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
• 1 ½ cups chicken broth
• 3 cloves garlic, minced
• 1 teaspoon minced fresh parsley
• ½ teaspoon red pepper flakes
• 1 cup Arborio rice
• ¼ cup freshly grated Parmesan cheese
• 2 tablespoons salted butter
• 1 shallot, minced
• ¼ cup Pinot Grigio wine
• ½ pound frozen raw shrimp - peeled, deveined, and tail off
• 1 tablespoon freshly squeezed lemon juice, or to taste

Recipe Instructions

Step 1

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 2

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.

Step 3

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

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

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.