Instant Pot Lemon Butter Shrimp Risotto
Instant Pot Lemon Butter Shrimp Risotto is a creamy, indulgent dish that whisks you away to the heart of Italy with every bite. Tender shrimp sautéed in zesty lemon butter meld perfectly with velvety Arborio rice for a meal that’s both sophisticated and easy to make. Ready in just 30 minutes, this risotto is perfect for busy weeknights or impressing guests at dinner parties. Enjoy the delightful blend of flavors that will surely become a family favorite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 1 lb shrimp, peeled and deveined
- 4 cups low-sodium chicken broth
- 4 tbsp butter (divided)
- Juice and zest of 1 lemon
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Set the Instant Pot to sauté mode. Melt 2 tablespoons of butter and add minced garlic until fragrant (about 1 minute).
- Add Arborio rice and toast for 2 minutes until slightly translucent.
- Pour in chicken broth, lemon juice, and zest; stir well.
- Seal the lid and cook on manual high pressure for 5 minutes.
- Perform a quick release of pressure when done.
- Stir in remaining butter and Parmesan cheese until melted. Add uncooked shrimp into the risotto and mix well before serving.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 190mg
Keywords: - For added flavor, consider including vegetables like peas or asparagus. - You can swap shrimp for cooked chicken or mushrooms for a vegetarian option. - Store leftovers in an airtight container for up to three days; add broth while reheating to restore creaminess.