This Easy, Instant Pot Shrimp Risotto is made with lemon, asparagus, and Parmesan and is a quick pressure cooker recipe perfect for weeknight meals. This cheesy, creamy dish uses arborio rice and you can mix up the ingredients and add chicken, mushrooms, peas, or whatever you prefer!
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This post was originally published in 2018. It has since been updated.
What is Risotto
I first learned about risotto simply by dining out. Whenever I travel and stay at a swanky resort, I expect for variations of risotto to be on the menu....and I absolutely love that!
It's is a creamy Italian rice dish. I have seen some compare it to a rice version of mac and cheese, but as a mac and cheese connoisseur, let's not get carried away lol.
It often gets a bad rep for making it at home because making it stovetop has its challenges, hence why I love using the Instant Pot. It's fool proof!
What Type of Rice to Use
You will need Arborio rice for this recipe. Arborio rice is a high-starch, long-grained rice that is used for making risotto. It gets its name from the town of it's origin. When cooked, the grain from the rice becomes creamy. Arborio rice can also be used for rice pudding.
The Instant Pot is great for cooking rice, I ditched my rice cooker when I got one.
What Type of Shrimp to Use
Shrimp can be found at the grocery store in a few different ways. There is raw, pre-cooked, raw and frozen, deveined, tails on, tails off, etc.
I never use pre-cooked shrimp. There is an obvious difference in taste due to the lack of quality. The shrimp is cooked and then frozen and you have to cook it/warm it up again. This usually overcooks the shrimp. Raw shrimp only takes minutes to make, just buy it raw.
Always look for deveined, that's my preference. The black vein that runs along the back of the shrimp is the digestive intestinal tract. Is this shrimp poop, yes.
You can buy it with the vein and remove it using a sharp paring knife to make a slit along the back and lift out the vein with the tip of the knife.
Check out tips on How to Peel and Devein Shrimp here.
How to Thaw Frozen Shrimp
Place the frozen shrimp in a large bowl of cold water. The shrimp will thaw within minutes and will be ready to peel.
How to Make Instant Pot Shrimp Risotto
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Saute onions and garlic.
- Add butter to the pot and melt and add the rice and stir.
- Add white wine to deglaze.
- Add broth, Parmesan reggiano, salt and pepper.
- Pressure cook.
- Add shrimp, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
How to Make the Recipe on the Stovetop
Follow the instructions on the package of the arborio rice.
Cook Time and How Long to Cook
The risotto cooks for 8 minutes with a quick release of steam.
How to Substitute and/or Omit Wine
Wine is typically used in risotto dishes because it's so rich. Wine will help balance acidity and add additional flavor. You can substitute wine for additional broth.
Additional Toppings and Substitution Ideas
- Chicken
- Bacon
- Broccoli
- Mushrooms
- Peas
- Red Peppers
- Sundried Tomatoes
- Artichokes
How to Store Leftovers
In general, risotto is best served fresh. Leftovers should be stored in the fridge tightly sealed and covered for up to 4 days.
How to Reheat
The best way to reheat risotto is to heat it along with broth. Add ¼ cup of broth per cup of risotto and reheat it on the stove until warm.
Freezing Tips
I don't recommend freezing risotto. Cooked rice can become hard when frozen, and the texture of the risotto could get a bit grainy. You can read more about How to Store and Reheat Risotto here.
Pair this dish with these side dishes
Instant Pot Southern Green Beans
Air Fryer Garlic Green Beans
Air Fryer Asparagus
Grilled Asparagus
Air Fryer Roasted Carrots
Air Fryer Vegetables
More Shrimp Recipes
Red Lobster Garlic Shrimp Scampi
Air Fryer Frozen Shrimp
Grilled Shrimp Skewers
Cedar Plank Grilled Shrimp
Cajun Shrimp Pasta
Shrimp and Crab Quiche
Healthy Pad Thai with Chicken and Shrimp
Jerk Shrimp Recipe
More Instant Pot Recipes
Instant Pot Shrimp Risotto
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Equipment
Ingredients
- 1 teaspoon olive oil
- ½ cup diced onions I used white onions
- 3 garlic cloves minced
- 1 tablespoon unsalted butter
- 1 ½ cups arborio rice
- ½ cup dry white wine I recommend Pinot Grigio or Chardonnay.
- 3 ½ cups broth Seafood, chicken, or vegetable broth.
- ½ cup grated parmesan reggiano cheese
- 1 pound raw shrimp Peeled and deveined
- Old Bay Seasoning See notes for how to make your own seasoning.
- salt and pepper to taste
- 1 cup fresh spinach
- 7 oz asparagus Chopped into small pieces. See notes.
- 2-3 tablespoons fresh lemon juice Optional for flavor.
Instructions
- Turn the Instant Pot on to the saute' function. Add the olive oil to the pot with the onions and garlic. Cook for 3-4 minutes until the onions are soft and fragrant.
- Add the butter to the pot and allow it to melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter.
- Add the white wine and broth to the pot. Stir until the rice is coated.
- Place the lid on top and seal. Manually adjust the timer to Manual > High-Pressure Cooking > 8 minutes cook time.
- Season the shrimp with the Old Bay, salt, and pepper while the risotto cooks.
- When the pot indicates it is finished, quick release the steam.
- Adjust the Instant Pot to the sauté function. Add the shrimp, parmesan reggiano, spinach, and chopped asparagus. Stir to ensure the bottom of the pot does not sear.
- Cook for 3-4 minutes until the shrimp is pink and translucent, the cheese has melted, the asparagus softens, and the spinach has wilted.
- Drizzle with fresh lemon juice throughout and taste repeatedly. Make adjustments and add additional spices as necessary. I add additional salt, pepper, and Old Bay to taste here.
- Cool before serving.
Video
Notes
- You can make the recipe on the stove by following the instructions on the package of the arborio rice.
- I like for my asparagus to have a slight crunch. If you prefer really soft asparagus you may consider steaming it first beforehand. You can also saute' it in the pot with the garlic and onions. Remove it before pressure cooking and add it back to the pot at the end.
- You can make your own seafood seasoning using ¼ teaspoon of: onion powder, garlic powder, crushed bay leaves, dried parsley, and dried chives. You can also simply use your preferred seasoning.
- You can substitute wine for additional broth.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Ginny McMeans says
It's so nice to have such a quick meal for weeknights. Spinach and asparagus sounds so good in this rice dish. Gorgeous pictures too by the way.
staysnatched says
Thank you so much!
whitley paletta says
Place the lid on top and seal. Manually adjust the timer to 8 minutes cook time.
Does that mean to put it on pressure cook?
staysnatched says
Yes. Manual > High Pressure Cooking.
Erin Clarkson says
This looks amazing! I have been considering getting an instant pot for so long.. maybe it's time to invest!
Syama says
The bright orange of the shrimp and the green from the asparagus and spinach offer a lovely treat for the eyes. Love that it is made in the instant pot. A very good healthy idea for a busy day . Thank you for sharing !
Sandy @ Ginger and Scotch says
I love the idea of Instant Pot risotto and a lemon-shrimp version sounds delish!
Frank says
It was awesome!! I tried it last night,!
staysnatched says
Wonderful! I’m glad you enjoyed it.
Deborah Anderson says
That looks so yummy!. And, not only is the presentation spectacular, but it is colorful and well-balanced. (I love color!) This dish includes many ingredients that I love. I know what I will be dishing up for my family next week. Thanks for sharing!
staysnatched says
I hope your family enjoys!
Lois Alter Mark says
This looks amazing! I actually love every single ingredient in this! I can't believe this is something you make in an Instant Pot - now I'm going to have to finally give in and buy one!
Laura says
I love this instant pot, it is so versatile. My mum used to make risotto in the pressure cooker, and when you are short of time it is a fast solution. Lemon and shrimps is a great combination.
Helene D'Souza says
Yes please! Be so kind and keep me some of your lemon shrimp risotto, I will finish the whole pot alone.:D Looks like I need to make this soon!
staysnatched says
Haha! I can definitely send you a plate! 😉
Tara says
Yum! I don't make risotto nearly enough. This sounds like a wonderful use of the instant pot.
prasanna Hede says
Instant Pot recipes are always a HIT! and this one is a stunning one!
Kate | Veggie Desserts says
This looks so flavourful and delicious. I really want to get an Instant Pot soon!
Jeni @ Coquette Kitchen says
Ok, I think you may have convinced me it's time to get on the instant pot bandwagon. These shrimp look perfectly cooked! I've held off on the instant pot because I HATE pressure cookers. I saw one explode when I was little. But of course the instant pot is quite different 🙂 And if it can give me risotto like this! Yum!
staysnatched says
I keep hearing about explosions with old pressure cookers. Sounds scary! LOL. The technology is probably a lot better now.
Dawn @ Girl Heart Food says
This look so good! Love comfort food dishes like this and risotto is one of my favourite things EVER! Nice touch with the lemon shrimp too! Perfect with a glass of vino 🙂
Laurie Floyd says
This dish looks so scrumptious!!! You may have just convinced me to get the Instant Pot!! Love all your recipes!
Heather Lawrence says
This dish looks amazing! So colorful and full of flavor. We know friends that are huge shrimp fans so I will have to share this recipe with them.
Liz Mays says
Oh this looks really good. I love having new uses for my instant pot and this kind of shrimp and asparagus recipe would go over well with the guys.
Milena says
This sounds amazing! I have one of these pots and never use it! You have so many fantastic recipes. I'll have to hunker down and give them a try!
Rebecca Bryant says
What a delicious looking meal. The instant pot really does a fabulous job getting food cooked.
Keikilani says
This looks so good! I love risotto. I don't have an instant pot yet, but saving this for when I do!
Kristin Cheuvront says
I really want to get an instant pot! They look so versatile!
Alicia says
My husband and oldest son would love this! It looks really tasty. I will save the recipe!
jasmine says
That looks so YUMMY!! I really want to get an instant pot but I'm wondering if its just the same as a crock pot because I already have one
staysnatched says
An Instant Pot is a pressure cooker, it has the ability to slow-cook as well. If you have a normal crock pot it's probably not the same.
Jean says
Since I am new to the 'pot head' family, is there something else I could use instead of asparagus & spinach in this dish? I have a very picky son and no way would he eat it like it is. This sure sounds good. Thanks
staysnatched says
You could omit veggies altogether or add whatever veggies you think he will eat.
Amanda says
When you say "cook for 8 minutes" are you saying to put on pressure cook mode? Apologies I'm very new to this!
staysnatched says
No worries! Yes I mean push manual and then set it for 8 minutes.
Amanda Coe says
on high pressure or low pressure?
staysnatched says
Press Manual and then set the cooking time. It defaults to high pressure.
Amanda Coe says
on high pressure or low pressure?
Susie says
I would prefer not to purchase a whole bottle of seasoning for one recipe. Would you have a recommendation for a substitute spices to use instead of the McCormick's Montreal Chicken seasoning?
staysnatched says
The main ingredients in this seasoning are garlic, onion, parsley, red pepper, paprika, and green bell peppers.
Brad W says
This was delicious!
I had a couple questions/notes based upon making it that confused me...
1) In step 3, you say to remove the asparagus from the pot. Are you supposed to leave the onion/garlic in the pot? I didn't really have a way to separate them, and assumed you would be removing everything. But other risotto recipes said to build the risotto on top of the onion, so I am concerned I shouldn't have removed it.
2) My Instant Pot duo doesn't have a manual mode. It looks like they changed the buttons (look at the pictures on Amazon - https://www.amazon.com/dp/B00FLYWNYQ/ ). Do I just set it to "Pressure Cook" and then set the timer to 8:00? I noticed when I did that, it took it a few minutes to come up to pressure before the 8 minute timer started. And then when the timer was done and I released pressure, the risotto was NOT done. I had to keep stirring it on "Sauté" until it thickened.
3) In step 10, you say to move the risotto to one side of the pot. Even when I stirred until thickened, it did not want to stay on one side of the pot. And that didn't leave enough room to cook 1# of shrimp, wilt spinach, add the asparagus back in, etc. We ended up just cooking the shrimp/spinach/veggies in another pan and stirring them into the risotto afterwards, then adding the lemon juice.
I know sometimes the goal is "one pot meal", but it seemed a bit ambitious to try to fit and cook all of it in the instant pot. Would it be easier to simply do the risotto in the pot and the other items on the stove, and then incorporate them together?
Either way, though, this recipe was REALLY good. It was the first time either of us had ever made or eaten risotto (my SO has a poultry allergy so she can't eat anything made with chicken stock), and we were both blown away. So thanks for posting, and if you can give clarification on the points above it would help!
staysnatched says
Thanks so much for trying this recipe! Manual setting does refer pressure cook. I did cook my risotto for 8 minutes and it was done. With different IP models it makes sense that this may vary and you may have to modify for the model that you use. I also have a video of myself prepping this dish at the very top of this post. This is a great illustration of how to answer a few questions that you have. Shrimp cooks very fast, it takes a couple of minutes. I was able to move the risotto over and leave enough room to saute the shrimp. The risotto doesn't have to fit perfectly on one side. The shrimp will cook from the heat of the pot. I did remove the asparagus from the pot, leaving the onions and garlic. Refer to the video for how I did this. I used tongs. You can cook the asparagus first, remove and then add the onions and garlic if you wish. My website focuses on quick recipes, so this was my approach to saving time. Just my preference.
Brad W says
Thanks! I guess I should have watched the video first! lol...
Now I see where my confusion was.
staysnatched says
Not a problem!
Kelley says
I made this...it is delicious! The only thing I would do different is saute the shrimp first. Otherwise perfect recipe!
Liliya says
This recipe was amazing and by far one of my favorites! The lemon really stands out. My only suggestion would be to add the asparagus and remove it before adding the onion. Otherwise, it gets messy.
Many thanks for sharing this one! We've made it about 3X in our home by now, and it's a hit every time.
staysnatched says
Thanks for trying the recipe! Thanks for the feedback. I will change the instructions to take into account your tip!
chris says
ok to use same recipe in 5 qt IP
staysnatched says
Yes, it should be fine.
Gina M says
This turned out great! Trust the pot! I wasn't sure it would cook like on stove top with constant stirring and adding liquid but it did!! The combo of veggies and shrimp and lemon were spot on!!
staysnatched says
Wonderful! I’m glad you enjoyed it. I made this recipe again last week with broccoli instead of asparagus. Still amazing!
Kareem says
This was so good!! I was worried when I realized it left the IP going too long. No need! Such a forgiving recipe for a newbie like me! Like someone else said, the risotto wouldn’t stay on the side so I just took it out and put it in another bowl. I seasoned The shrimp with salt, pepper, and Old Bay. Sautéed the shrimp a bit first then added kale and asparagus. Since the kale takes a long time to cook down, I just covered it and let the shrimp steam in those juices for a few minutes. The shrimp...turned...green! It was so good. Then dumped the rice back in and mixed it all! I can’t say it enough. This was such a good and quick recipe!
staysnatched says
Hi there! I am so happy you enjoyed it! Kale sounds amazing for this dish. I am definitely going to have to try that. I recently made this again on a weeknight for dinner. I rarely cook on weeknights but was so glad it's such a quick recipe. I used broccoli that time around and loved it. I hope you try out more of my Instant Pot recipes.
MaryAnn West says
My husband and I made this together last night and it was to die for!! My favorite instant pot meal so far. I did saute the shrimp and spinach on the stove then tossed it in with the risotto for a few minutes. I think this would be a great recipe to use for a dinner party but I would need to double it and don't know if it would fit in my pot. Have you tried doubling it before?
staysnatched says
I haven't tried doubling it, yet. I would think if you double the ingredients it should work just fine.
Robyn says
Did you try doubling it? I want to as well - would you need to increase to cooking time?
staysnatched says
I haven't tried doubling it. Since I have tested that, I can't give specific guidance. You can try doubling it using the same cook time, monitor the results, and adjust the cook time as necessary.
Becky says
I can't view the video any longer. Can you expand on Step 8, preparing and seasoning the shrimp? Thank you!
staysnatched says
That's interesting you can't view the video. I can see it on my end. By prepare and season the shrimp, I mean peel and devein the shrimp and season with chicken seasoning, salt, and pepper to taste.
Ashly says
Has anyone tried freezing this for meal prep? I know the spinach probably wouldn't hold up, but I think the rest might work. My boyfriend and I tried and loved this but it makes so much, it's too good to waste any!
staysnatched says
Hi there! Freezing it would harden the rice. You can put the leftovers in a sealable plastic bag in the fridge. It will last for 2-3 days that way. I'm glad you and your boyfriend love the recipe!
Barbara says
Made this last night and it was wonderful! I would suggest however that cooking the shrimp and spinach in a separate pan might be better than trying to saute in the instant pot with the risotto. I ended up with a layer of burnt risotto at the bottom of my pot. Otherwise, this recipe is great!
Chandni says
Hi,
For a serving size of 6 how would I modify the recipe.
staysnatched says
Hi there. If you divide the total amount of ingredients used by the serving count denoted in the recipe and multiply it by 6, there is your calculation.
Emily says
This recipe is excellent! I followed the directions exactly and would not change a single thing. It was actually my 1st use of the instant pot and could not have been easier. The risotto is so good, no one believed I did not stand over the stove stirring and stirring. Thank you!
staysnatched says
I'm so glad you enjoyed it! I hope you try more Instant Pot recipes on my site!
Erin Cote says
Can I use frozen shrimp?
staysnatched says
Yes, but I recommend fresh for the best results.
Rhonda Wood says
I see you already answered the question I just submitted. THank you.
Tracey says
Excellentl! I didn’t put in the spinach but used extra asparagus. One of the best, but easiest risotto we have had!
staysnatched says
Wonderful! I'm glad you enjoyed it!
Trish says
I made this it was so good. If I wanted to make this with chicken and mushroom would I cook the chicken first? And do everything else?
staysnatched says
Yes. For chicken add 1 cup of chicken broth to the Instant Pot and cook for 10 minutes Manual > High Pressure Cooking. When it finishes allow steam to release naturally for 10 minutes, then release the steam and remove the chicken. Cook the risotto as directed. While it cooks shred the chicken with forks.
Allison Hoffman says
I want to tell you that this was totally amazing and tasted like I was in a 5 star restaurant! So great! Thank you!!
staysnatched says
Thank you! I'm so glad you enjoyed it!
Kathy says
This is by far the easiest way to make risotto. I have shared this recipe with my family members, if you don’t like shrimp, this works with any vegetable. One of my favorite recipes for the instant pot! My kids said it would have cost at least 25 dollars a plate in a restaurant ????
staysnatched says
$25/plate is so true! I'm so glad you all enjoyed it! I hope you try more recipes.
bob says
This is so good!
staysnatched says
I'm so glad you enjoyed it!
TracyQ says
Should the shrimp be defrosted? Also, I’m going to throw in some leftover fresh (previously frozen) salmon I need to use.
staysnatched says
Yes, I don't use frozen shrimp.
Andrea says
This recipe was delicious!!! We loved it. Was thinking of making for a larger crowd. If so how would you adjust to double recipe?? I have an 8 qt instant pot so I assume it would have enough room? Thanks!!
staysnatched says
Yes, you can double the recipe with the same cook time. 8quart should definitely be enough room.
Bill Pouelson says
Chef,
Made the risotto yesterday. Great recipe the flavors all come together and make this dish
seem like you were cooking all day long. This is right up there with all the other pressure cooker
risotto I have served up to my friends. Only problem is that I did not make more so I could
have left overs today. I am going to try your Gumbo recipe next.
Bill
staysnatched says
Thank you! I hope you enjoy the gumbo, too!
Shannon says
This was so amazing!! So beautiful and the flavours were perfect. My only change was I used veggie broth (pescatarian) and before adding the shrimp and asparagus I sautéed them in a pan while the instant pot quick released, then stirred it all together. Wonderful!!!
staysnatched says
I love your changes. I'm so glad you enjoyed the recipe.
Katie says
I've made this recipe several times, love it. It's easy, flexible - we use different veggies every time - thank you for sharing this
staysnatched says
I'm so glad you enjoy it!
Tj says
I made this w/o asparagus because I forgot to buy it at the store. It was still delicious! A very fresh tasting meal. I might try grilling the shrimp next time. It was super easy to make! I’m cooking only for myself so I froze the excess risotto before adding the shrimp and used half the amount of shrimp. I still had left over risotto for the next day so I seasoned a chicken thigh w/same seasoning. Still good but the shrimp is better.
staysnatched says
YUM! I love that you were able to freeze some for later.
Rhonda Wood says
Can you use frozen shrimp?