Instant Pot Lemony Shrimp Risotto
This 15-minute Instant Pot shrimp risotto is a meal dreams are made of: Restaurant-quality risotto made with simple ingredients in the comfort of your own home! Chicken broth, plump, lemony shrimp, sweet shallots, and wilted spinach add flavor to this simple, hands-off risotto.
- Prep time
- 14 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 3 tbsp extra virgin olive oil, (divided)
- 1 lb raw large shrimp (16 to 20 per pound), (peeled and deveined)
- 1 tsp kosher salt, (divided)
- grated zest of 1 lemon
- 1/8 tsp crushed red pepper, (optional)
- 1/4 cup chopped shallot
- 1+1/2 cup Arborio rice
- 4 cup chicken or vegetable broth (32 ounces)
- 4 cup torn spinach leaves or baby spinach (about 2 ounces)
- 1 tbsp unsalted butter
Instructions
- 1
Set the Instant Pot or other multicooker to Sauté and add 1 tablespoon of the extra virgin olive oil. When the oil is hot add the shrimp and 1/4 teaspoon of the salt. Sauté the shrimp until just cooked through, 3 to 4 minutes, then transfer to a medium bowl. Press Cancel. Toss the shrimp with the lemon zest and crushed red pepper, if using.
- 2
Set the Instant Pot to Sauté again. Add the remaining 2 tablespoons olive oil and shallot and cook, stirring frequently, until the shallot begins to soften, 2 to 3 minutes. Add the rice and cook, stirring, until the rice is translucent, about 2 minutes. Add the broth and another 1/2 teaspoon salt. Stir to scrape up any brown bits on the bottom of the pot. Lock the lid and set to cook on high pressure for 6 minutes.
- 3
When cooking is complete, press Cancel and carefully quick-release the pressure.
- 4
Stir for a minute or two to thicken the risotto, then add the spinach, butter, and remaining 1/4 teaspoon salt, stirring just until the spinach is wilted. Serve topped with the shrimp and their juices.