This low fuss Instant Pot Risotto recipe with shrimp and veggies is one of those meals that tastes like you’ve slaved over the stove all day, but it can actually be on your table in no time at all!
I go through phases with my Instant Pot. Sometimes I love it and use it all the time. Other times it will go back into my pantry and I’ll forget about it for months. When it’s hot, it’s hot and when it’s not, it’s not. I’m pretty sure I’m not the only one who has this kind of relationship with their pressure cooker. Any small appliance, really. Out of sight, out of mind!
Well, today I have a recipe for Instant Pot Risotto with Shrimp and Veggies that is well worth bringing your instant pot out of hiding for. I promise! If you love risotto, but don’t love having to babysit it on the stovetop for a long time, this recipe is for you!
I am going to start by getting this out of the way because it drives me crazy when I see a recipe and think it’s all done in one pot. The only part of this recipe made in the instant pot is the risotto. The shrimp and veggies are cooked in a skillet while your pressure cooker is making risotto magic. Besides, I’m not sure but I think shrimp in the instant pot would be kind of gross. Wouldn’t it turn out all rubbery and tough? I have no idea, but I just wanted to be upfront with you. Having you annoyed with me before we got too far into things wouldn’t be good.
(OK – I digress but I guess there are a lot of Instant Pot Shrimp recipes out there, so obviously, what do I know?)
One more thing I should probably get out of the way. Real chefs, which I am definitely not one, will probably disagree with me that delicious tasting risotto can be made in just a short amount of time.
Isn’t risotto supposed to be a labor of love? The simmering and stirring over the pot, making sure the arborio rice is cooked to perfection? Adding just enough wine, cheese, butter and love so that it’s not mushy and not too firm?
Well, I’ve had some pretty amazing risotto at fine restaurants and I would say this pressure cooker risotto can stand up to those when it comes to texture and flavor! It isn’t mushy at all and requires very little effort from me. For a mom just trying to get a nutritious dinner on the table, that is a huge plus.
This recipe was inspired by one I recently saw in Taste of Home Magazine. Taste of Home is always one of my go-to favorite sources for family-friendly recipes. They hit it out of the park with this one. I didn’t adjust the risotto much but changed up the shrimp and veggie part based on the veggies and ingredients I typically have on hand. This version has been on repeat in our house and it’s just about perfect!
For their exact recipe from Taste of Home, check out the October 2019 issue. For my version, see below! Happy cooking!
Instant Pot Risotto with Shrimp and Veggies
- Instant Pot
For the Instant Pot Risotto:
- 3 Tablespoons Butter
- 1 yellow onion diced
- 4 Tablespoons garlic minced
- 1 2/3 cup uncooked arborio rice
- 1 cup white wine
- 4 cups chicken broth
- 1/4 cup Parmesan cheese shredded
For the shrimp and veggies:
- 2 Tablespoons olive oil
- 3 Tablespoons garlic minced
- 2 pounds uncooked shrimp peeled and deveined (26-20 per pound)
- 1 Tablespoon butter
- 1/4 cup Creamy Italian Dressing
- 1 pound fresh green beans cut into one inch pieces
- 2 cups fresh spinach
- 1/4 cup Parmesan cheese
- salt and pepper to taste
For the Instant Pot Risotto:
- In a 6-quart or 8-quart electric Instant Pot, select the sauté setting and melt the butter.
- Add the diced onion and cook for 4 minutes until tender. Add garlic and cook for 1 minute.
- Add the arborio rice; cook and stir 2 minutes.
- Stir in 1/2 cup wine; cook and stir until absorbed. Add the remaining wine, chicken broth and 1/4 cup cheese. Lock the lid and ensure the vent is all the way closed.
- Select the manual setting and adjust the pressure to high heat. Set the time on the instant pot for 8 minutes. When the pressure cooking is finished, cover vent with a damp towel and quick-release the pressure according to manufacturer's directions; stir.
For the Shrimp and Veggies:
- Heat oil in a skillet over medium-high heat. Add garlic and cook for 1 minute. Add the shrimp, cook and stir until shrimp begin to turn pink. about 5 minutes.
- Add butter and dressing to the pan and stir together until butter is completely melted. Reduce heat.
- Add the green beans and cook until tender, about 5 minutes. During the last minute of cooking time, add the spinach. Stir together. Serve shrimp and veggies over the cooked risotto. Sprinkle with salt and pepper then top with remaining 1/4 cup parmesan cheese
Interested in More Instapot Recipes? Here you go!
- Instant Pot Chicken Thighs in Red Wine Sauce from Dine & Dish
- Instant Pot Mexican Chicken Soup from Aggie’s Kitchen
- Instant Pot Spaghetti from Jenuine Home
- Instant Pot Chile con Queso from Cabot Creamery
Disclosure: This post includes Amazon links. As an Amazon Associate, I earn from qualifying purchases.