Instant Pot Shrimp Scampi Risotto

Use your Instant Pot to combine the best of both worlds with this recipe for risotto and shrimp scampi.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 722 Calories

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 teaspoon minced fresh parsley
• 1 cup Arborio rice
• 2 tablespoons salted butter
• 1 shallot, minced
• 1 tablespoon freshly squeezed lemon juice, or to taste
• 0.5 teaspoon red pepper flakes
• 1.5 cups chicken broth
• 0.25 cup freshly grated Parmesan cheese
• 0.5 pound frozen raw shrimp - peeled, deveined, and tail off
• 0.25 cup Pinot Grigio wine

Recipe Instructions

Step 1

Allow pressure to naturally release for 25 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes.

Step 2

Release pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese and red pepper flakes. Garnish risotto with a squeeze of lemon juice and parsley.

Step 3

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Unlock and remove the lid. Add frozen shrimp and white wine. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function to heat the pot. Add butter and olive oil. Add shallot and garlic to the pot once butter has melted; saute until fragrant, about 2 minutes. Add Arborio rice; cook and stir for 2 minutes. Pour in chicken broth and mix well. Cancel Saute function.