Shrimp Risotto Instant Pot is a a quick version of the traditional Italian Risotto best suited for busy lives. Made with Arborio Rice, butter, parmesan, white wine shrimp and peas – this restaurant quality risotto is huge on flavors. It’s creamy, velvety texture with toothy rice is so impressive!
What is Shrimp Risotto?
Shrimp Risotto is a traditional Italian creamy Rice dish made with short grained Arborio rice that’s high on starch content and shrimp.
Risotto is often flavored with wine, shallots, parmesan cheese and butter. Variations may include veggies like mushrooms, peas, asparagus etc. It’s one of the most common ways of cooking rice back in Italy.
What is Shrimp Risotto made of?
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Arborio Rice: Also known as Risotto Rice. It’s a must in this recipe for it’s high starch content. The high starch content of the short grain Arborio rice makes the Risotto super creamy and velvety in texture. If cooked right the risotto never turns out stiff or gluey! DO NOT sub the Arborio with any other rice.
- Shrimp: We used frozen and thawed de-shelled and de-veined shrimp. You can use either Tiger shrimp, Colossal, Jumbo or extra large. We used extra large shrimp for the recipe.
- Shallots: Shallots goes very well in risotto dishes. It’s delicate, sweet flavor with a subtle sharpness makes the dish so flavorful.
- White Wine: This is a must in the recipe. Pinot Grigio, Sauvignon Blanc and unoaked Chardonnay are our favorites. However, you can use any crisp, dry and unoaked white wine.
- Black Pepper: Crushed.
- Parmesan Cheese: You can use either pre-shredded parmesan or grate a block of cheese.
- Dairy: Heavy whipping Cream. It boosts the creaminess of the risotto. However, you can sub it with milk or half and half if you want to or skip it altogether.
- Chicken Stock: You can use Better than Bouillon paste or cubes diluted in hot water. Makes a great flavorful stock almost instantly.
- Peas: We love to throw in some green peas or sometimes sliced mushrooms in our Instant Pot Shrimp Risotto just to boost the dish with some added veggies. Now, this is totally optional. You can skip adding the peas.
- Optional Garnish: Chopped fresh parsley. We ran out of the herb and hence, today’s recipe contains no parsley.
Tips & Tricks
- The best Risotto rice for Instant Pot: A starchy rice like Arborio. This is the best Risotto rice and the safest to use in the Instant Pot, there are no substituions available. Use a good quality short grain Arborio rice to make that high class restaurant quality super creamy and velvety risotto at home.
- Velvety, Creamy Risotto texture secret: DO NOT rinse the rice. That’s the secret, we want the starch for the recipe, we cannot sacrifice on a single bit of starch here 😀 The starch is a secret to an incredibly creamy and impressive risotto.
- Risotto Rice Cook time: A perfect risotto is soft, creamy and mounds on a plate. It should never be stiff, gluey or spread on the plate. For creamy Risotto Rice cook it on high pressure for 5 mins followed by quick pressure release.
- Avoid over cooking shrimp: We hate rubbery chewy shrimp. To prevent that, saute the shrimp for just 1 minute and than add them back to the Pressure cooked risotto. The residual heat will beautifully cook down the shrimp. DO NOT pressure cook the shrimp ever!
- Best White Wine for Risotto: Pinot Grigio, Unoaked Chardonnay, Sauvignon Blanc are our favorite picks.
- Parmesan Cheese: The cheese goes at last. Turn off the Instant Pot before mixing in the cheese.
How to make Shrimp Risotto in Instant Pot?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Saute Shrimp
Set the Instant Pot on SAUTE function and set it on NORMAL heat. Add oil and saute the shrimp for just 1 minute or until pink. Set them aside.
Step #2 Saute aromatics & rice
In the same pot add more oil and saute the shallots and the garlic until they turn soft. Add salt to quicken the process. If you feel the heat is too much to handle reduce it to LOW.
Add the Arborio rice (not rinsed) and saute for 2-3 minutes. This is a crucial step and do not skip it.
Step #3 Add liquid & de-glaze pot
Now, add the white wine and cook it down with the rice stirring often until the wine is fully absorbed by the rice. This is a very important step and would determine the consistency and texture of the Risotto, DO NOT skip it!
If you do not have white wine handy you may sub it with equal amount of chicken stock or even water with 1 tablespoon cider vinegar.
Once, the wine is fully absorbed add the chicken stock.
Step #4 Pressure Cook Arborio Rice
Pour the chicken stock and de-glaze the pot very well scraping the sides and the bottom of the pot really well with the help of a spatula. There should not be any food particles stuck at the bottom of the pot.
This is a crucial step and will help prevent the BURN error. DO NOT rush in this step.
CANCEL the SAUTE function. Close the lid of the Instant Pot, seal the valve and PRESSURE COOK on HIGH for just 5 minutes followed by a quick pressure release (QPR) manually.
Step #5 Mix the dairy
Cancel the pressure cook function and hit the KEEP WARM mode.
Add butter sliced in small cubes (easier to incorporate) and heavy whipping cream (read subs above) and gently stir the cooked rice until the butter and the cream blends well.
If you feel that the rice is thirsty at this stage add splashes of water or chicken stock. I would recommend that you add 2 tablespoons liquid at a time, gently stir and add more if needed. I did add few splashes of water.
Step #6 Add Protein, veggies, serve.
Now, add the parmesan cheese, slowly and gently fold it with the rice until the cheese completely melts. Add crushed black pepper according to your taste. You’ll have an amazingly silky, velvety and creamy risotto at this stage.
Finally, transfer back the sautéed shrimp and the thawed green peas and gently mix them with the risotto.
For best flavors and texture serve the Instant Pot Shrimp Risotto immediately. You can garnish with some grated parmesan and freshly chopped parsley. Enjoy!
How to reheat Shrimp Risotto?
Reheat Shrimp Risotto with splashes of water or chicken stock.
Microwave Oven Instruction: If re-heating it in the microwave oven sprinkle the risotto with splashes of liquid, stir with a spoon, top with few slices butter and than reheat.
Stove top instruction: Bring some chicken stock or water to a rolling boil, reduce the heat to medium low, transfer the risotto, than reheat stirring gently from time to time. Add slices of butter at the end and gently fold it in. Avoid over stirring. Serve this Instant Pot Shrimp and Pea Risotto immediately.
Store the cooked Shrimp Risotto Instant Pot recipe in an air tight container for 2 days in the fridge.
Can you freeze Shrimp Risotto?
No you cannot freeze Risotto. The texture and the consistency of the Risotto completely alters when frozen.
What goes with Shrimp Risotto?
You can serve the following with Shrimp Risotto:
- Steamed Broccoli.
- Steamed carrots (seasoned well).
- Steamed green beans (seasoned well).
- Cheesy Garlic bread.
- Steamed Asparagus (seasoned well).
- A light salad (pick your favorite!).
- A lightly toasted sour dough bread.
What wine goes with Shrimp Risotto?
Shrimp Risotto goes well with almost any aged, full bodied wine. Earthier reds like Pinot Noir and Nebbiolo tastes amazing. Fuller bodies white wines like Pinot Gris and Chardonnay compliments any Risotto ver well.
Shrimp Risotto Instant PotPrint Recipe Pin Rate
Watch Recipe Video
- 1 cup Arborio Rice (**Do Not Rinse rice.)
- 12 Shrimp (**de-shelled, de-veined frozen thawed Extra Large Shrimp)
- 1/3 cup shallots (**roughly chopped)
- 1/2 tbsp garlic (**minced)
- 1/4 cup white wine (**dry or sweet variety. See our favorite picks above in the post.)
- 1 tbsp Olive Oil
- 2 tbsp Unsalted Butter
- 2 tbsp Heavy Whipping Cream (**sub it with half & half or whole milk.)
- 1/3 cup Parmesan Cheese (**pre-shredded or grated from a block. We used pre-shredded.)
- 1/3 cup Green Peas (**frozen peas thawed.)
- 1/4 tsp black pepper (**crushed. You can use more according to your personal preference.)
- salt (**according to your personal preference.)
- 2 cups chicken stock (**we used 1/2 tablespoon better than bouillon paste stirred in 2 cups hot water to form a light stock. Use hot/warm stock. Keep some extra stock handy to add later.)
- Saute the Shrimp: Set the Instant Pot on SAUTE function & set it on NORMAL heat. Add olive oil and saute the shrimp for 1 minute. Set them aside.
- Saute the Aromatics: In the same pot add more oil and throw in the chopped shallots & the garlic and saute until the shallots turn soft. Took me about 2-3 mins. Add salt to quicken the process.
- Saute the Arborio Rice: Now add the Arborio rice (not rinsed) and saute for 2-3 mins stirring frequently.
- Add Wine: Pour the white wine and stir the rice until it absorbs the wine. This step is IMPORTANT!
- De-glaze Pot: Now, add the hot or warm chicken stock (a must) and de-glaze the pot very well scraping the sides and the bottom of the pot with the help of the spatula. There should not be any food particles stuck at the bottom of the pot. This step if crucial and will prevent the BURN error. DO NOT rush this step!
- Pressure Cook: CANCEL the SAUTE function. Close the lid, seal the valve and PRESSURE COOK on HIGH for 5 minutes.
- Quick Pressure Release: Once, the pressure cooking cycle is over perform a quick pressure release (QPR) manually by moving the valve from the sealing to the venting position. Open the lid carefully. If the rice is thirsty you may add few splashes of the extra chicken stock or water. I would recommend adding 2 tbsp at a time.
- Mix the Dairy: CANCEL the Pressure cook mode and hit back the KEEP WARM mode. Add the butter, heavy whipping cream. Stir gently to mix well with the rice. Add the parmesan cheese & crushed black pepper and fold it gently with the rice until the cheese melts and incorporates completely and uniformly. Do not over-stir, avoid stirring briskly!
- Mix in the protein & peas: Throw in the sautéed shrimp and the thawed frozen green peas. The Shrimp Risotto must be silky, velvety and creamy at this stage. Serve immediately with drizzles of grated Parmesan cheese and chopped fresh parsley. Enjoy!
- Doubling the recipe: This recipe can be doubled. Double all the ingredients. The cook time remains the same. You can double the recipe in a 6 quart Instant Pot.
- Can I use any other rice? No, you cannot use any other rice other than Arborio Rice for todays recipe. This recipe won’t work.
- Best Shrimp to use: Colossal, Extra Large or Jumbo varieties would work like a charm. Use de-shelled, de-veined and thawed frozen shrimp. I’ve not tested the recipe with frozen shrimp directly!
- Can I leave out the cream? Yes, you can totally skip adding the heavy cream or even sub it with equal amounts of milk or half and half.
- Can I sub the white wine with red wine? Never ever! Use white wine or simply sub it with equal amounts of water or chicken stock mixed with 1 tablespoon cider vinegar. I would strongly recommend the white wine because it really elevates the flavor of the Risotto.
- Can I skip the Shallots and use onion? Yes, you can use yellow onion in place of shallots.
- Extra Liquid: Always keep some extra chicken stock or water handy. You might need to add splashes of water to the cooked Arborio rice if you feel that the rice is thirsty. We added some splashes of water.
- Avoiding BURN error: DE-glaze, De-glaze and De-glaze the pot minutely well. There’s no short cut to this step. It’s incredibly crucial to scrape out any stuck food particles from the bottom and the sides of the pot before you hit the pressure cook button. Even tiniest of stick food particle will alert the BURN error.
More Easy Instant Pot Rice Dinners
If the liquid to rice ratio is not proper the Risotto will not be creamy, instead it’ll be dry and resemble the consistency of Pilaf.
If the Risotto is too watery you can simply turn on the heat to low and simmer or cook down the liquid by gently stirring the risotto so that it doesn’t stick to the bottom of the pot. Avoid over stirring!
You can stop your Risotto from going gluggy by avoiding over stirring the risotto. Stirring the risotto too much will release a lot of starch and will make the dish gluggy.
Undercooked risotto can still be hard. Cook it to the al dente stage.
No Risotto unlike rice pudding is not supposed to be mushy. It’s supposed to be al dente just like pasta but with a creamy texture unlike Pilaf. Imagine Mac and Cheese.