot Shrimp Risotto over the top both in flavor and color. A little drizzle of really good extra-virgin olive oil can also add a pop of richness right before serving. I love finishing with just a little more cracked black pepper for a bit of bite.
Side Dishes
This dish shines beautifully as a one-bowl wonder, but a crisp green salad with a tangy vinaigrette or a side of garlicky roasted veggies makes a perfect partner. Warm, crusty bread (think ciabatta or focaccia) is also wonderful for scooping up those last creamy spoonfuls!
Creative Ways to Present
Try serving your risotto in shallow pasta bowls for restaurant flare, or pile it high on a large platter and layer extra shrimp on top for a family-style centerpiece. For a more elegant touch at dinner parties, serve smaller portions as a first course in stemless wine glasses or mini cocottes—everyone will be wowed!
Make Ahead and Storage
Storing Leftovers
Cool any leftover Instant Pot Shrimp Risotto completely, then transfer to an airtight container and refrigerate for up to 2 days. If storing, avoid leaving shrimp in the dish too long at room temperature—it’s best enjoyed soon after cooking for the freshest flavor and texture.
Freezing
Risotto’s silky texture can become a bit dense after freezing, especially with the shrimp included. If you’d like to freeze, try storing the risotto base (without shrimp) and add freshly cooked shrimp when reheating for the best texture. Freeze in a tightly sealed container for up to 2 months.
Reheating
Gently reheat your risotto on the stovetop or in the microwave, stirring in a splash of broth or water to bring back its creamy texture. For shrimp, reheat just until warmed through—overheating can make them rubbery, so warm carefully!
FAQs
-
Can I make Instant Pot Shrimp Risotto without wine?
Absolutely! Replace the wine with an equal amount of broth—your risotto will still be rich and flavorful, just with a touch less tang. If you like a little acidity, add a small squeeze of lemon at the end.
-
What size shrimp should I use?
Medium to large shrimp (about 21–26 per pound) work beautifully for this risotto. They’ll cook through quickly and stay tender—smaller shrimp may overcook and get rubbery with the residual heat.
-
Can I double the Instant Pot Shrimp Risotto recipe?
Yes, you can double the recipe if your Instant Pot is large enough (at least 8 quarts is best). Just keep an eye on the max fill line and use the same pressure cook time—resist opening the lid until all the pressure is released for the perfect creamy texture.
-
Is it possible to make this risotto ahead for a party?
You can cook the risotto base ahead and gently reheat, adding a splash of broth to loosen it up. Add the shrimp and delicate veggies just before serving so everything stays perfectly cooked and vibrant.
Final Thoughts
If you’re craving something comforting, fresh, and impressive, Instant Pot Shrimp Risotto is the answer—cozy enough for weeknights, but special enough for guests. Give it a try and let it become your new dinnertime favorite!
Print
Instant Pot Shrimp Risotto Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Instant Pot
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Shrimp Risotto is a creamy and flavorful dish that is quick and easy to make. The combination of tender shrimp, creamy risotto, and fresh vegetables makes for a satisfying meal that your whole family will love.
Ingredients
Main Ingredients:
- 1 teaspoon olive oil
- 1/2 cup diced onions (white onions)
- 3 garlic cloves, minced
- 1 tablespoon unsalted butter
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (Pinot Grigio or Chardonnay)
- 3 1/2 cups broth (Seafood, chicken, or vegetable broth)
- 1/2 cup grated parmesan reggiano cheese
- 1 pound raw shrimp, peeled and deveined
Seasonings:
- Old Bay Seasoning (to taste)
- Salt and pepper (to taste)
Vegetables:
- 1 cup fresh spinach
- 7 oz asparagus, chopped
- 2-3 tablespoons fresh lemon juice (optional)
Instructions
- Saute Onions and Garlic: Turn the Instant Pot on to the saute’ function. Cook onions and garlic until soft and fragrant.
- Add Rice and Liquids: Add butter and rice to the pot. Stir until coated. Pour in white wine and broth, stirring to combine.
- Cook Risotto: Seal the lid and set the timer to High-Pressure Cooking for 8 minutes. Season shrimp while risotto cooks.
- Finish Dish: Quick release steam, then add shrimp, cheese, spinach, asparagus, and lemon juice. Cook until shrimp is pink and translucent, and vegetables are tender.
- Adjust Seasoning: Drizzle with lemon juice and adjust seasoning to taste. Cool slightly before serving.
Notes
- You can make this recipe on the stovetop following the instructions on the arborio rice package.
- If you prefer softer asparagus, consider steaming it beforehand or sauteing it with the onions and garlic.
- Make your own seafood seasoning using a blend of onion powder, garlic powder, bay leaves, parsley, and chives.
- Wine can be substituted with additional broth.
Nutrition
- Serving Size: 1 serving
- Calories: 440 kcal
- Fat: 12g
- Carbohydrates: 48g
- Protein: 29g
