If you have an Instant Pot, you know it will save you so much time for dishes cooked the traditional way. This Pressure Cooker Shrimp Risotto is one of those dishes that comes out perfect every single time in a fraction of the time of stove top.
Pressure Cooker Shrimp Risotto
Here’s a quick way to make a creamy Shrimp Risotto with no stirring with this Pressure Cooker Shrimp Risotto recipe. This is clearly not low carb. What it is however, is delicious. I ended up eating mostly the shrimp and feeding my son most of the rice. Really good for a quick supper.
Risotto is not usually something you’d say was a quick meal idea, but the Instant Pot is a game changer in that department. Usually Risotto needs to be babysat, and stirred over and over to make sure the rice is cooked without being over cooked or undercooked. Follow this recipe, and your Instant Pot will do al the hard work for you!
No Instant Pot?
If you don’t have an Instant Pot, you can make this stove top. If you’re making this on the stove top, I suggest you cook the rice and when it’s almost done, add the thawed shrimp and mix it for the last 3-5 minutes until they turn pink. I mixed some frozen vegetables into mine. I’m going to try with spinach next time.
However you make this recipe, I’d love to hear how you liked it and what variations you may have made as well. Enjoy your dinner!
WANT TO TRY ANOTHER SHRIMP RECIPE? CHECK OUT MY INSTANT POT SHRIMP WITH COCONUT MILK RECIPE!
★ DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
Make Pressure Cooker Shrimp Risotto in less than 30 minutes that comes out perfect every time - with no stirring!
- 1 cup jasmine rice
- 1 cup water ,
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 1/4 cup frozen vegetables
- 1 pound frozen raw shrimp
- 1/4 cup shredded Parmesan cheese
- salt, to taste
- pepper, to taste
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 5 minutes, with a quick release.
- Mix, let water absorb back into rice if needed and serve with Parmesan cheese.
I am not a registered dietician or nutritionist. Nutritional information is provided a courtesy, and can vary depending on the exact ingredients you use.