INSTANT POT® LEMONY SHRIMP RISOTTO
When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again. Once the ingredients are prepared, it practically cooks itself. Serve with fresh thyme sprigs and lemon slices for optional garnish.
Provided by Bibi
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat seafood stock in a microwave until hot, about 5 minutes, and leave in the microwave until ready to use.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; melt 2 tablespoons butter. Add shallot and cook, stirring, about 1 minute. Add rice, thyme sprigs, and garlic; cook, stirring frequently, about 2 minutes. Stir in wine and cook until the wine evaporates, about 1 minute, then stir in the hot seafood stock and lemon juice. Stir any browned bits from the bottom of the inner pot into the liquid. Add salt and pepper.
- 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, 3 to 5 minutes. Unlock and remove the lid.
- Remove thyme sprigs and add the shrimp. Close the lid and allow the shrimp to cook on the Keep Warm setting, until the shrimp are pink and firm and starting to curl into a "C" shape, about 7 minutes. Stir in lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese. Stir until the butter is melted. Serve warm.
Nutrition Facts : Calories 692.3 calories, Carbohydrate 96.2 g, Cholesterol 206.6 mg, Fat 14.4 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 7.9 g, Sodium 726.5 mg, Sugar 1.5 g
INSTANT POT® SHRIMP RISOTTO WITH LEMON AND HERBS
Put your pressure cooker to good use with INSTANT POT® Shrimp Risotto with Lemon and Herbs. You won't believe how quickly this INSTANT POT® shrimp risotto comes together!
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- SET SAUTÉ setting on INSTANT POT for 11 min. Add oil to pot; heat 2 min. Add shrimp, onions and garlic; cook and stir 3 to 5 min. or until shrimp turn pink.
- Use slotted spoon to transfer shrimp to bowl; cover to keep warm.
- Add rice to pot; cook and stir 1 min. Add 1 cup chicken broth; cook and stir 2 to 3 min. or until most of the broth is absorbed.
- Add remaining broth and sauce to pot. DO NOT STIR. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 7 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Remove lid.
- Add peas, shrimp and cheese to pot; mix lightly. Cover loosely with lid, but do not lock lid. Let risotto stand 3 min.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 12 g
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- Set an Instant Pot® to saute on the medium setting (see Cook's Note). Chop the shallot and garlic. When the pot is hot, add 2 tablespoons butter, then add the shallot, garlic and a pinch each of salt and pepper. Cook, stirring, until softened, about 3 minutes. Stir in the rice and thyme sprigs and cook until the rice is toasted, about 3 minutes. Stir in the wine, scraping the bottom of the pot, and cook until evaporated, about 30 seconds. Turn off the saute function.
- Stir the clam juice and 3 cups hot water into the pot. Close the lid and turn the steam valve to the sealing position. Set the pot to cook on high pressure for 5 minutes. When the time is up, turn the valve to the venting position and release the steam completely. Be careful of any remaining steam and unlock the lid.
- Season the shrimp with salt and pepper and add to the pot. Stir in the peas. With the pot still turned off, close the lid and let the shrimp cook through, about 5 minutes.
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