Experience the ease of creating a luxuriously creamy and flavorful risotto with vibrant lemon notes and succulent shrimp, all in your Instant Pot®. This method transforms a traditionally labor-intensive dish into a weeknight delight.

Follow The Directions

01

Step

Warm the seafood stock in the microwave until hot, approximately 5 minutes. Keep warm in the microwave until needed.

02

Step

Turn on your Instant Pot® and select the Sauté function. Melt 2 tablespoons of butter. Add the minced shallot and sauté for about 1 minute, stirring until softened. Add the Arborio rice, fresh thyme sprigs, and minced garlic. Cook, stirring frequently, for approximately 2 minutes until the rice is lightly toasted. Pour in the dry white wine and cook for about 1 minute, stirring until the wine has evaporated. Stir in the hot seafood stock and lemon juice. Season with salt and freshly ground black pepper to taste. Ensure to scrape any browned bits from the bottom of the inner pot into the liquid to enhance the flavor.

03

Step

Turn off the Sauté function. Secure the lid on the Instant Pot® and set it to high pressure for 5 minutes, following the manufacturer's instructions. Allow 10 to 15 minutes for the pressure to build.

04

Step

Carefully release the pressure using the quick-release method, which should take about 3 to 5 minutes, following the manufacturer's instructions. Once the pressure is fully released, unlock and remove the lid.

05

Step

Remove the thyme sprigs. Add the peeled and deveined shrimp to the risotto. Close the lid again and allow the shrimp to cook on the Keep Warm setting for about 7 minutes, or until the shrimp are pink, firm, and beginning to curl into a 'C' shape. Stir in the lemon zest, the remaining 1 tablespoon of butter, and the grated Parmesan cheese until the butter is melted and everything is well combined. Serve warm, garnished with extra lemon slices and fresh thyme sprigs, if desired.