Go Back
+ servings
Instant Pot Shrimp Risotto

Instant Pot Shrimp Risotto

This Instant Pot (or pressure cooker) Risotto takes all the work out of making a risotto! 
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings 4
Calories 543kcal


  • 2 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 1 roasted red pepper chopped
  • 1 tablespoon oregano leaves minced
  • 1 tablespoon sweet paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups arborio rice
  • 1/4 cup dry sherry
  • 3 cups chicken broth
  • 1 cup bottled clam juice
  • 1 pound shrimp peeled, deveined, chopped
  • 1/2 cup parmesan cheese finely grated


  • Melt the butter in a 6 quart pressure cooker set to the saute function.  Add the onion and the roasted pepper and cook, stirring, until the onion is softened - about 4 minutes.  Stir in the oregano, paprika, salt and pepper and continue cooking for about a minute. 
  • Add the rice and stir for about a minute.  Pour in the sherry and stir until it's absorbed.  Add the broth and clam juice, stir. 
  • Lock the lid on the pot and set to vent to sealing.  Set the machine to cook at high pressure for 10 minutes. 
  • Use the quick-release method to bring the pot back to normal pressure. 
  • Remove the lid and set the pressure cooker back on saute.  Add the shrimp and stir until the shrimp is cooked, about 2 minutes.  Stir in the cheese.  Turn off the heat and let sit for a minute or two. 


Calories: 543kcal | Carbohydrates: 70g | Protein: 34g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 309mg | Sodium: 2298mg | Potassium: 457mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1265IU | Vitamin C: 25.4mg | Calcium: 360mg | Iron: 7.1mg