30-Minute Instant Pot Lemony Shrimp Risotto
This pressure cooker risotto delivers creamy, restaurant-quality results in a fraction of the traditional time. Arborio rice cooks to perfect tenderness while absorbing rich chicken broth, then gets finished with fresh spinach, butter, and succulent shrimp tossed with bright lemon zest. The Instant Pot eliminates the need for constant stirring while still achieving that signature risotto creaminess. Perfect for weeknight dinners when you want something elegant but approachable, this one-pot meal brings together seafood, vegetables, and grains in harmonious balance.
Ingredients
- 3 tablespoons extra virgin olive oil, divided
- 1 pound large shrimp, peeled and deveined, 16 to 20 per pound
- 1 teaspoon kosher salt, divided
- 1 lemon lemon zest, grated
- ⅛ teaspoon crushed red pepper(optional)
- ¼ cup shallot, chopped
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth, 32 ounces
- 4 cups spinach leaves, torn, or baby spinach, about 2 ounces
- 1 tablespoon unsalted butter
Instructions
- 1
Set Instant Pot to sauté and heat olive oil, then cook shrimp with salt until just cooked through
- 2
Transfer shrimp to bowl and toss with lemon zest and red pepper
- 3
Sauté shallot in remaining oil until softened
- 4
Add rice and cook stirring until translucent
- 5
Add broth and salt, scraping up any brown bits
- 6
Lock lid and pressure cook on high for 6 minutes
- 7
Quick release pressure and stir risotto to thicken
- 8
Fold in spinach, butter, and remaining salt until spinach wilts
- 9
Serve topped with seasoned shrimp and their juices
Tips
Use 16-20 count large shrimp for best texture - they won't overcook during the brief sauté
Scrape up brown bits when adding broth to prevent burn notice and add flavor
Stir the risotto vigorously after pressure release to activate the starches and create creaminess
Good to Know
Refrigerate leftovers up to 2 days. Risotto will thicken when cold.
Can prep ingredients up to 4 hours ahead. Cook shrimp and rice just before serving for best texture.
Serve immediately while hot and creamy. Provide lemon wedges and grated Parmesan if desired.
Common Mistakes
Don't overcook shrimp in first sauté to avoid rubbery texture
Scrape bottom well when adding broth to prevent burn warning
Substitutions
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw frozen shrimp completely and pat dry before cooking. Frozen shrimp may release more water during cooking.
What if my risotto seems too thin after cooking?
Stir vigorously for 2-3 minutes to activate starches, or use sauté function briefly to reduce excess liquid.
How long will leftovers keep in the refrigerator?
Store covered for up to 2 days. Reheat gently with a splash of broth to restore creaminess.