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Instant Pot Risotto with Shrimp and Veggies

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!

Course Dinner, Main, Main Course
Keyword instant pot, pressure cooker, risotto, seafood, Shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 425 kcal
Author Kristen

Ingredients

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

Instructions

For the Instant Pot Risotto:

  1. In a 6-quart or 8-quart electric Instant Pot, select the sauté setting and melt the butter.

  2. Add the diced onion and cook for 4 minutes until tender. Add garlic and cook for 1 minute.

  3. Add the arborio rice; cook and stir 2 minutes.

  4. 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.

  5. 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:

  1. 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.

  2. Add butter and dressing to the pan and stir together until butter is completely melted. Reduce heat.

  3. 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

Recipe Notes

Adapted from Taste of Home Magazine October 2019