Instant Pot Shrimp Risotto with Peas
Description
This Instant Pot shrimp risotto with peas delivers the creamy, tender texture you love without all the hard work.
Ingredients
•
4 tablespoons unsalted butter, divided
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1 tablespoon olive oil
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1 shallot, diced
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3 cloves garlic, minced
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2 cups Arborio rice
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1/3 cup dry white wine
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4 cups low-sodium chicken broth
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1 (8 ounce) bottle clam juice
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1 teaspoon fresh thyme leaves
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1/4 teaspoon red pepper flakes
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1 pound large shrimp, peeled and deveined
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1 pinch paprika
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salt and ground black pepper to taste
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1/2 cup frozen peas, thawed
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1/2 cup grated Parmesan cheese
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function on normal setting according to manufacturer's instructions. Add 2 tablespoons butter and olive oil; stir in shallot and garlic and cook until softened, about 1 minute. Stir in rice and cook until coated and toasted, about 3 minutes. Add wine, scraping and deglazing the bottom of the pot with a wooden spoon; cook until wine has evaporated, about 1 minute. Turn off Saute function.
2
Stir in chicken broth, clam juice, thyme, and red pepper flakes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3
Release pressure using the natural-release method according to manufacturer's instructions, for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions.
4
While pressure is releasing on the pot, melt 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and season with paprika, salt, and pepper. Cook until shrimp are opaque, about 3 minutes. Unlock and remove the lid on the pressure cooker.
5
Stir shrimp, peas, Parmesan cheese, and remaining butter into rice mixture. Divide among bowls and serve.