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4.75 from 8 votes

Easy Instant Pot Vegetable Shrimp Risotto

This Easy Instant Pot Vegetable Shrimp Risotto is the only Instant Pot Risotto recipe you will want to make. Healthy, easy and delicious!
Prep Time10 minutes
Cook Time15 minutes
Servings: 6
Calories: 442kcal
Author: Alaina Hinkle

Ingredients

  • 1 lb peeled and deveined shrimp
  • 2 cups raw Arborio Rice
  • 4 cups chicken broth
  • 1 cup dry white wine
  • 1 1/2 cups sliced mushrooms
  • 1 large zucchini
  • 1 large summer squash
  • 1/2 red bell pepper
  • 1/4 cup chopped yellow onion or shallots
  • 3 cloves garlic minced
  • 4 oz shredded Asiago cheese
  • 1 1/2 tsp salt
  • 1 tsp dried basil
  • 1/2 tsp onion powder
  • 1/2 garlic powder
  • 1/2 tsp pepper
  • 1/8 tsp cayenne pepper

Shrimp

  • Juice of one lemon
  • garlic powder onion powder, salt & pepper

Instructions

  • In your 6qt instant pot insert add in 1 tbsp of butter & 2 tbsp olive oil. Add in 1/4 cup chopped yellow onion (or shallots) & 3 cloves garlic. Press the sauté function on medium. Sauté for 2 minutes.
  • While sautéing slice 8 baby Bella Mushrooms about 1 1/2 cups. 1/2 large red pepper in strips, 1 large zucchini and 1 large summer squash. Then add into the instant pot insert and toss to coat in the garlic mixture. Sauté for another 2 minutes. Adding in 1 tsp salt, 1 tsp basil, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp pepper & 1/8 tsp cayenne pepper & pepper. Mix until combined. Add in your 2 cups of arborio rice to toast it before continuing to cook it on high pressure. You will continue you to stir it occasionally for 2 minutes.
  • Then you will deglaze the insert bottom with white wine. Push some of the risotto mixture to the side & pour the 1 cup white wine in. Then with your spoon scrap the bottoms of the insert to make sure nothing is sticking. It will be easy once the wine is poured in. (this step it very important so it does not burn when at high-pressure)
  • Then pour in 4 cups of chicken broth, give it a good stir, again making sure nothing is stuck on the bottom. Then place lid on & secure the seal valve.
  • After place on high pressure for 5 minutes. While the Risotto is cooking, place your shrimp in a bowl. Pour juice of 1 lemon on top, sprinkle salt, pepper, onion powder & garlic powder on top. Toss & set aside. (take tails off if you'd like)

After the Easy Instant Pot Vegetable Shrimp Risotto is done cooking

  • Once the HP 5 minutes is up it will beep loud and read LO 00. You will then quick release. (which is when you open the valve on the top of the cooker to let the steam out in a thin, controlled stream) Then the float valve will drop. Open the lid and do not stir. Instead submerge your uncooked shrimp on the very top where liquid still resides.
  • Fully secure the lid & let it sit for 5 minutes. This will start cooking the shrimp.
  • Then open up the lid, stir the shrimp into the risotto, the 4 oz of shredded asiago cheese. Turn on sauté one more time & stir for 2 more minutes to cook the shrimp the last bit. Then serve!